Tomato Basil And Parmesan Flatbread Topping Recipes

Steps:

• Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Steps:

• Pour 1/3 cup warm water into large bowl. Sprinkle yeast and sugar over; let stand until mixture is foamy, about 10 minutes.
• Mix 2/3 cup flour and 1/3 cup room-temperature water into yeast mixture. Cover and let stand 20 minutes.
• Stir olive oil and salt into yeast mixture. Mix in 1 1/2 cups flour, 1/2 cup at a time, until slightly sticky dough forms. Add basil. Knead on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is too sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover with plastic. Let rise in warm area until doubled, about 45 minutes.
• Punch dough down. Turn out onto floured surface. Divide in half; knead each piece just until smooth. Cover with towel; let rise until almost doubled, 20 minutes.
• Prepare barbecue (medium-high heat). Roll out each dough piece on floured surface to 12-inch round. Transfer each to separate baking sheet. Brush top side with Basil Oil. Place bread, oiled side down, on barbecue. Grill until bottom is golden brown, about 1 1/2 minutes. Brush top of bread with Basil Oil. Using tongs, turn bread over; grill until golden, about 1 1/2 minutes. (Can be made 4 hours ahead. Cover loosely with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
• Brush breads with some Basil Oil. Arrange Roasted Tomatoes on breads. Loosely cover breads with foil; grill until heated through, watching closely, about 4 minutes. Drizzle with more Basil Oil. Cut each bread into 6 pieces.

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

Steps:

• Place the chopped onion in a bowl and pour boiling water over it. After 15 seconds, drain and blot dry with paper towels. Set aside.
• Combine the yeast with the half-cup of water. Add one and a half cups of the flour and mix. Turn the dough out on a lightly floured board and knead it for about eight minutes until it is smooth and elastic. Pour one tablespoon of the olive oil in a bowl, add the dough, turning once to cover with the oil. Drape a lightly dampened towel over the bowl and let the dough rise in a warm, draft-free spot until doubled in bulk. This will take one and a half hours with rapid-rise yeast, or three hours with regular yeast.
• Punch down the dough, add the onion, a quarter-cup of water, three tablespoons of olive oil, the cup of Parmesan cheese, the remaining flour, the basil and two teaspoons salt, and mix. Turn the dough out onto a lightly floured board and knead it for eight minutes, or until it is smooth and elastic, adding small amounts of additional flour if needed.
• Preheat the oven to 400 degrees.
• Roll the dough into a large circle measuring about 15 inches in diameter and about a quarter-inch thick, and transfer it to a heavy cookie sheet. Using your fingertips, make several indentations in the dough, so the surface is irregular. Brush with two tablespoons of olive oil and sprinkle on two teaspoons of coarse salt. Bake in the top half of the oven for 20 to 25 minutes, or until the focaccia is golden brown and crisp. (You may prepare the recipe ahead to this point, but leave the baked focaccia at room temperature.)
• To prepare the topping, combine the olive oil, garlic, basil, salt and pepper. Lay the sliced tomatoes in an overlapping pattern on the focaccia and spoon the olive-oil mixture over them. Return the focaccia to the oven for two minutes. Sprinkle with three tablespoons of Parmesan and return the focaccia to the oven just until the cheese is melted and lightly browned, about one to two minutes. Remove from the oven and cut into large slices. Serve.

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.