Vibrant Strawberry Tomato Flatbread - alive magazine

Name: Vibrant Strawberry Tomato Flatbread - alive magazine
Ingredients: 2 1/2 cups (625 mL) all-purpose flour, divided; 3 Tbsp (45 mL) seeds such as chia, hemp, sesame, flax, and poppyseeds; 7 g pkg instant or quick rise yeast; 1/2 tsp (2 mL) raw sugar; 3/4 tsp (4 mL) sea salt; 1 cup (250 mL) warm water, about 130 F (50 C); 1 Tbsp (30 mL) extra-virgin olive oil, plus extra; 1/2 lb (225 g) assorted coloured cherry tomatoes, about 2 cups (500 mL), halved; 1/2 lb (225 g) strawberries, about 1 1/2 cups (350 mL), hulled and quartered; 1 large unpeeled green apple, such as Granny Smith, cored and diced into 1/2 in (1.25 cm) cubes; 3 Tbsp (45 mL) extra-virgin olive oil; 1 Tbsp (15 mL) fresh lemon juice or apple cider vinegar; 1/4 tsp (1 mL) sea salt; 1/4 tsp (1 mL) freshly ground black pepper, plus extra; 2 Tbsp (30 mL) crumbled goat feta; 3 Tbsp (45 mL) chiffonade of fresh basil leaves; Aged balsamic (optional)

www.alive.com

Grilling flatbread on the barbecue adds a delicious smoky flavour. In this flatbread, we’ve combined strawberries with tomatoes. Imagine! The sweetness of both…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 1/2 cups (625 mL) all-purpose flour, divided
3 Tbsp (45 mL) seeds such as chia, hemp, sesame, flax, and poppyseeds
7 g pkg instant or quick rise yeast
1/2 tsp (2 mL) raw sugar
3/4 tsp (4 mL) sea salt
1 cup (250 mL) warm water, about 130 F (50 C)
1 Tbsp (30 mL) extra-virgin olive oil, plus extra
1/2 lb (225 g) assorted coloured cherry tomatoes, about 2 cups (500 mL), halved
1/2 lb (225 g) strawberries, about 1 1/2 cups (350 mL), hulled and quartered
1 large unpeeled green apple, such as Granny Smith, cored and diced into 1/2 in (1.25 cm) cubes
3 Tbsp (45 mL) extra-virgin olive oil
1 Tbsp (15 mL) fresh lemon juice or apple cider vinegar
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper, plus extra
2 Tbsp (30 mL) crumbled goat feta
3 Tbsp (45 mL) chiffonade of fresh basil leaves
Aged balsamic (optional)