Tomato Basil Swiss Flatbread

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Self-Rising Flour
• 1 Tablespoon Olive Oil
• 1 cup Plus 1 Tablespoon Warm Water
• 1 stick Honey Butter, Divided
• 2 cups Shredded Swiss Cheese
• 1 cup Crumbled Bacon
• 2 cups Diced Tomatoes
• ½ teaspoons Olive Oil
• ¼ cups Fresh Shredded Basil Leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (218°C) and set out two baking sheets.

2. Melt about half of the honey butter. Put the self-rising flour in a bowl, add the 1 tablespoon olive oil and the warm water, and mix into a soft dough.

3. Knead the dough on a floured surface for 2 to 3 minutes, then cover and rest it for 10 minutes.

4. Divide the dough into 4 equal pieces and roll each into a thin round about 8 inches (20 cm) across. Place on the baking sheets.

5. Brush the rounds with the melted honey butter. Top with the drained diced tomatoes, shredded Swiss cheese and crumbled cooked bacon.

6. Bake for 12 to 15 minutes, until the crust is golden and the cheese has melted.

7. Meanwhile, melt the remaining honey butter and stir in the ½ teaspoon olive oil.

8. Brush the hot flatbreads with the honey butter mixture, scatter the shredded basil over the top, and serve warm.