TOMATO, BASIL AND CHEESE FLATBREADS

FLATBREAD DOUGH

1 cup boiling water

1/3 cup yellow cornmeal

2-1/4 teaspoons fresh live-active yeast

¼ cup water (105 to 110 degrees)

2 cups all purpose flour

½ teaspoon salt

2 teaspoons olive oil

Cook spray such as Pam

1 tablespoon yellow cornmeal, divided

1. Combine boiling water and 1/3 cup cornmeal in a bowl; let stand for 20 minutes, stirring occasionally. 
2. Dissolve yeast in warm water in a small bowl and allow to stand for 5 minutes. 
3. Lightly spoon flour into dry measuring cups and level with a knife. 
4. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended.  With processor on, slowly add yeast mixture and oil through food tube; process until dough forms a ball.  Process one additional minute.
5. Turn dough out onto a floured surface and knead lightly 4 or 5 times. (Dough will feel sticky).
6. Place dough in a bowl coated with cooking spray and turn to coat top.  Cover and allow to rise in a warm place, free from drafts for 1 hour or until dough has doubled in size.  Press two fingers into dough, if indentation remains, dough has risen enough.
7. Punch dough down; cover and allow to rest for 5 minutes.  Divide into 4 equal pieces, shaping each into a ball (cover remaining dough while working to prevent it from drying out). 
8. Roll each ball into a 10 x 6-inch oval.  Place 2 ovals on a baking sheet covered with parchment paper that has been lightly dusted with 1-1/2 teaspoons of cornmeal.  Repeat procedure with remaining 2 ovals on additional baking sheets following directions above.

TOMATO, BASIL AND CHEESE FLATBREADS

2 yellow tomatoes, each cut in half and then thinly sliced crosswise (if available)

3 cups thinly sliced plum tomatoes

½ cup minced fresh basil (cut with scissors)

4 teaspoons olive oil

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

4 garlic cloves, smashed and minced

1 cup freshly grated fresh Parmesan cheese

1. Preheat flatbread dough; allow to rise and shape into ovals as directed.  Cover and set aside.
2. Preheat oven to 475 degrees.
3. Divide tomatoes evenly among 4 flatbread dough ovals.
4. Bake at 475 degrees for 12-13 minutes.  Less if using convection.
5. Combine basil, olive oil, salt, pepper and garlic in a small bowl; spread evenly over tomatoes.  Sprinkle evenly with cheese.
6. Bake at 475 for 2 minutes or until cheese is melted.

Preparation time is 2 hours and 25 minutes.  This includes rising time.