fresh mozzarella and tomato flatbread
Keep it Simple, Sweetie:
  • 1 packet active yeast
  • About 1 cup warm water
  • About 3 cups flour
  • 1 ball of fresh mozzarella cheese
  • 1 tomato
  • About ¼ cup fresh Parmesan cheese
  • basil leaves
  • balsamic vinegar (optional)
  • 1 pinch of salt
  • 1 pinch of sugar
  1. Combine the warm water, yeast, salt and sugar in a bowl. Stir and let sit for about 5 minutes to allow the yeast to bloom.
  2. Next, add the flour to the water and yeast mixture about a half cup at a time and knead until the dough is no longer sticky.
  3. Cover the bowl with a damp cloth and set aside for a few hours to rise. The dough should double in size.
  4. When you are ready to cook your flatbread, remove the dough from the bowl and flour a cutting board big enough to roll the dough out on. Go ahead and preheat your oven to 450 degrees.
  5. I like to put the baking sheet I will be using in the oven so it can preheat as well. A hot pan means your dough won't stick and gets the bottom nice and crusty without the top burning.
  6. Roll the dough to desired thicknessā€¦or thinness.
  7. Place the dough on your hot pan and bake 5 minutes.
  8. While you are waiting for the dough to cook, thinly slice the fresh mozzarella cheese and tomato. Lay the slices on a clean kitchen towel or paper towel and sprinkle with salt.
  9. Cover the tomato and cheese and let it sit for 5 to 10 minutes so that the towel can absorb any excess water. No one likes a soggy flatbread!
  10. Once the crust has cooked and the cheese and tomato have given up some moisture, go ahead and add the mozzarella in one layer to the crust and top with tomato slices.
  11. Top with freshly grated Parmesan cheese.
  12. Bake another 5-10 minutes, until the crust is crispy and the cheese is just starting to brown.
  13. Top with basil leaves and a drizzle of balsamic vinegar..
  14. Cut into squares and serve with your favorite holiday beverage!
Recipe by at