“It smells like summer,” says the hubs as he walks into the kitchen, fragrant with balsamic vinegar and freshly sliced basil. I does, I think to myself. Basil, tomatoes, fresh mozzarella, these are things that epitomize summer in our household and this appetizer epitomizes these ingredients. I am a major sucker for basil, tomatoes and mozzarella. I cannot resist this combination.
I first came across this recipe in Cooking Light years ago. My recipe makes a smaller batch and is a little less precise but it is oh-so-good!
Grilled Tomato Basil Flatbreads
Ingredients (12 half ounce servings)
1 medium heirloom tomato
1 T chopped fresh basil
1 clove of garlic, finely chopped
1/2 t flake or fine sea salt
1/2 t fresh cracked black pepper
1 T high quality olive oil
1 T balsamic vinegar
6 oz quick pizza dough
1 T olive oil, reserved
1/4 lb fresh mozzarella (1 large ball), cut into 12 pieces
Preheat grill to high (450-500). Chop tomatoes in to a small dice and place in a glass bowl. Add basil, garlic, oil, vinegar, salt and pepper. Set aside.
Divide dough into 12 half ounce pieces. Press them into silver dollar (or a little bigger) sized discs. Just pull them flat with your hands if the dough is not cooperating. They should be about 3 inches in diameter. Place the discs on a sheet of parchment paper on a tray. Using a basting brush, lightly brush each disc with reserved olive oil.
Place each disc on the grill for 1-2 minutes. Flip each disc and reduce heat to medium-high. Place 1 piece of cheese on each disc and cook for 102 minutes longer. Remove from grill and place on serving tray. Top each flatbread with a tablespoon of tomato mixture.