TOMATO, BASIL, AND PARMESAN FLATBREADS Flatbread dough (recipe follows) 2 yellow tomatoes, each cut in half and thinly sliced crosswise 3 cups thinly sliced plum tomato 1/2 cup minced fresh basil 4 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 4 garlic cloves, minced 1 cup grated fresh Parmesan cheese Prepare Flatbread Dough; let rise, and shape into 4 ovals on baking sheets as directed. Cover. Preheat oven to 475°F.

Divide the tomatoes evenly among 4 flatbread dough ovals. Bake at 475°F for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475°F for 2 minutes or until cheese melts.

Serves 4.

FLATBREAD DOUGH

1 cup boiling water
1/3 cup yellow cornmeal
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°F)
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons olive oil
Cooking spray
1 tablespoon yellow cornmeal, divided

Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine the cornmeal mixture, flour and salt in a bowl, and stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).

Place the dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Divide the dough into 4 equal portions, shaping each into a ball (cover remaining dough to prevent it from drying).

Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions.

Makes 4 flatbreads.

NOTE: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, increase the flour to 2 1/4 cups.

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