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Ingredients
US|METRIC
8 SERVINGS
- flatbread dough
- 14 oz. plum tomatoes
- 2 cloves garlic
- 3 tsp. olive oil (divided)
- 8 basil leaves (divided)
- 1/2 tsp. salt
- 1 pinch sugar
- 6 oz. fresh mozzarella (torn)
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Directions
- Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450°F.
- Pulse tomatoes in blender or food processor until broken down but still chunky. Heat 2 teaspoons olive oil in saucepan over low heat. Add garlic and sauté 1 minute. Do not let brown. Add tomatoes, 4 chopped basil leaves, salt and sugar. Reduce heat to low and simmer until reduced to about 1 cup. Let cool. Can be made 2 days ahead and stored in refrigerator.
- Sprinkle parchment paper with cornmeal. Shape dough, with floured fingers, into a rustic oval about ¼-inch thick. Brush with remaining 1 teaspoon olive oil. Spread sauce over dough, leaving a ½-inch border. Arrange cheese on top and slide onto preheated Baking Stone.
- Bake 10-12 minutes until golden and puffed. Remove from oven and drop remaining basil leaves on top. Serve immediately.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol15mg5% |
Sodium280mg12% |
Potassium140mg4% |
Protein5g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber<1g2% |
Sugars2g |
Vitamin A10% |
Vitamin C10% |
Calcium10% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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