Italian Caprese Flatbread Food

CAPRESE FLATBREAD WITH BALSAMIC REDUCTION

Steps:

• Preheat oven to 400º. Place grape tomatoes on a baking sheet and top with olive oil and salt.
• Place in oven and roast tomatoes for 20 minutes.
• Reduce oven temperature to 350º.
• Place flatbreads on a baking sheet. Top each flatbread with olive oil and 1/2 teaspoon of minced garlic and spread evenly.
• Top each flatbread with 4 oz. of freshly sliced mozzarella.
• Evenly distribute the roasted grape tomatoes on top of each flatbread.
• Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
• Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil}
• Lastly, drizzle a Balsamic Reduction over the top! {here's my easy Balsamic Reduction recipe}

OLIVE GARDEN CAPRESE FLATBREAD

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!

CAPRESE FLATBREAD

Steps:

• Preheat oven to 350 degrees F. Drizzle some olive oil on an 11"x17" baking sheet and flatten the pizza dough, making sure it reaches the edges.
• Drizzle a little more oil on top and brush it over the dough; then place in the oven and bake for 10 minutes.
• While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well and set aside.
• Remove the dough from the oven and allow to cool slightly. Next, preheat the oven to 450 degrees F.
• In a separate bowl, combine the mayonnaise and garlic powder; then spread it evenly over the dough, leaving a 1/2-inch border around the crust. Spread the mozzarella cheese evenly on top, drain any liquid from the tomato mixture and spread evenly over the bread.
• Sprinkle the Pecorino Romano cheese and the remaining 1/4 cup of basil on top, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly and cut into desired serving squares.

FLATBREAD CAPRESE

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.