Best 7 Tomato Basil And Parmesan Flatbread Topping Recipes

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES

Steps:

• Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
• Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
• Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
• Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
• Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
• Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
• Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

BASIL PARMESAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

EPPLANT PARMESAN IN FRESH TOMATO BASIL SAUCE

Steps:

• Sprinkle the eggplant with salt, the set over a cookie rack with a baking sheet underneath to drain for about 30 minutes.
• While the eggplants are draining, make an X in the bottom of each tomato with a small sharp knife.
• Set a pot of boiling water over the stove and transfer the tomatoes in the pot; boil for 1 minute then set in a colinder to drain.
• When the tomatoes are cool enough to handle peel off the skins, then chop coarsley.
• Puree the fresh tomatoes in a blender for about 30 seconds.
• Heat about 4-5 tablespoons olive oil in a large heavy pot over medium heat, add in the onions and garlic with red pepper flakes; saute for about 5 minutes (the sauce can be made up to 2 days in advance and refrigerated).
• Add in the tomato puree with fresh chopped basil.
• Simmer uncovered for 1 hour (or more) or until slightly thickened, season with salt and pepper.
• Set oven to 375 desgrees (oven to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a shallow bowl sift together flour with 1 teaspoon salt (I use seasoning salt) and black pepper to taste.
• Lightly beat eggs in another bowl.
• In a third bowl mix together the panko bread crumbs and 1/2 cup Parmesan cheese.
• Working with one slice of eggplant at a time, dredge first in flour shaking off any excess, then dip into the eggs, letting any excess eggs drip off, then dredge into the panko mixture until evenly coated.
• Repeat with remaining slices.
• Transfer the eggplant to sheets of waxed paper arranging in one layer.
• Heat 1-1/2 cups olive oil in a large deep skillet over medium high heat.
• Fry the eggplant slices until golden brown on both sides (if desired you can broil the eggplant instead of frying).
• Transfer to paper towels to drain.
• Spread about 1 cup of the cooked tomato sauce in the bottom of the baking dish.
• Arrange 1/3 of the eggplant slices in one layer over the sauce (overlapping slightly if necessary).
• Cover the eggplant with about 1/3 of the remaining sauce (about 1-1/2 cups).
• Then cover with 1/3 of the mozza slices.
• Continue layering with eggplant slices, sauce and mozza cheese.
• Sprinkle with 1 cup grated Parmesan cheese.
• Bake UNCOVERED until the cheese is melted and golden and the sauce is bubbling, about 30-40 minutes).
• Delicious!

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

TOMATO, BASIL, AND PARMESAN FLATBREAD TOPPING

Steps:

• Preheat oven to 475 degrees.
• Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475 degrees 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 degrees for 2 minutes or until cheese is melted.