Grilled Flatbreads with Tomatoes and Basil

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon bread flour 
• 2.3 cups bread flour divided
• 2.3 teaspoons yeast dry
• 1 tablespoon olive oil extravirgin
• 1 cup basil fresh finely chopped
• 2  garlic clove minced
• 4 cups plum tomatoes ()
• 0.5 teaspoon salt 
• 0.8 teaspoon salt 
• 0.8 cup water divided (100° to 110°)

Equipment

• bowl
• baking sheet
• knife
• whisk
• grill
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, and 3/4 teaspoon salt. Turn dough out onto a lightly floured surface; sprinkle with 1 tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes).
3. 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.)
4. Prepare the grill to medium-high heat.
5. Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface.
6. Place dough circles on a lightly floured baking sheet.
7. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.
8. To prepare topping, combine the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, pepper, and garlic in a medium bowl, stirring with a whisk.
9. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each flatbread with 2 tablespoons of basil.
10. Serve immediately.