Since the tomatoes are heavy-fat and scarlet-red on the vine, it's only fitting that they take center stage at meal time. Here's a best-tomato worthy recipe that I developed for Cooking Light Magazine in 2006. At that time, they were hunting for reader recipes for their first annual cook off. I submitted a couple of recipes, and was invited to attend the cook off for my Summer Chicken Piccata. Later they asked permission to also run this recipe in the magazine in the May 2006 issue. What an honor-but also a testament to how savory and delicious it is. I trust Cooking Light. So trust CL and me-you'll love it, and with it's healthy profile it will love you right back.
Roasted Garlic, Tomato, and Basil Squares
My Recipe for Cooking Light Magazine May 2006
Estimated Cost: $5.00
Notes: You can double the dough and freeze half for another flat bread. You can make this crust with at least half whole wheat for a heartier and healthier recipe. If you're pressed for time, don't make dough at all. Use purchased pizza dough or even slather the toppings on French bread.
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 cup warm water (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1 teaspoon salt
1 whole garlic head
2 tablespoons yellow cornmeal
2 cups chopped plum tomato (about 9 ounces)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons light mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation: Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
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.
Preheat oven to 400°.
While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.
Lemon Feta Spread with Colorful Veggies