Heirloom Tomato Flatbread "Pizza"

1. 1

   Sift together the flour, baking powder, baking soda and salt. Sprinkle over the sugar, ajwain and garlic. Make a well in the center and add the egg and yogurt. Start stirring, incorporating flour as you go till it all clumps together. Add the milk a little at a time and knead to get a smooth dough. Apply the oil and keep dough covered with a damp cloth for an hour.

2. 2

   Preheat the oven to 450?F (230?C).

3. 3

   Divide the dough into two. (Use one half and freeze the rest for later. Or double the ingredients for the pizza and make 2 of them.) Flour your work surface, form the dough into a ball and flatten with your hand. Roll out the dough into a circle, oval or a rectangle, as you would do for your thin-crust pizza. Prick the dough all over with a fork.

4. 4

   Line a baking sheet with parchment paper. Place the rolled out dough on the sheet and bake in the preheated oven for 8 mins. (You can also use a pizza stone.)

5. 5

   Prep the tomatoes while the crust bakes - the key is to get excess moisture out so you don't get a soggy crust. Line the counter with a double layer of absorbent paper towels. Slice the tomatoes and spread them in a single layer over the towels. Sprinkle with salt. Place another layer of paper towels over the tomatoes and press lightly. Leave the tomatoes till ready to use.

6. 6

   Roughly shred the goat cheese over the baked crust and bake for another 5-6 mins.

7. 7

   Layer the prepped tomatoes over the cheese. Sprinkle over the basil and season with freshly ground pepper. Drizzle with the olive oil. Bake for another 5-6 mins. Cut into wedges and serve hot.

* Per serving · 4 servings · Values may vary.