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Recipe of the Day: Tomato Flatbread

Photo by Edward Park

Stuck in a boring spaghetti and marinara rut? Get your daily dosage of lycopene (lyco-what? Trust us -- you need it learn why here) in the form of this delicious tomato flatbread recipe from Vefa's Kitchen.

Makes: 1 large flatbread

1¼ cups (250 g / 9 oz) all-purpose (plain) flour, plus extra for dusting
½ teaspoon salt
1½ teaspoons rapid-rise (fast action) dried yeast
1 teaspoon mixed dried herbs, such as oregano, thyme, or mint
1 tablespoon honey
5 tablespoons olive oil, plus extra for brushing
½ cup (120 ml / 4 fl oz) lukewarm water
4 garlic cloves, thinly sliced
2 tablespoons tomato paste
2¼ lb (1 kg) tomatoes, peeled, seeded, and coarsely chopped
2 tablespoons tomato ketchup
1 teaspoon Dijon mustard
salt and pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

Sift together the flour and salt into a bowl, stir in the yeast and mixed herbs, and make a well in the center. Add the honey, 1 tablespoon of the oil, and the lukewarm water and incorporate the dry ingredients to form a soft elastic dough. Brush with oil, cover, and let rise in a warm place for 30 minutes, or until doubled in volume. Meanwhile, heat the remaining oil in a pan. Add the garlic and cook over low heat for 1–2 minutes. Mix the tomato paste with 4 tablespoons water. Add the tomato paste mixture, tomatoes, ketchup, and mustard to the pan, season with salt and pepper, increase the heat to medium, and cook for 3 minutes, or until slightly thickened. Preheat the oven to 400°F (200°C / Gas Mark 6). Roll out the dough on a lightly floured work surface and pat into a 12-inch (30-cm) pizza pan. Spread the tomato sauce evenly over the surface, leaving a generous ¾-inch (2-cm) margin around the edge. Sprinkle with the dried herbs and let rise for 10 minutes. Bake for 15–20 minutes, or until browned. Serve immediately.

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-- Lauren Le Vine

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