Flatbread Caprese
- Preparing Time: -
- Total Time: -
- Served Person: 4 appetizer servings or 2 main-course servings
- 1/4 teaspoon sugar
- extra virgin olive oil
- 1/2 teaspoon active dry yeast
- handful of fresh basil leaves
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon sea salt, plus more as needed
- 1 cup warm water (105â°f to 110â°f)
- 4 ounces fresh mozzarella, cut into 1/2-inch cubes
- 1/2 pint grape tomatoes, sliced into 1/4-inch-thick rounds
- Carbohydrate 51 g(17%)
- Cholesterol 22 mg(7%)
- Fat 10 g(15%)
- Fiber 2 g(10%)
- Protein 13 g(27%)
- Saturated Fat 4 g(21%)
- Sodium 466 mg(19%)
- Calories 348
Preparation 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. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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. From Patricia Heaton's Food for Family and Friends © 2018 by Patricia Heaton. Reprinted with permission from William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
