Roasted Garlic, Tomato & Basil Squares

I made this in the summer to take advantage of my delicious garden fresh tomatoes and basil.

Tip: if you ever have trouble getting your yeast to activate. Try elevating the bowl over a smaller bowl of hot water. I do this during the first rise as well, occasionally changing out the hot water as it cools. The yeast enjoys the steamy moisture produced by the hot water below and it keeps the air circulated throughout.

Yield: 12     (serving size: 1 square)

1 pkg. dry yeast (about 2 1/4 tsp.)

1/4 tsp. sugar

1 cup warm water (100-110 degrees)

3 cups all-purpose flour

1 tsp. salt

cooking spray

1 whole garlic head

2 tbsp. cornmeal

2 cups chopped plum tomato (about 9 oz.)

1 cup (4 oz.) shredded part-skim mozzarella cheese

1/2 cup chopped fresh basil

1/4 cup (1 oz.) grated fresh Parmesan cheese

2 tbsp. Smart Balance Light Mayonnaise Dressing

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

  1. 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 knife. Add 2 3/4 cups flour and 1 tsp. salt to yeast mixture, stirring until well blended. Turn dough out onto floured surface. Knead until smooth and elastic (about 5 minutes); add enough remaining 1/4 cup flour (1 tbsp. at a time) to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
  3. Preheat oven to 400 degrees. While dough rises, remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 400 degrees for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  4. Sprinkle cornmeal over baking sheet lined with parchment paper. Place dough on prepared baking sheet. Roll dough into 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400 degrees 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 degrees for 15 minutes or until lightly browned. Let stand 10 minutes. Cut into (12) squares.

CALORIES 168 (17% from fat); FAT 3.2g (sat. 1.4g); CHOL 8mg; SOD 289mg; CARB 27.4g; FIBER 1.4g; PROTEIN 7g

from Cooking Light magazine, May 2006

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