Caprizza Flatbread

Recipes

Feb 7

What do you do when you have a tub of bocconcini cheese that needs to be used? Besides, making caprese skewers, you can whip up a Caprese Flatbread Pizza!

Serves: 2-4, Prep time: 15 mins, Cook time: 20 mins Total time: 35 mins

Ingredients

Flatbread Pizza Dough

1 tsp yeast

1 tsp sugar

3/4 c warm water

2 c flour

1 tbsp olive oil, plus 1 tsp for brushing dough

1 tsp salt

1 tsp garlic powder

1 tsp oregeno

Caprese Toppings

1 tsp minced garlic

200g tub of bocconcini cheese balls, thinly sliced

2-3 roma tomatoes, thinly sliced

1/4 red onion, thinly sliced

handful of fresh basil leaves

balsamic reduction

Directions

Flatbread Pizza Dough

Whisk yeast, sugar, and warm water in a large bowl. Let sit for 5 minutes until bubbly.

Add flour, olive oil, salt, garlic powder, and oregano. If using a mixer, beat on low speed. Or mix by hand or use a wooden spoon. The dough will be thick and shaggy. Transfer to a lightly floured surface and knead for 2 minutes. Dust your hands in flour to prevent sticking. Add 1-2 tablespoons of flour if needed.

Place the dough in a greased bowl and cover with plastic wrap or a damp towel. Let it sit for 45 minutes at room temperature. Dough will rise slightly. Use immediately to make pizza or let it sit in the fridge for up to 2 days.

Preheat oven to 475.

Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. We shaped ours into a circle, but it can also be oval or rectangular. Just make sure it is quite thin. Repeat with the second piece of dough. Line baking sheets with parchment paper and sprinkle with corn meal to help prevent sticking. Carefully transfer both pieces of dough baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)

Prick a few holes all around the surface of the flatbreads with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil and top with minced garlic.

Next we parbake the flatbreads for 5 minutes. After 5 minutes, take the pizza flatbreads outof the oven and top with sliced tomatoes, sliced bocconcini cheese, and if desired, red onion.

Bake for 12-15 more minutes. or until toppings are done and crust is golden brown.

Lastly add the chopped fresh basil leaves and drizzle with balsamic reduction, to taste. Slice and serve warm.

Cover and store leftovers in the refrigerator for up to 1 week.