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Rustic flatbreads have captured the hearts and palates of food enthusiasts around the world, celebrated for their simplicity and versatility. Rooted in traditional baking practices, this rustic flatbread recipe showcases the beauty of fresh ingredients, creating a dish that is not only delicious but also visually appealing. The blend of fresh tomatoes, aromatic basil, and creamy mozzarella encapsulates the essence of summer, making it an ideal choice for gatherings, casual dinners, or even a quick snack.

Fresh Tomato & Basil Flatbread

Discover the joy of cooking with this Rustic Fresh Tomato & Basil Flatbread recipe! Perfectly blending fresh tomatoes, aromatic basil, and creamy mozzarella, this flatbread captures the essence of summer. It's versatile enough for gatherings, casual dinners, or a quick snack. Learn how to make your own dough and gain tips for shaping, topping, and baking to achieve a golden, crispy crust. Elevate your meals with this simple yet delicious recipe that brings friends and family together.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon instant yeast

1 teaspoon salt

1 tablespoon olive oil

3/4 cup warm water (about 110°F or 43°C)

2 medium ripe tomatoes, thinly sliced

1 cup fresh basil leaves, torn into pieces

1 cup mozzarella cheese, shredded

1 tablespoon balsamic glaze (for drizzling)

Freshly ground black pepper, to taste

Extra virgin olive oil, for brushing

Instructions
 

Make the Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Gradually pour in the warm water and olive oil while stirring with a spoon. Mix until a shaggy dough begins to form.

    Knead: Transfer the dough onto a lightly floured surface. Knead the dough for 5-7 minutes until it's smooth and elastic. This helps develop the gluten for a chewier texture.

      First Rise: Place the kneaded dough into a bowl that has been lightly oiled. Cover it with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

        Preheat Oven: Preheat your oven to 475°F (245°C). If you are using a pizza stone, place it in the oven to heat up as well.

          Shape the Flatbread: Once the dough has risen, punch it down to release any trapped air. Divide the dough into two equal pieces. On a floured surface, roll each piece into an oval or rectangle shape, about 1/4 inch thick.

            Add Toppings: Carefully transfer the shaped flatbreads onto a baking sheet or a pizza peel if using a stone. Brush the surface lightly with extra virgin olive oil. Evenly sprinkle the shredded mozzarella cheese over the flatbreads, then layer on the thinly sliced tomatoes and torn basil leaves. Finish by seasoning with freshly ground black pepper.

              Bake: If using a pizza stone, transfer the flatbread to the stone carefully. Bake for 10-12 minutes, or until the edges are golden brown and the cheese is melted and bubbly. If using a baking sheet, place it directly in the oven and bake to the same doneness.

                Garnish and Serve: Once the flatbreads are out of the oven, lightly drizzle them with balsamic glaze. Allow them to cool for a couple of minutes before slicing. Serve warm for a delightful treat.

                  - Prep Time, Total Time, Servings: 15 min | 1 hr 50 min | Makes 2 flatbreads

                    - Presentation Tips: Serve the flatbreads on a wooden board or slate platter, garnished with extra torn basil leaves. Consider adding a small bowl of extra balsamic glaze for dipping. Enjoy!