Flatbread with Pesto, Tomato & Provolone – A crispy golden flatbread topped with fresh tomato, provolone and drizzled with pesto sauce makes for a quick, fresh appetizer that everyone will enjoy.
Prep time 10 Hrs | Cook Time 20 Min | Serves 6-8
Ingredients
- 1 tsp Coarse Sicilian Sea Salt, plus additional for seasoning
- 2 cups Flour
- 1/2 tsp Honey
- 1 cup Warm Water, 1 tbsp reserved
- 1 packet Active Dry Yeast
- 1/2 cup Extra Virgin Olive Oil
- 1 Large Ripe Tomato, cut crosswise into 1/4 inch slices
- 2 tbsp Basil Pesto Sauce
- 4 Thin Slices of Provolone Cheese, cut crosswise into 1/2 inch slices
- Ground Black Pepper, to taste
Directions
- In a large mixing bowl, combine water, yeast, and honey.
- Let stand for 5 minutes then stir in flour, salt and 1/4 cup of oil.
- Knead until smooth and transfer dough to an oiled bowl.
- Cover with plastic and let stand in a warm location for 1-3 hours.
- The mixture will double in size and then collapse.
- Then, cover the dough and refrigerate for 8 hours.
- Heat oven to 450° F.
- Grease a 9×13″ heavy sheet pan with remaining oil.
- Transfer dough to the pan and press down with your fingers to spread the dough evenly to about the width of the pan.
- Cover and let the dough rise for 20 minutes.
- Lay tomato slices over dough, drizzle pesto sauce and then lay cheese strands on top of pesto. Season with salt and black pepper.
- Bake for about 20 minutes or until golden brown, turning the rack if necessary for even browning.
- Remove from the oven and cut into even slices.
- Serve warm or at room temperature.