Bocconcini, Tomato & Basil Flatbread
 
 
Author:
Recipe type: Appetizer, Main
Serves: Two 7x11" rectangles
Ingredients
  • Dough*:
  • 1⅓ cups warm water
  • 2¼ tsp instant yeast
  • 3¾ cups all-purpose flour
  • 1 tsp dried basil
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp olive oil
  • .
  • ½ cup pizza sauce
  • Baby bocconcini (about 10 balls), halved
  • 1 large tomato, sliced
  • Fresh basil, to serve
  • Salt, to taste
  • Freshly cracked black pepper, to serve
  • Balsamic reduction, to serve
Instructions
  1. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, dried basil, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elasticy and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size.
  2. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)
  3. Divide the half into two equal pieces, and roll out into 7"x10" rectangles. Transfer to a baking pan or a pizza stone.
  4. Cover each rectangle with a thin layer of pizza sauce. Layer with tomato slices and bocconcini, and bake for 10-15 minutes until cheese has melted and crust has browned. Remove from the oven and let cool for 2 minutes.
  5. Top with fresh basil, salt, pepper, and a generous drizzle of balsamic reduction.
Notes
*This pizza dough is my favourite recipe, and it makes twice as much as you'll need for this recipe. Once the dough has risen, simply divide in two and cover one half with plastic wrap and refrigerate until a later date.
Recipe by Port and Fin at https://portandfin.com/bocconcini-tomato-basil-flatbread/