Heirloom tomato flatbread "pizza"
Pizza
Italian cuisine
I love my tomatoes as simple as can be - salt, pepper, some good olive. But some days, you need a little more heft and substance. Enter this fabulous flatbread "pizza". Inspired from Indian naan, the dough is quickly put together and in an hour, you can have a fresh homemade base to show off your beautiful heirloom tomatoes. A crisp crust, melting goat cheese, heirloom tomatoes, basil and olive oil - how can you you go wrong? Do make an effort to get the ajwain (or carom/caraway seeds) that goes into the dough - you can find it easily at an Indian store. Along with the garlic, it adds that something extra to the crust. The trick to drain the tomatoes to avoid a soggy crust is a great tip I picked up from 101cookbooks.com.
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