Tomato Salad Flatbread: Harold and Maude

Hello and welcome to Pizza and a Movie on Djalali Cooks. I have some news to share; I am taking on a larger role at Style at a Certain Age. This means that today’s Pizza and a Movie will be the last regular post on Djalali Cooks.

Foremost, I want to say thank you so much to all of you for your support and interest. We have created quite a community here – sharing ideas, stories and memories. I am not going far; starting April 30, Kelly’s Kitchen on Style at a Certain Age will feature a fresh new recipe every Sunday evening. And you can catch new recipes with me and Beth on Fridays with Oscar. Remember, Djalali Cooks will still be here, so you will always be able to return for recipes – and I will be here too, if you have questions or just want to reach out. With that, let’s get to the recipe!

Tomato Salad

Start by preheating your oven with a pizza stone or steel to 425 degrees F. We are going to make the tomato salad first. Quarter a pint or so of cherry or grape tomatoes. Toss the quartered tomatoes with 1 thinly sliced shallot and balsamic vinaigrette. For the balsamic vinaigrette: in a small jar, add 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 2 teaspoons of Dijon mustard, a pinch of kosher salt and black pepper. Shake to emulsify. Toss the tomato salad with the vinaigrette and set aside.

Flatbread Crust

On a lightly floured pizza peel, spin, stretch or roll your dough to about 12-inches round. Drizzle olive oil over the dough and use a brush to evenly spread the olive oil.

Bake the dough for about 8-10 minutes. Check the dough as it bakes for large bubbles. If large bubbles form, use a sharp knife or kitchen shears to pop the bubbles.

While the pizza is baking, add 1/4-1/2 cup of torn basil leaves to the tomato salad. Toss to mix them in.

When the dough is golden, pull it from the oven. Use the pastry brush to spread any pooled olive oil.

Top the golden flatbread with half a package of Boursin cheese spread. I have the garlic and herb flavor. Crumble the Boursin over the flat bread.

Then use a slotted spoon to spoon the tomato salad over the flatbread. If you want to, use a regular spoon to drizzle some of the remaining balsamic vinaigrette over the top. Then top the Tomato Salad Flatbread with the remaining Boursin cheese, crumbling it as you scatter it around the the top.

Tomato Salad Flatbread

And that’s it! This is a wonderful flatbread/pizza recipe. It’s fresh and super flavorful; light and satisfying.

The crust is soft, chewy, flaky and crisp – in all the right places!

Well, we have our Tomato Salad Flatbread ready to go, so let’s get to the movie.

Movie Night: Harold and Maude

I suppose I saved the best for last because today’s movie is my most favorite movie of all time. Harold and Maude is a black comedy by Hal Ashby, from 1971. Based on a screenplay, eventually published as a novel by Colin Higgins in 1971, Harold and Maude follows Harold (played by Bud Cort), a 20-something man who has a preoccupation with death. Between staging elaborate suicides to get a rise out of his mother, Harold attends funerals, at which he meets Maude (played by the incomparable Ruth Gordon). Maude is a 79 year old Holocaust survivor who also enjoys attending funerals, though her motivation is somewhat different than Harold’s.

As their friendship blossoms into something more, Maude teaches Harold about finding joy in every moment of life. Cat Stevens composed the soundtrack for the film, which is the most excellent soundtrack of any movie ever. Filmed in and around San Francisco, this is my comfort movie. I am never not in the mood to watch Harold and Maude. The music, the message, the comedic moments create one of the most uplifting films I have ever seen. If you’ve never seen it, you must stop everything and do it now. If it’s been years since you’ve seen it, it’s time to rewatch this classic.

Harold and Maude is available to stream with a subscription on YouTube, Paramount+, Roku and Amazon; available to rent on Google Play, Apple TV and Vudu.

Thank you for joining me today for Pizza and a Movie. And the biggest thank you imaginable for your support of me and Djalali Cooks. Y’all have meant the world to me! Please come over to Style at a Certain Age to visit with me and catch up on the new recipes featured on Kelly’s Kitchen (starting April 30) and Fridays with Oscar. Take care and be well, xo Kelly

Print Recipe

Tomato Salad Flatbread

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 15 Minutes – Cooking Time: 10 Minutes – Total Time: 25 Minutes

Fresh and bright, Tomato Salad Flatbread features fresh basil, tomatoes and shallots dressed with Balsamic vinaigrette, topped with Boursin.

Ingredients

• Balsamic Vinaigrette
• 1 -1.5 tbsp. Balsamic Vinegar
• 1 tbsp. Olive Oil
• 2 tsp. Dijon Mustard
• Pinch of Kosher Salt and Black Pepper
• Tomato Salad
• 1 pint Cherry or Grape Tomatoes, quartered
• 1 small Shallot, sliced thinly
• 1/4-1/2 cup Torn Fresh Basil Leaves
• Balsamic Vinaigrette
• Tomato Salad Flatbread
• 1 Prepared Pizza Dough
• Olive Oil
• Boursin Cheese

Instructions

1

Start by preheating your oven with a pizza stone or steel to 425 degrees F.

Balsamic Vinaigrette

2

Combine vinegar, oil, Dijon, kosher salt and black pepper in a small jar. Fix the lid and shake to emulsify.

Tomato Salad

3

Toss the quartered tomatoes with 1 thinly sliced shallot and balsamic vinaigrette. Set aside.

Tomato Salad Flatbread

4

On a lightly floured pizza peel, spin, stretch or roll your dough to about 12-inches round. Drizzle olive oil over the dough and use a brush to evenly spread the olive oil. Bake the dough for about 8-10 minutes. Check the dough as it bakes for large bubbles. If large bubbles form, use a sharp knife or kitchen shears to pop the bubbles.

5

While the pizza is baking, add 1/4-1/2 cup of torn basil leaves to the tomato salad. Toss to mix them in.

6

When the dough is golden, pull it from the oven. Use the pastry brush to spread any pooled olive oil.

7

Top the golden flatbread with half a package of Boursin cheese spread. I have the garlic and herb flavor. Crumble the Boursin over the flat bread.

8

Then use a slotted spoon to spoon the tomato salad over the flatbread. If you want to, use a regular spoon to drizzle some of the remaining balsamic vinaigrette over the top. Then top the Tomato Salad Flatbread with the remaining Boursin cheese, crumbling it as you scatter it around the the top.

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