Sunday Suppers: Garlic, Basil and Heirloom Tomato Flatbread

The weather in the East Bay has been hard to predict this summer. We have really warm days in the upper 80's and then we will have cooler days in the mid 60's. Luckily for me, I can still use my oven without making my house too warm to stand. Today's recipe can be made on the grill or in the oven and can be a main dish or an appetizer for a party. It is easy to eat and packed with great flavors.

What is an heirloom tomato?
Heirlooms are passed down in families from generation to generation and these seeds are passed on the same way; from gardener to gardener. The difference between an regular tomato and heirlooms is color, texture, taste, and touch. Heirlooms have a rougher, thicker skin than most commercially grown tomatoes. You can see in the close up below that some varieties are smooth while others are rippled. The taste varies and the texture is usually meatier. You will want to try different varieties to determine which ones that you like best. They also make an AMAZING basil, burrata cheese and tomato salad.

Click here to read more about heirloom tomatoes.

Today's dinner is quick, easy and uber delicious. I buy the dough at Trader Joe's for $1.29 a pack and it makes two flatbreads. Feel free to make it from scratch as well. You can make your flatbread with any ingredients that you choose and modify it to your tastes. Another suggestion to consider is buying mozzarella and shredding it yourself. You will avoid extra preservatives that are used in the cheese to keep it from caking together.

What you will need
dough (I suggest whole wheat)
three garlic cloves
mozzarella cheese
pepperoni
yellow onion
heirloom tomatoes
one bunch fresh basil
1/2 c. good olive oil
1 Tbsp. non-grainy dijon mustard
kosher salt
freshly cracked black pepper
cornmeal (optional)

What to do
If you bought pre-made dough, let it rest at room temperature for about 20 minutes on a lightly floured surface.  Pre-heat your oven to 425 degrees.

In the meantime, combine the olive oil, dijon mustard, garlic cloves, a handful of fresh basil leaves, a touch of kosher salt and a couple of cracks of black peppercorns in a food processor, blender or with a hand-held. Blend until combined. Set aside.

Slice your tomatoes, onion and pepperoni to desired thickness, shred your mozzarella.  Prepare your pan by spraying with Pam (olive oil or butter may be used instead) and sprinkling with cornmeal.

With a floured rolling pin, roll out your dough to desired shape and place on the baking sheet. The fun part about flatbread is that you can make it any shape that you desire. 
Spoon olive oil basil blend onto the dough and spread around evenly. Top with tomatoes, onions, pepperoni and mozzarella.  Bake at 425-450 depending on your oven for 8-12 minutes. Top with freshly chopped basil and finishing salt and serve.
Wine Pairing Suggestion: Chianti, Barbera d'Asti, Montepulciano d'Abbruzzo or Rioja