Tomato, Mushroom, Artichoke Flat Bread

  1. For the dough, combine the flour, baking powder and salt in a large bowl.
  2. Stir with a whisk to blend.
  3. Combine the water and oil in a cup and stir into dry ingredients.
  4. Transfer the dough to a floured work surface and knead until smooth - about 5 minutes.
  5. Divide the dough in half, cover with a damp towel and let dough rest for 30 minutes.
  6. Sautee the garlic in the 2 TBsp of olive oil until browned.
  7. Preheat oven to 400 degrees F. with a pizza stone if you have one.
  8. Flatten each dough ball into a disk roll into an 8-inch round.
  9. Place the rounds directly on the pizza stone.
  10. If not using a pizza stone, place on a baking sheet.
  11. Prick the dough all over with a fork and bake for 10-12 minutes or until just golden.
  12. Remove from the oven and increase the temperature to 425 degrees F.
  13. Sprinkle half the parmesan and mozarella on each baked bread.
  14. Place the breads on the stone or baking sheet and bake for 10 minutes until the cheese melts and just starts to brown.
  15. Remove from the oven and layer each round with tomato and/or additional veggies, garlic, basil leaves and shaved pecorino and return to oven for about 5 minutes or until the pecorino turns slightly golden.
  16. Remove from oven and slice with pizza wheel and cut each round into 6 slices.
  17. Serves 4 as a first course or 2 for a small entre.

flour, baking powder, salt, water, extra virgin olive oil, fresh basil leaf, olive oil, garlic, parmesan cheese, mozzarella cheese, tomatoes, salt, pecorino romano cheese

Taken from www.food.com/recipe/tomato-mushroom-artichoke-flat-bread-382420 (may not work)

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