Grilled Flatbreads with Tomatoes and Basil

This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find--if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.

Yield: 8 servings (serving size: 1 flatbread)

Ingredients

• Bread:
• 2 1/4  cups  bread flour, divided
• 3/4  cup  plus 2 tablespoons warm water (100° to 110°), divided
• 1  package dry yeast (about 2 1/4 teaspoons)
• 1  tablespoon  extravirgin olive oil
• 3/4  teaspoon  salt
• 1  tablespoon  bread flour
• Cooking spray
• 
  Topping:
• 2  tablespoons  balsamic vinegar
• 1  tablespoon  extravirgin olive oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 4  cups  (1/4-inch-thick) slices plum tomatoes
• 1  cup  finely chopped fresh basil

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, and 3/4 teaspoon salt. Turn dough out onto a lightly floured surface; sprinkle with 1 tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Prepare the grill to medium-high heat.

Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Place dough circles on a lightly floured baking sheet. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.

To prepare topping, combine the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, pepper, and garlic in a medium bowl, stirring with a whisk. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each flatbread with 2 tablespoons of basil. Serve immediately.

Nutritional Information

Calories:

172 (20% from fat)

Fat:

3.8g (sat 0.5g,mono 2.6g,poly 0.4g)

Protein:

5.9g

Carbohydrate:

31.1g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

2.5mg

Sodium:

376mg

Calcium:

17mg