Tomato, Pepper, Basil, and Parmesan Flatbreads

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato, Pepper, Basil, and Parmesan Flatbreads calories by ingredient


p. 117 out of The Best of Cooking Light p. 117 out of The Best of Cooking Light
Number of Servings: 4


    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 tbsp

    Remaining 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.