Margherita Flatbread

1. 1

   Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450u00b0F.

2. 2

   Pulse tomatoes in blender or food processor until broken down but still chunky. Heat 2 teaspoons olive oil in saucepan over low heat. Add garlic and saute 1 minute. Do not let brown. Add tomatoes, 4 chopped basil leaves, salt and sugar. Reduce heat to low and simmer until reduced to about 1 cup. Let cool. Can be made 2 days ahead and stored in refrigerator.

3. 3

   Sprinkle parchment paper with cornmeal. Shape dough, with floured fingers, into a rustic oval about 1/4-inch thick. Brush with remaining 1 teaspoon olive oil. Spread sauce over dough, leaving a 1/2-inch border. Arrange cheese on top and slide onto preheated Baking Stone.

4. 4

   Bake 10-12 minutes until golden and puffed. Remove from oven and drop remaining basil leaves on top. Serve immediately.

No additional tips available.