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Tina Cornett Photo by: Tina Cornett

Grilled Flatbreads with Tomatoes and Basil

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.

Cooking Light JULY 2005

  • Yield: 8 servings (serving size: 1 flatbread)

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.

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 20%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.9g
  • Carbohydrate: 31.1g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 376mg
  • Calcium: 17mg
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Grilled Flatbreads with Tomatoes and Basil recipe

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