Time: 25 min.
Complexity: easily
Servings: 6 - 8

If you have ready-made pizza dough on hand, you can make a great appetizer—grilled garlic bread strips—and serve them with a fresh tomato sauce for dipping. While grilling, brush the bread with garlicky olive oil and sprinkle lightly with Parmesan cheese. Make the quick sauce before you start making the dough, allowing it time to set and bringing out the vibrant flavor of the fresh tomatoes.

Ingredients:

• 2 ripe tomatoes, finely chopped (about 2 cups)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon white wine vinegar
• 450 g of ready-made pizza dough
• Premium flour for working with dough
• 2 cloves garlic, finely grated
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped fresh basil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, tomatoes, Parmesan cheese, wine vinegar, basil

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Preparation:

Step 1
• Preheat the grill to medium-high heat. In a medium bowl, combine the finely chopped tomatoes with 1 tablespoon of olive oil, vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and let stand while you cook the pizza.
Step 2
• Divide the dough into 2 pieces. On a lightly floured work surface, using your hands or a rolling pin, stretch each piece of dough into a large rectangle 25 cm long and 15 cm wide. Transfer to an inverted large baking sheet and shape into a rectangle if necessary. In a small bowl, combine the remaining 3 tablespoons of olive oil with the grated garlic and lightly brush the surface of each piece of dough.
Step 3
• Working with one sheet of dough at a time, place it oiled side down on the grill and cook until puffed and lightly charred on the bottom, 2 to 3 minutes. Flip with tongs or a spatula. Brush the top of the dough with half the oil and sprinkle with half the Parmesan.
Step 4
• Grill until the cheese is melted and the tortilla is crispy, about 2 minutes. Transfer to a large cutting board. Repeat with the second layer of dough.
Step 5
• Cut the fried flatbread into 5cm-wide strips and cut each strip in half crosswise. Mash the tomato mixture with a potato masher to create a chunky sauce and add basil. Serve the flatbread slices with the tomato sauce.

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