Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer. Serve warm, or prepare in advance and serve at room temperature (store flatbreads and topping separately).

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• Flatbreads:
• 1/4  cup  whole wheat flour (about 1 ounce)
• 1  cup  warm water (100° to 110°), divided
• 1  package dry yeast (about 2 1/4 teaspoons)
• 2 1/4  cups  all-purpose flour, divided (about 10 ounces)
• 1/2  teaspoon  salt
• Cooking spray
• 1  teaspoon  cornmeal
• 4  garlic cloves, thinly sliced
• 
  Topping:
• 3  tablespoons  balsamic vinegar
• 2  tablespoons  extravirgin olive oil
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 3/4  cup  halved red cherry tomatoes (about 4 ounces)
• 3/4  cup  halved yellow cherry tomatoes (about 4 ounces)
• 1  cup  (4 ounces) shredded smoked mozzarella cheese
• 1/2  cup  thinly sliced fresh basil

Preparation

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). 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.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler.

Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.

Nutritional Information

Calories:

139 (27% from fat)

Fat:

4.1g (sat 1.3g,mono 2.1g,poly 0.4g)

Protein:

5.3g

Carbohydrate:

20.2g

Fiber:

1.3g

Cholesterol:

5mg

Iron:

1.4mg

Sodium:

194mg

Calcium:

73mg