Grilled Tomato Basil Flatbreads.

“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.


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Filed under Appetizer, Bread, Grilling, Side Dish, Vegetarian

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