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Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette Recipe

kept bybasketmoll

1/4 cup whole wheat flour (about 1 ounce)
1 cup warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour, divided (about 10 ounces)
1/2 teaspoon salt
Cooking spray
1 teaspoon cornmeal
4 garlic cloves, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
3/4 cup halved red cherry tomatoes (about 4 ounces)
3/4 cup halved yellow cherry tomatoes (about 4 ounces)
1 cup (4 ounces) shredded smoked mozzarella cheese
1/2 cup thinly sliced fresh basil



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