Categories: Pizza/Flatbread
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 1/2 tsp active dry yeast
- 1 tsp sea salt, plus more as needed
- 1/4 tsp sugar
- 1 cup warm water
- Olive oil
- 4 oz. fresh mozzarella, cut into 1/2-inch cubes
- 1/2 pint grape tomatoes, sliced into rounds
- Handful of basil leaves
Directions
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Combine the flour, yeast, salt and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
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Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth bowl, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
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eheat the oven to 425. Coat a baking sheet with cooking spray.
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Roll the dough into a 9×17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of the olive oil and bake 18-20 minutes, until golden and crisp.
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Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
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Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.