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Roasted Garlic, Tomato and Basil Squares Recipe

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This recipe for Roasted Garlic, Tomato and Basil Squares, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Edge
Added: Saturday, March 28, 2009


1 packet dry yeast (about 2 1/4 t.)
1/4 t. sugar
1 c. warm water (100-110 degrees)
3 c. flour, divided
1 t. salt
cooking spray
1 whole head of garlic
2 T. yellow cornmeal
2 c. chopped tomatoes
1 c. (4 ounces ) shredded part skim mozzarella
1/2 c. chopped fresh basil
1/4 c. (1 ounce) grated fresh Parmesan
2 T. light mayonnaise
1/4 t. salt
1/4 t. freshly ground black pepper

Dissolve yeast and sugar in 1 cup warm water (about 110 degrees) in a large bowl. Let stand 5 minutes. Lightly spoon flour into dry measuring cups. level with a knife. Add 2 3/4 cups flour and 1 t. salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 T. at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, (I put my dough inside a warm clothes dryer to rise) for one hour or until doubled in size.
Preheat oven to 400. While dough rises, remove white papery skin from garlic head (do
not peel or separate the cloves). Wrap garlic in foil and bake at 400 for 40 minutes; cool 10 minutes. Separate cloves; squeeze from the bottom of each clove to extract garlic pulp from the top. Discard skins.

Cover a baking sheet with parchment paper, sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10 inch rectangle. Lightly coat dough with cooking spray. Bake at 400 for 10 minutes or until lightly browned; remove from oven.

Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust , bake at 400 for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into squares.

Personal Notes:
Personal Notes:
This recipe was originally created as an appetizer, but it is a lot like a pizza, and with a salad, makes a full meal. I make it the most in summer, when David's garden is giving up ample supplies of tomatoes and fresh basil. One year, when we had lots of yellow squash coming in from the garden, I chopped up a couple of cups of squash and added that to the toppings. Very good.




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