Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette
Garlic Flatbreads with Smoked Mozzarellan and Tomato Vinaigrette is a vegetarian bread. This recipe serves 12. One portion of this dish contains around 6g of protein, 5g of fat, and a total of 160 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up warm water, mozzarella cheese, extravirgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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 (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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 450 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.
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.