• Grilled Jubilees Tomato Flatbread

    Ingredients

    Semolina flatbread dough*

    Yield: Two 12-inch flatbread pizzas

    • Ingredients
      Amount
    • Bread flour
      3 ½ cups
    • Semolina flour
      ½ cup
    • Instant dry yeast
      1 ½ tsp.
    • Water
      1 ½ cups
    • Extra-virgin olive oil
      3 Tbsp
    • Salt
      2 tsp.

    Toppings

    • Ingredients
      Amount
    • NatureSweet Glorys tomatoes,
      ½ pkg. halved
    • Extra-virgin olive oil
      ¼ cup
    • Parmesan cheese, grated
      ½ cup
    • Fresh basil, chiffonade
      2 Tbsp.

    Method

    1. Place the flours and yeast in the bowl of a mixer (or a large bowl if you are mixing by hand). Add the water, extra virgin olive oil, and salt; mix on low speed with the dough hook attachment for 2 minutes and then on medium speed until the dough is elastic and satiny, but is still slightly sticky, another 4 minutes. (If you are mixing by hand, stir long enough to make a rough dough and then transfer the dough to a floured work surface and knead until satiny, about 10 minutes.) Note: As an alternative to the flatbread dough, you may use premade pizza dough purchased from your local pizzeria or grocery store.
    2. Transfer the dough to a clean bowl and rub the surface with oil, cover with plastic wrap or a damp towel, and let rise until nearly doubled, about 30 minutes. Gently fold the dough over on itself in two or three places, and allow the dough to relax another 30 minutes. Cut the dough in half and shape each piece into a smooth round ball. At this point, the dough can be wrapped and held in the refrigerator for up to 24 hours or frozen for up to 6 weeks. Let the dough come to room temperature before shaping into flatbread crusts.
    3. Preheat the oven to 450°F. Scatter a thin layer of cornmeal on pizza pans.
    4. To shape flatbreads: Press each piece of dough into a disk, stretching and turning the dough as you work. You may finish stretching the dough by flipping it: With the dough resting on the backs of your hands, simultaneously spin the dough and toss it in the air. As it falls back down, catch it on the backs of your hands once more. Continue until the crust is an even thickness, 1/8 to ¼ inch. If you prefer, you can pull and stretch the dough directly on a lightly floured work surface until it is an even thickness.
    5. Transfer the dough to the pizza pans. Top with the halved Glorys tomatoes, pushing the tomatoes into the dough slightly. Sprinkle with olive oil, and the Parmesan cheese, leaving a 1-inch border without toppings.
    6. Bake the flatbread until golden brown around the edges, 10 to 12 minutes. Serve immediately sprinkled with the fresh basil chiffonade.
    7. Note: As an alternative to the flatbread dough, you may use pre-made pizza dough purchased
      from your local pizzeria or grocery store.