Tomato, basil, Parmesan Flat bread*

Thanks to the cooking light cookbook this one is AWESOME!! This one is not a quick one though.

I did not use the yellow tomatoes just Roma tomatoes: Flatbread part 1 cup boiling water 1/3 cup yellow cornmeal 1 package dry yeast (about 2 1/4 teaspoons) 1/4 cup warm water (100° to 110°) 2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons olive oil Cooking spray 1 tablespoon yellow cornmeal, divided Preparation Combine boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour, and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.) Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying). Roll each ball into a 10 x 6-inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions. Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn kernel, you'll need to increase the flour to 2 1/4 cups. Nutritional Information Calories: 304 (10% from fat) Fat: 3.3g (sat 0.4g,mono 1.8g,poly 0.5g) Protein: 8.3g Carbohydrate: 59g Fiber: 2.9g Cholesterol: 0.0mg Iron: 3.8mg Sodium: 295mg Calcium: 11mg Pizza part: 2 yellow tomatoes, each cut in half and thinly sliced crosswise (about 8 ounces) 3 cups thinly sliced plum tomato (about 8 ounces) 1/2 cup minced fresh basil 4 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 4 garlic cloves, minced 1 cup (4 ounces) grated fresh Parmesan cheese Preparation Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside. Preheat oven to 475°. Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475° 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° for 2 minutes or until cheese is melted. Nutritional Information Calories: 497 (29% from fat) Fat: 15.8g (sat 5.8g,mono 7.4g,poly 1.4g) Protein: 20.2g Carbohydrate: 69.1g Fiber: 4.8g Cholesterol: 19mg Iron: 4.9mg Sodium: 911mg Calcium: 370mg