ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato Flatbread with Goat Cheese

Yield 12 servings (serving size: 1 piece)
Serve with salad for a light lunch, or offer as an appetizer at your next outdoor party. Choose different colors of tomatoes for the most striking presentation.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm water (100° to 110°)
  • 11.25 ounces all-purpose flour (about 2 1/2 cups)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Cooking spray
  • 3 medium heirloom tomatoes, cut into 1/8-inch-thick slices (about 1 1/4 pounds)
  • 1 cup (4 ounces) crumbled goat cheese
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 8 basil leaves
  • Freshly ground black pepper (optional)

Nutrition Information

  • calories 160
  • fat 5.5 g
  • satfat 2.3 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 5.4 g
  • carbohydrate 22.2 g
  • fiber 1.4 g
  • cholesterol 7 mg
  • iron 1.7 mg
  • sodium 298 mg
  • calcium 38 mg

How to Make It

  1. Dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and 1/2 teaspoon pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 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. (Press two fingers into dough. If indentation remains, dough has risen enough.)

  2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11–inch rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

  3. While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.

  4. Preheat oven to 375°.

  5. Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375° for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack. Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.