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Ingredientes
- 1 1/2 c. Hot water (110 to 115 degrees)
- 1 Tbsp. Sugar
- 1/4 ounce Yeast - (1 pkg)
- 3 1/4 c. All-purpose flour (you may need more to achieve the smooth elasticity)
- 2 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 1 x Italian Roma tomato sliced thinly
- 2 Tbsp. Chiffonade of basil
- 1/4 c. Grated Parmesan cheese - (2 ounce)
Direcciones
- In a small bowl, dissolve the sugar in the hot water. Sprinkle the yeast over which mix and let stand for 10 min, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add in 3 c. of flour, salt and yeast mix. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 min. If the dough is sticky, continue mixing and gradually add in the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hrs.
- Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9- by 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with extra virgin olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 to 35 min.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 56 | 18% |
| Total Fat 6.43g | 8% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 844mg | 35% |
| Potassium 124mg | 4% |
| Total Carbs 54.76g | 15% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.57g | 2% |
| Protein 9.13g | 15% |
