Grilled Flatbreads with Tomatoes and Basil

Tina Cornett
This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find--if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.

Yield:

8 servings (serving size: 1 flatbread)

Recipe from

Nutritional Information

Calories 172
Caloriesfromfat 20 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 5.9 g
Carbohydrate 31.1 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 376 mg
Calcium 17 mg

Ingredients

Bread:
2 1/4 cups bread flour, divided
3/4 cup plus 2 tablespoons warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1 tablespoon bread flour
Cooking spray
Topping:
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 cups (1/4-inch-thick) slices plum tomatoes
1 cup finely chopped fresh basil

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, and 3/4 teaspoon salt. Turn dough out onto a lightly floured surface; sprinkle with 1 tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Prepare the grill to medium-high heat.

Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Place dough circles on a lightly floured baking sheet. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.

To prepare topping, combine the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, pepper, and garlic in a medium bowl, stirring with a whisk. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each flatbread with 2 tablespoons of basil. Serve immediately.

Note:

Joanne Weir,

July 2005