Tomato Cracker Pitta

For the dough:

425 flour
55 g cornmeal
10 g fresh rosemary
7 g salt
2 g ground black pepper
2 g malt syrup or 4 g honey
5 g dry yeast
50 ml + 250 ml warm water
60 ml olive oil

Dissolve the yeast in first quantity of water. Sift the flour in a bowl of a mixer. Add the other ingredients without the water. Stir to mix well. Add the yeast, the last quantity of water and the olive oil. Mix at low speed until the dough is formed. Knead for about 8 minutes and cover to ferment for one hour.

For the topping:

300 g cherry tomatoes + whole brandy wine tomatoes if desired
1-2 (100 g) shallots (2 shallot fans for each pitta)
red pepper thinly cut rings
fresh basil
15 ml olive oil

Slice the shallots lengthwise, keeping the root end. Cut each half-mooned shape of the shallots again lengthwise very thinly but do not cut through the root end. Press firmly the uncut root end and spread the thin slices in a fan shape. Cut the cherry tomatoes in halves. If brandy wine tomatoes are used, slice them thinly. Slice the red pepper. In a small bowl, mix the olive oil and basil leaves. 

Tailoring:

Divide the dough in halves. Roll each one very thinly and evenly. Place on a sheet pan. Arrange the vegetables on top of each cracker sheet. Bake at 220C without proofing. Drizzle with basil-olive oil on top, while hot from the oven.