Tomato, basil, and Parmesan flatbreads

Makes 4 servings

Kristy Clay

ingredients

Flatbread dough
1 cup boiling water
1/3 cup yellow cornmeal
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons olive oil
Cooking spray
1 tablespoon yellow cornmeal, divided
Flatbreads
2 yellow tomatoes, each cut in half and thinly sliced crosswise (about 8 ounces)
3 cups thinly sliced plum tomato (about 8 ounces)
1/2 cup minced fresh basil
4 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 garlic cloves, minced
1 cup (4 ounces) grated fresh Parmesan cheese

directions

1
Flatbread dough
2
Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
3
Place dough in a bowl coated with cooking spray, turning to coat top. Cover; 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, the dough has risen enough.)
4
Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
5
Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions.
6
Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
7
Preheat oven to 475°.
8
Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475° for 2 minutes or until cheese is melted.