Just look at all that cheesy goodness!
This is another recipe that I found while browsing Pinterest and since tomatoes are abundant right now I thought I'd give it a try.
For the crust:
1 1/2 cups flour
4 tbsp. cold butter
1/2 tsp. salt
3 tbsp. cold water
For the filling:
1-1/2 to 2 tbsp. brown honey mustard
2 tomatoes, sliced thin
1/2 tsp. minced garlic
1 green onion, sliced thin
a drizzle of olive oil
1/2 tsp. basil
1 tsp. parsley
1/4 tsp. oregano
salt and pepper
8 oz. fresh mozzarella cheese, sliced
To make the crust you need to combine the salt and flour in a medium bowl. Add the cold butter and use a pastry cutter to mix until crumbly.
In another bowl, whisk the egg and cold water together and then add it to the flour mixture. Use your hands to mix it all together and then knead it for 1-2 minutes.
Roll the dough out into a thin circle. (about 15-16 inches in diameter)
Gently roll dough around your rolling pin so that you can move it to a greased baking sheet.
Unfold and now you are ready to add the filling.
Spread the mustard on top of the dough leaving the outer 1 1/2 inch edge plain.
Lay the sliced tomatoes on top of the mustard.
Sprinkle with garlic, onion, salt, pepper basil, parsley and oregano.
Drizzle just a tiny amount of oil over top of the tomatoes.
Layer the cheese slices on top.
Lightly sprinkle with a little more salt, pepper and parsley.
Fold dough up and over the edges of the tomatoes.
Bake 25-30 minutes at 425 degrees or until cheese begins to brown.
I must say that even though this was good I think the next time I make it I will leave the mustard out. Maybe replace it with a thin layer of garlic butter.
On the other hand my son (who doesn't even like tomatoes) finished the rest of this off late last night as a snack and proclaimed that he liked the mustard in it.
So it's a matter of personal taste and you'll just have to play with it to suit your own tastebuds.
*The above recipe is my adapted version of the original which can be found HERE at Lick the Bowl Good.