August 24, 2018

Heirloom Tomato Flatbread with Fresh Pesto

I feel like every season, there is a new trendy fruit or vegetable that pops up at farmer’s markets and grocery stores that I have never noticed before. This summer is was heirloom tomatoes. They are all over Instagram and I can’t believe I’ve never had them before. When I finally saw them at Trader Joe’s, I pick out a dark red, yellow, and green heirloom.

Below I have my go to flatbread and pizza dough recipe (also works great for naan). I use about 1/3 of the dough to make this flatbread and top it with fresh pesto, the tomatoes and fresh mozzarella. If you make the dough the night before, it only takes about 30 minutes or less to make!

Step 1: The Dough

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Flatbread Dough

Prep Time 10

Ingredients

1 packet active dry yeast
1 tsp sugar
1 cup warm water
1/2 tsp salt
2 tsp olive oil
3 cups all-purpose flour

Instructions

Dissolve sugar and yeast in warm water. Let the mixture sit for 5 minutes until foamy.
Add yeast mixture, salt, olive oil, and 2 1/2 cup flour into your standmixer.
Using the dough hook, turn to speed 2 and mix for about 1-2 minutes.
Add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 5 until the dough is formed together the the sides of the bowl are clean (about 2-3 minutes).
Place dough in a greased bowl and cover.
Let the dough rise in warm place until doubled in size(about an hour).

Step 2: The Pesto

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Fresh Pesto

Course Sauce

Cuisine Italian

Prep Time 5

Servings 1 cup

Ingredients

1 cups fresh basil leaves
1 tablespoons pine nuts
2 large cloves garlic
1/4 cup extra-virgin olive oil
1/4 cup grated parmesan cheese

Instructions

Combine basil leaves, pine nuts, garlic, olive oil, and parmesan cheese in a blender or food processor until smooth.
Store in refrigerator or freezer.

Step 3: The Flatbread

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