Heirloom Tomato Flatbread
ready in 1 hr 50 min.
Tomatoes are rich in the antioxidant lycopene, which helps protect the body's cells against free radical damage.
This flatbread makes a delicious accompaniement to soups and salads.
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- For the base
- 2 ¾ cups Bread flour (plus extra for dusting)
- 1 tsp active dry yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil (plus extra for drizzling)
- For the topping
- 3 Tbsps vegan Pesto
- 7 ozs cherry tomatoes (red and yellow)
- 7 ozs Plum tomato (sliced)
- freshly ground Black pepper
- To garnish
- purple thyme
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
Heat the oven to 400°F. Line a baking tray with non-stick baking paper.
Quickly knead the dough and roll out into a large oval about 10" in diameter. Place on the baking tray.
For the topping: brush the dough with pesto.
Cut some of the cherry tomatoes in half and leave the rest whole. Place all the tomatoes on the base and season with salt and pepper.
Drizzle with oil and bake for about 20 minutes until the base is cooked and the tomatoes are tender. Garnish with thyme.