Flat Bread with Tomatoes, Mozzarella, and Basil Salad
2 cups All-Purpose Four
2 ½ tbsp. Active Dry Yeast
¾ cup Lukewarm Water
3 tbsp. Italissima Extra Virgin Olive Oil
¾ tsp. Salt
For the Salad:
½ tbsp. Italissima Extra Virgin Olive Oil
1 ½ tbsp. Mediterranean Gourmet Balsamic Vinegar
¾ lb. Italissima Cherry Tomatoes, Drained and cut in halves
1 ball Italissima Fresh Mozzarella, Quartered and sliced ¼ inch thick
½ cup Fresh Basil Leaves
1 clove Garlic, Minced
Salt & Pepper
1. To prepare the flat bread, combine yeast, ½ cup of lukewarm water and ¼ cup of flour in a large bowl. Let stand until bubbly and risen slightly, about 18-20 minutes. Add the rest of the flour, salt, olive oil and water and mix well. When the dough comes together into a bowl, transfer to a lightly floured surface. Knead until soft and elastic, about 10 minutes, adding four to prevent sticking. Place in an oiled bowl and turn the dough to oil the top. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
2. Meanwhile, place a rack in the bottom part of an oven and place a pizza stone on it. Set the oven temperature to 500°F and preheat for 30 minutes.
3. Punch the dough down and transfer onto a floured surface. Roll into an oval 9 by 13 inches in diameter and ½ inch thick. Transfer to a flour-dusted pizza peel or rimless baking sheet, then slide the dough onto the heated pizza stone. Bake until golden brown and crisp, about 8-10 minutes. Using the pizza peel or rimless baking sheet, transfer to a cutting board. Cut into 6 pieces and arrange on a platter.
4. To make the salad, whisk together olive oil, balsamic vinegar, garlic, and salt and pepper to taste. Add the tomatoes and mozzarella. Toss gently. Spoon the salad on top of the flatbread, garnish with basil and serve.
1465 Kootenay Street Vancouver, BC V5K 4Y3 604.253.5578
Commercial Drive Location
Victoria Drive Location