Dinner

tomato flatbread is for Dinner.

tomato flatbread takes several minutes to prepare.

tomato flatbread takes several minutes to cook.

tomato flatbread makes 8 servings.

The ingredients for tomato flatbread are:

1 recipe Flatbread Dough (recipe follows)
Extra-virgin olive oil (in spray bottle)
1 tablespoon garlic, minced and lightly sauteed (or roasted garlic paste)
1/2 cup grated Parmesan cheese
1 recipe Roasted Eggplant Slices (See Recipe)
1 bunch fresh basil leaves, torn
2 plum tomatoes, sliced very thin
1/2 cup crumbled blue cheese
Freshly ground black pepper


Flatbread Dough:
8 servings (4 flatbreads)
Hands on: 20 minutes
Total time: 2 hours, 10 minutes

1 cup water, warm to the touch (110 to 115 degrees)
1 teaspoon granulated sugar
1/4 teaspoon active dry yeast
4 teaspoons extra-virgin olive oil
1 cup all-purpose flour
1 1/2 cups whole-wheat flour, plus extra for kneading and rolling dough
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Roasted Eggplant Slices:
8 servings
Hands on: 10 minutes
Total time: 25 minutes

1 large eggplant, sliced very thin (about 1/8 inch thick)
Olive oil in a spray bottle
Salt
Freshly ground black pepper

Here is how you make tomato flatbread:

For Flatbread Dough: In a measuring cup, combine the water, sugar and yeast. Set aside until yeast is bubbly, about 5 minutes. Stir in olive oil. In a medium bowl, combine the all-purpose and whole- wheat flours, salt and pepper. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon to combine. Dump the mixture onto a lightly floured board or other work surface. With lightly floured hands, knead the dough for 8 to 10 minutes --- adding more flour just when the dough sticks to your hands or work surface --- until the dough is smooth. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let set in a warm, draft-free place until it's doubled in size, 1 to 2 hours. Once the dough has doubled, punch it down and then divide it into 4 equal pieces. Knead each dough piece on a lightly floured work surface for 1 minute into a tight ball. Set dough balls on an oiled tray and refrigerate, covered, for 20 minutes or longer. (Dough can be made up to 1 day in advance. Wrap each ball in plastic wrap and store in the refrigerator.) For flatbreads: Place a pizza stone on the lowest rack of the oven and preheat oven to 500 degrees. On a lightly floured surface, press a ball of Flatbread Dough into a disc, then roll it in a thin circle about 1/8 inch thick. Transfer the dough to a lightly floured wooden pizza paddle. Spritz the dough with extra-virgin olive oil and sprinkle with some cooked minced garlic (or roasted garlic paste). Sprinkle with 2 tablespoons Parmesan cheese. Add 3 to 4 eggplant slices, then 6 or 7 torn fresh basil leaves. Add 2 to 3 tomato slices. Top with 2 tablespoons crumbled blue cheese and a few twists of black pepper. Spritz with a little more olive oil, then gently slide the dough off the wooden paddle and onto the pizza stone. Bake 4 to 6 minutes, until the crust is crisp and golden brown. Remove flatbread with the paddle onto a cutting surface and slice. Repeat the process with the remaining three flatbread discs. For Roasted Eggplant Slices: Preheat oven to 375 degrees. Soak the eggplant slices in cold water for 5 minutes. Drain and pat dry with paper towels. Spritz 2 baking sheets with olive oil. Arrange slices in a single layer on the sheets, and then spritz them with more oil. Season with salt and pepper. Roast for 10 minutes until lightly browned. Cool and reserve for use.Serving Size: 8 servings (4 flatbreads) Number of Servings: 8Recipe submitted by SparkPeople user SCHMICA.

The nutritional information for tomato flatbread is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 232.9

• Total Fat: 7.3 g
• Cholesterol: 11.3 mg
• Sodium: 528.2 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 4.9 g
• Protein: 9.9 g