Saturday, May 21, 2005

Heirloom Tomato Flatbread with Goat Cheese

Heirloom Tomato Flatbread with Goat Cheese (Adapted from CL)

cornmeal, for dusting
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 1/4 pounds heirloom tomatoes (about 3 medium), cut into 1/8" thick slices
4 ounces (about 1 cup) crumbled goat cheese
salt and fresh ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 1/2 tablespoons extra-virgin olive oil
small fresh basil leaves

Roll or stretch dough into a 11" x 16" rectangle on a cornmeal dusted surface. Transfer dough to a 10" x 15" baking pan coated with nonstick spray, pressing dough evenly over the bottom and into the corners. Cover and set aside until dough has become puffy and almost double in size.

Meanwhile, preheat oven to 375 degrees.

As the dough rises, arrange tomato slices in a single layer on top of several layers - cover with additional paper towels. Lightly press down occasionally to help pull out excess moisture.

When dough has sufficiently risen, uncover and evenly arrange tomato slices over dough - scatter cheese over the top, then season lightly with salt and fresh ground black pepper. Place pan into the oven and bake until the crust is lightly browned, about 20 to 26 minutes. Remove pan from the oven and slide flatbread onto a wire rack to cool for 5 minutes. Scatter the chives and parsley over the top, then drizzle with olive oil. Arrange fresh basil leaves over the top just before cutting into squares.

Makes about 4 to 6 servings.

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