Mozzarella & Tomato-Basil Caprese Flatbread

Lifestyle

CapreseFlatBread_490ResizedSo last night I was in the mood for pizza, so as I was looking for some recipes online I came across this mozzarella and tomato-basil caprese flatbread. I LOVE caprese sandwiches and used to get them all the time from this one restaurant near my college when I was in school. So when I saw this recipe I knew I had to try it. It’s a relatively simple recipe even though it has the person making the dough and pesto fresh as well. Since I was in a bit of a hurry last night and it was getting close to dinner time, I ended up buying pesto sauce and some already made flatbread and then just cut up the mozzarella and tomatoes and added some basil. It still tasted super delicious but I definitely want to try to make everything next time to see how that would taste as well! Click MORE to view the recipe. 


 

Makes 1 Serving

  • 1/12 recipe (1 serving) Basic Flatbread Dough (see below)
  • 1 Tbsp. Herb Pesto (see below)
  • 4 thin slices Roma tomato (about half of an average-sized Roma tomato)
  • 2 Tbsp. thinly sliced mozzarella cheese
  • 3 fresh basil leaves, thinly sliced

PREHEAT the oven to 400°F.

PLACE one flatbread dough round on a work surface. Spoon the pesto sauce over the dough, spreading to coat evenly, and layer with the remaining ingredients. Place the flatbread on a baking sheet and bake until the dough is crisp and the cheese is melted, about 10 minutes.

TRANSFER the flatbread to a cutting board, cut into four wedges, and serve immediately.

CALORIES: 250; TOTAL FAT: 10 G; CARBOHYDRATE: 32 G; DIETARY FIBER 4 G; PROTEIN 8 G

BASIC FLATBREAD DOUGH

Makes 12 Servings

  • 1 c. warm water, not above 110°F
  • 1 Tbsp. active dry yeast
  • 1/4 c. extra-virgin olive oil, plus 1 tsp. to grease the bowl
  • 1/4 c. honey or agave syrup
  • 2 c. whole-wheat flour
  • 1 1/2 c. semolina flour
  • 1 tsp. kosher salt

COMBINE the water, yeast, 1/4 cup of the oil, and the honey in the bowl of an electric mixer fitted with a dough hook, and let the mixture sit until foamy, 5 to 10 minutes.

STIR together the flour, semolina, and salt in a medium bowl.

WITH the machine on low speed, slowly add the flour mixture one-half cup at a time to the yeast mixture. After all the dry ingredients have been added, continue to mix the dough on low speed for 5 minutes.

LIGHTLY oil a large bowl with 1 tsp. oil and place the dough inside. Cover the dough with plastic wrap, and let sit until almost double in size, about 1 hour.

TURN out the dough onto a lightly floured work surface, and divide into 12 equal portions. One at a time, roll out each portion to 1/4″ in thickness.

USE as directed in the recipe.

HERB PESTO

Makes 1 Cup; Serving Size: 1 tsp.

  • 1 c. fresh basil, packed
  • 2 Tbsp. fresh oregano
  • 1 Tbsp. Roasted Garlic (page 22)
  • 2 Tbsp. pumpkin seeds (pepitas), roasted
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 c. thickened vegetable stock
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper

PLACE all ingredients into a food processor or blender. Puree until smooth.

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