(or Perfect Thin Pizza Crust)
1 ½ c. very warm water
In a large bowl, dissolve yeat into water. Stir in whole wheat flour. Begin adding in white flour, stirring to mix. When dough begins to form itself into a ball, add flour a sprinkle at a time just until it’s soft and no longer sticky (but not stiff!). Knead until it makes a nice, elastic ball. Pour oil atop. Cover bowl with a dishrag and allow dough to rise for 1 hour.
Once you’ve baked your crackerbread to a light crisp, you are ready to top it with this simple melange of flavors. Like a kitchen sink and soap bubbles, these simple ingredients are simply meant to be together. The crack of the crust, the warm, pungent cheese, the juicy tomatoes, the fresh sprinkled basil. Truly. This is a match made in heaven.
Preheat oven to 400 degrees. Sprinkle cheese, mozzarella and tomatoes over baked crackerbread. Salt and pepper lightly. Bake on a cookie sheet for 5-7 minutes, or until cheese has just begun to bubble around the edges. Remove from oven, top with fresh basil.
Biggest thanks to the 120 of you who shared INCREDIBLE brown-bag lunch ideas last week.
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