Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 4 ounces cherry tomatoes red halved
• 1 teaspoon cornmeal 
• 2.3 teaspoons yeast dry
• 2 tablespoons olive oil extravirgin
• 10 ounces flour all-purpose divided
• 0.5 cup basil fresh thinly sliced
• 1  garlic clove minced
• 4  garlic clove thinly sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 ounces mozzarella cheese smoked shredded
• 1 cup water divided (100° to 110°)
• 1 ounce flour whole wheat
• 4 ounces and/or cherry tomatoes yellow halved

Equipment

• bowl
• baking sheet
• oven
• knife
• broiler
• measuring cup

Directions

1. To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
2. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.
3. Lightly spoon all-purpose flour into dry measuring cups, and level with a knife.
4. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl.
5. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
7. Preheat oven to 45
8. Punch dough down; cover and let rest 5 minutes. Divide dough in half.
9. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray.
10. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips.
11. Bake at 450 for 10 minutes or until crisp and garlic begins to brown.
12. Remove flatbreads from oven; cool on wire racks.
13. To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl.
14. Add tomatoes; toss gently.
15. Preheat broiler.
16. Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts.
17. Remove from oven; top each flatbread with half of tomato mixture.
18. Sprinkle each flatbread with 1/4 cup basil.
19. Cut each flatbread into 6 equal wedges.