Homemade Heirloom Tomato and Basil Flatbread

>>Heirloom Tomato Basil Flatbread

The Recipe:

The Crust

Flour

Packet of Dry Yeast

Pinch of salt

1 Tb Olive Oil

The Toppings

Olive oil

Minced or pressed garlic

Pinch of salt

Pepper

Fresh tomatoes

Basil to taste

Mozzarella (not shredded)

Shredded Parmesan

Crust

In a medium size bowl add about 2 cups of warm water (not hot) to the yeast. Let sit for about 5 minutes. Stir with a fork. Add about 2-3 tablespoons of olive oil, a pinch or more of salt, and any other herbs you prefer. Add enough flour to create a dough that is not sticky but is not rock hard. You can achieve this with gradual additions of flour. Allow the dough to sit in a clean oiled bowl and rise for about 30 minutes to an hour. If you dont have time, dont worry, pizza crust does not rely on rising like a loaf of bread, just move on to the next step. Kneed the dough enough to bring it together. The best way to stretch the dough is to flour it frequently and let it hang. You can also just stretch it out flat on a greased baking sheet.

Toppings

For this deliciously simplistic flatbread I just spread a light layer of oil on the dough followed by a smearing of pressed garlic, salt and pepper. Next add sliced tomatoes, sliced mozzarella rounds, basil, and a dusting of Parmesan.

Enjoy!