I made my dough with 50% whole wheat flour and 50% white. The dough didn't have a good flavor because it only had a bit of sugar and water. I think it needs honey or something like that. The mixture along was not enough to fill the flatbread completely. I had to add a bit of tomato sauce on the bread and then the topping. It looked way to skimpy otherwise. The flavors were good! I would tweak it if you make it.
Roasted Garlic, Tomato, and Basil Squares
"My sister prepared a delectable but very high-fat tomato-basil tart. I wanted to find a light version and came up with this appetizer." -Erin Mylroie, St. George, UT
Yield: 12 servings (serving size: 1 square)
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Amount per serving
- Calories: 168
- Calories from fat: 17%
- Fat: 3.2g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 6.9g
- Carbohydrate: 27.4g
- Fiber: 1.4g
- Cholesterol: 8mg
- Iron: 1.8mg
- Sodium: 289mg
- Calcium: 93mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 teaspoon sugar
- 1 cup warm water (100° to 110°)
- 3 cups all-purpose flour (about 13 1/2 ounces), divided
- 1 teaspoon salt
- Cooking spray
- 1 whole garlic head
- 2 tablespoons yellow cornmeal
- 2 cups chopped plum tomato (about 9 ounces)
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup chopped fresh basil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons light mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- 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.
- Preheat oven to 400°.
- While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.
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