Sunday, February 12, 2017

Caprese Flatbread (NEW RECIPE)

Apparently, converting salads to pizzas is my go-to lately.  If you enjoy a Caprese Salad, then you will also like the version I made on a flatbread.

Before we get started with the recipe, I want to provide a quick pronunciation guideline for this style of salad.  It is ca-pray-zeh.  I've heard people say it like it has two ee's (Capreese).  If you have ever ordered it that way in a restaurant, no worries.  Now you know.

The salad version consists of tomatoes, mozzarella, basil, salt, and olive oil.  The first three ingredients are traditionally sliced and layered while finishing with the last two ingredients.

My flatbread version is not much different. I modified it slightly by adding drizzled Balsamic Vinegar on my layers before baking.

Here is a step by step instruction on the recipe:

1. Prepare the flatbread.  Depending upon what you purchase, you may need to thaw it or let it rise.
2. Slice two Roma tomatoes.  Add the slices on the doughy flatbread.
3. Slice Mozzarella and layer on the flatbread.  I did mine in between each tomato, but the style is up to you.
4. Thinly slice Basil.  I used about seven leaves and placed them on top of the mozzarella slices.
5. Add a touch of salt and pepper.  Chef's call on how much.
6. Drizzle Olive Oil and Balsamic Vinegar across the toppings and flatbread.
7. Bake according to flatbread package instructions. (Mine was 10-12 minutes at 450 degrees)

I hope you enjoy it!  Let me know if you do.

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