(This recipe was tweaked from the original in Enlitened Kosher Cooking.)
Delicious and easy (just make sure to knead the dough by hand -- I nearly broke my food processor over this). A great way to use fresh basil leaves, and the perfect dish to round out a soup-centered meal. Also makes a yummy appetizer.
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2 tsp active dry yeast
¾ cup warm water
½ tsp sugar
1 cup white flour
1 Tbsp olive oil, plus a bit for topping
½ tsp salt, plus a bit for topping
½ tsp non-stick cooking spray
1 tomato, sliced
1 Tbsp sesame seeds (aprox)
1 tsp zaatar (aprox)
6 fresh basil leaves (aprox)
Sprinkle yeast over warm water. Mix until dissolved and add sugar.
Place in a mixing bowl and add flours, olive oil, and salt. Mix for 5 minutes or until a smooth dough forms. It may be very sticky.
Place the dough on a work surface sprinkled with flour and knead for an additional few minutes. Place the dough in a greased bowl and spray the top with cooking spray. Cover with a towel and let rise until double in size. (In a warm oven with the heat turned off, this takes 45 minutes.)
Preheat oven to 400 F/200 C. Line a baking sheet with parchment paper and flatten dough onto it with your fingers. Dough can be shaped round, rectangular, or free-form. Indent with the tips of your fingers across the entire surface.
Brush with a bit of olive oil and spray with cooking spray. Sprinkle with sesame seeds, zaatar, salt, and tomato slices. Bake for about 30 minutes or until it just begins to brown.
Top with a few fresh leaves of basil and serve immediately.