Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

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Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

 

Flatbreads:

1/4 cup whole wheat flour

1 cup warm water (100° to 110°), divided

1 package dry yeast, about 2 1/4 teaspoons

2 1/4 cups all-purpose flour, divided

1/2 teaspoon salt

cooking spray

1 teaspoon cornmeal

4 garlic cloves, thinly sliced

 

Topping:

3 tablespoons balsamic vinegar

2 tablespoons extravirgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 garlic clove, minced

3/4 cup halved red cherry tomatoes (about 4 ounces)

3/4 cup halved yellow cherry tomatoes (about 4 ounces)

1 cup (4 ounces) shredded smoked mozzarella cheese

1/2 cup thinly sliced fresh basil

 

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup;

level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a

bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife.

Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water

in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out

onto a lightly floured surface.

Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4

cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to

hands (dough will feel sticky). Place dough in a large bowl coated with cooking

spray, turning to coat top.

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until

doubled in size. (Gently press two fingers into dough. If indentation remains,

dough has risen enough.)

Preheat oven to 450 degrees.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each

half into a 9-inch circle on a lightly floured surface; place on baking sheets

sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough

evenly with sliced garlic; press garlic into dough using fingertips. Bake at

450F for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads

from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced

garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler. Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1

minute or until cheese melts. Remove from oven; top each flatbread with half of

tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread

into 6 equal wedges.

Yield 12 servings.