Vegan
For the dough:
- 1 ½ cups to 1 ¾ cups flat beer or warm water
- 2 Tablespoons Garlic Gold® Oil
- 3 to 3 ½ cups all purpose flour
- 1 cup whole wheat flour
- 2 Teaspoons sea salt
- 1 package active dry yeast
Additional:
- Garlic Gold® Oil for brushing
For the topping:
- 12 large mint leaves, cut into julienne strips
- 1 pound cherry tomatoes, cut in quarters
- 2 teaspoons sea salt
- 3 Tablespoons
- Garlic Gold® (nuggets in oil)
Additional:
- Garlic Gold® Sea Salt Nuggets and freshly ground pepper for garnishing
Toss the cherry tomatoes with sea salt and place in colander. Put a bowl filled with water on top of the salted tomatoes to press out the excess liquid. Place colander in sink or in large bowl and let sit for a while.
Put the flat beer in the bowl of a standard mixer. Sprinkle on the yeast and wait about 5 minutes until it dissolves. Stir slightly. Add flour and sea salt. Using a dough hook, mix on slow speed until flour is absorbed. Alternately, knead dough by hand until smooth and elastic on lightly floured cutting board. Add more water if dough looks dry; mix with mixer about 2 minutes.
Let dough sit for 30 minutes. Knead again for another 5 minutes either by hand or with the dough hook in mixer until the dough forms a ball and is elastic, but somewhat sticky. Turn the dough into an oiled bowl, cover, and allow to rise until doubled, or put in the refrigerator and allow to sit and rise overnight.
Press dough down and divide into 4 pieces (cutting with a large knife across diagonally then across horizontally on a lightly floured surface works best). Gently pull to make each section into about a 10 inch circle, with a small border. Set each circle on a cookie sheet lightly oiled with Garlic Gold® Oil. Brush with basting brush additional Garlic Gold® Oil on each round. Cover loosely with plastic wrap, put in warm place, and allow to rise again while making the filling (about 20 minutes).
Preheat oven to 450 degrees.
For the filling, rinse the salted tomatoes well and blot with paper towels. Put tomatoes in a bowl and combine with the mint and the
Garlic Gold® (nuggets in oil). Scatter filling evenly over each dough round. Sprinkle with Garlic Gold® Sea Salt Nuggets and freshly ground pepper. Bake about 10 minutes until crust is brown and toppings are bubbly. Cut into wedges and serve immediately.
Serves 12.
Helpful Hints:
- Take some crusty French rolls, preferably the long sub sandwich kind; cut in half. You can skip the salting process on the tomatoes because the crusty French rolls can absorb some of the liquid from the tomatoes without getting soggy. If you don’t have fresh mint handy, leave it out. Then mix the filling as directed, throw them in a 350 degree oven real quick on a cookie sheet until they look done to your liking, and devour. Note: there are a lot of great gluten-free rolls on the market now, so feel free to use those.
If you liked this recipe, you’ll love these products:
- Garlic Gold® (nuggets in oil)
- Garlic Gold® Sea Salt Nuggets
- Garlic Gold® Oil
