Tomato, Pepper, Basil, and Parmesan Flatbreads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Flat Bread Dough* Boiling Water, 1 cup* Yellow Cornmeal, 1/3 cup * Yeast, bakers, 1 pkg * Warm Water, 1/4 cup* Flour, white, 2 cup * Salt, 1/2 tsp * Olive Oil, 2 tsp * Yellow Cornmeal, 1 tbspRemaining ingredients* Red Ripe Tomatoes, 2 medium sliced thinly * Yellow Bell Pepper, 1 medium sliced* Basil, 1/2 cup * Olive Oil, 4 tsp * Salt, 1/4 tsp * Pepper, black, 1/8 tbsp *Garlic, 4 cloves * Parmesan Cheese, grated, 1 cup
1. Prepare Flatbread Dough
A. Combine boiling water and 1/3 cup cornmeal in a bowl. Let stand 20 mins, stirring occasionally. Dissolve yeast in warm water in a small bowl. Let stand 5 mins. Combine cornmeal mixture, flour, and salt. Slowly add yeast mixture and oil until dough forms. Turn dough onto a floured surface and knead lightly 4 or 5 times (dough will feel sticky).
B. Place the dough in a bowl coated with cooking spray. Cover and let rise in a warm place for 1 hr
C. Punch dough down, cover and let rest 5 mins. Divide into 4 portions.
D. Roll each ball into a 10x6 inch oval and place 2 portions on a baking sheet lightly dusted with 1 1/2 tsps cornmeal.
2. Preheat oven to 475*
Divide tomato and pepper evenly between flatbreads. Bake 13 mins. Combine remaining ingredients except cheese in bowl. Spread evenly over tomatoes and peppers. Sprinkle evenly with cheese. Bake for 2 mins or until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user AZHUREA.
A. Combine boiling water and 1/3 cup cornmeal in a bowl. Let stand 20 mins, stirring occasionally. Dissolve yeast in warm water in a small bowl. Let stand 5 mins. Combine cornmeal mixture, flour, and salt. Slowly add yeast mixture and oil until dough forms. Turn dough onto a floured surface and knead lightly 4 or 5 times (dough will feel sticky).
B. Place the dough in a bowl coated with cooking spray. Cover and let rise in a warm place for 1 hr
C. Punch dough down, cover and let rest 5 mins. Divide into 4 portions.
D. Roll each ball into a 10x6 inch oval and place 2 portions on a baking sheet lightly dusted with 1 1/2 tsps cornmeal.
2. Preheat oven to 475*
Divide tomato and pepper evenly between flatbreads. Bake 13 mins. Combine remaining ingredients except cheese in bowl. Spread evenly over tomatoes and peppers. Sprinkle evenly with cheese. Bake for 2 mins or until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user AZHUREA.
Nutritional Info Amount Per Serving
- Calories: 474.5
- Total Fat: 15.7 g
- Cholesterol: 19.7 mg
- Sodium: 915.3 mg
- Total Carbs: 64.0 g
- Dietary Fiber: 4.3 g
- Protein: 19.4 g
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