Margherita Flatbread

Makes 4 to 6 servings

Forget greasy, takes-forever-to-get-here pizza. This vegetarian flatbread from Marc Payero, executive chef of Huddle Café at the NFL Headquarters, tastes fancy but is super-easy to make. Bonus: You won't feel disgusting after chowing down, even if you do add extra cheese.

·   3 tablespoons tomato sauce

·   2 Roma tomatoes, thinly sliced

·   4 ounces fresh mozzarella, thinly sliced

·   12 fresh basil leaves, separated, medium chop

·   1/2 teaspoon sea salt

·   Extra-virgin olive oil, for finish

·   1/4 ounces dry active yeast

·   1 teaspoon salt

·   1 tablespoon sugar

·   2/3 cup warm water (110–115°F)

·   1/4 cup extra-virgin olive oil

·   1 cup all-purpose flour

·   1 1/4 cups whole wheat flour

To make the dough

Using the dough attachment to your mixer, place the yeast, salt, sugar, and water inside a mixing bowl and mix at low speed. Add the oil and then the flours 1 cup at a time. Mix until a ball has formed and dough separates completely from the sides of the bowl. Transfer dough to a lightly oiled bowl and cover with a light dish towel. Allow to rise for about 1 hour.

Remove from bowl and move to work surface or baking sheet for flatbread preparation.

To finish the flatbread

Sprinkle a baking sheet with cornmeal and roll out and press the dough by hand on the sheet. It should be very thin, about 1/2 inch in thickness.

Brush dough with tomato sauce and top with the tomato slices, mozzarella slices, and half of the basil leaves. Bake for 10 to 12 minutes, until the cheese has melted and the crust is golden brown.

Top with the remaining basil leaves, a drizzle of olive oil, and sea salt before serving.