flat bread, margherita |

Preparation time: 45 min

Preheat your broil at 430 °F

• Preparation

  Dice the mozzarella into cubes.

• Dough

  Stir yeast with a little warm water until dissolved and pour in the mixing bowl of your kitchen aid.

  Add the other ingredients and mix at first speed. Add water if too dry not to burn the dough.

  Once the dough is smooth, bring up the speed to 2 for 3-5 minutes.

  Place the dough on your table, make a nice ball with your hands. Oil ther sides of a bowl and place the the dough in it.

  Cover with wet table cloth, let aside for about 35 minutes (until the ball double its size).

  Divide the dough in several pieces. Roll again in balls. Let aside again under a wet table cloth for another 30 minutes on a tray covered with baking paper.

  With a rolling pin or with your hands, strech the dough.

  It's ready to garnish it.

• Baking

  Place the cast iron crepe maker on high heat, place the dough spread to the diameter of the pan.

  Immediately, spread the tomato sauce evenly, place the mozzarella cubes and a few basil leaves.

  Pour a drizzle of olive oil.