Name: Flatbread Caprese
Yield: 4 appetizer servings or 2 main-course servings
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

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Photo by Ed Anderson

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!

Recipe information

Yield
4 appetizer servings or 2 main-course servings

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
Step 4
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.
Step 5
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.
Step 6
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

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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.

TagsFlatbread Bread Italian European Mozzarella Cheese Dairy Grape Tomato Tomato Vegetable Basil Herbs & Spices Main Starter Dinner Nut Free Vegetarian Baking Cookbooks Harper Collins

Recipe notes

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