Caprese Flatbread Food

FLATBREAD CAPRESE

Flatbread Caprese image

I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt at a homemade flatbread . . . it turned out surprisingly well!

Provided by Patricia Heaton

Categories HarperCollins HarperCollins Flat Bread Tomato Summer Appetizer Dinner Mozzarella Vegetarian Basil

Yield 4 appetizer servings or 2 main-course servings

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour, plus more for kneading
1/2 teaspoon active dry yeast
1 teaspoon sea salt, plus more as needed
1/4 teaspoon sugar
1 cup warm water (105°F to 110°F)
Extra virgin olive oil
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/2 pint grape tomatoes, sliced into 1/4-inch-thick rounds
Handful of fresh basil leaves

Steps:

Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

OLIVE GARDEN CAPRESE FLATBREAD

Olive Garden Caprese Flatbread image

Olive Garden's new flatbread appetizer was inspired by the chef's recent trip to the Italian region of Emilia-Romagna. The Caprese Flatbread features mozzarella cheese, tomatoes and basil on a flatbread crust with a savory garlic aioli. A cooking demo from the experts at Olive Garden is available at www.olivegardennewfavorites.com. This recipe is the "at-home" version - you can also enjoy the new flatbread at your local Olive Garden restaurant.

Provided by angela.rambo

Categories Savory Pies

Time 47m

Yield 1 flatbread, 6 serving(s)

Number Of Ingredients 12

Ingredients

8 roma tomatoes or 8 plum tomatoes, diced
3 garlic cloves, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
10 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
7 tablespoons extra virgin olive oil, divided
11 ounces of refrigerated thin crust pizza dough
1 garlic clove
3/4 cup mayonnaise
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 350ºf.
Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
Increase oven temperature to 450ºf.
Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
Garnish with remaining chopped basil. Serve immediately and enjoy!

Nutrition Facts : Calories 402.9, Fat 35.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 705.4, Carbohydrate 12.2, Fiber 1.1, Sugar 4.5, Protein 11.1

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