Flatbread Caprese

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

Patricia Heaton4 appetizer servings or 2 main-course servingsSource

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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

Method

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.