Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this tasty appetizer bread warm or at room temperature. While you can make it a day in advance, it's best the day it's baked.

David Bonom
Recipe by Cooking Light September 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
16 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dough, combine first 4 ingredients in a large bowl, stirring to dissolve yeast; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/2 cups flour, cornmeal, and 1 teaspoon salt to yeast mixture; stir well to combine. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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  • 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 and 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  • To prepare topping, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, dried basil, 1/2 teaspoon salt, and pepper; cook 20 minutes or until onion is golden, stirring occasionally. Cool.

  • Arrange tomato slices between several layers of paper towels. Let stand 10 minutes, pressing down occasionally.

  • Uncover dough. Punch dough down; cover and let rest 5 minutes. Pat dough into an even layer in a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.

  • Preheat oven to 425°.

  • Uncover dough. Arrange onion mixture over dough, leaving a 1/2-inch border. Top with tomato slices; sprinkle with cheese. Bake at 425° for 23 minutes or until browned. Sprinkle with fresh basil. Cool at least 10 minutes before serving.

Nutrition Facts

138 calories; calories from fat 23%; fat 3.5g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.4g; protein 3.9g; carbohydrates 22.5g; fiber 1.4g; cholesterol 2mg; iron 1.3mg; sodium 266mg; calcium 45mg.
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