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Crazy for Caprese Flatbreads

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Yes, I am! Insalata Caprese (salad from the Isle of Capri), made with the ripest tomatoes, the freshest mozzarella, the brightest green basil leaves, and some good extra-virgin olive oil, is my favorite summer salad. When entertaining a crowd, I find it easier to pile the ingredients on pre-baked flatbreads and then cut them into serving pieces. If you don't have time to make the pesto, you can certainly use pre-made sauce."

List of Ingredients

â—¦ 3 cups (about 1 ¼ ounces) lightly packed fresh basil leaves
â—¦ 2 cloves garlic, peeled
â—¦ â…“ cup (1 ½ ounces) grated Parmigiano-Reggiano
â—¦ ½ teaspoon plus ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon kosher salt
â—¦ ¼ cup extra-virgin olive oil
â—¦ 3 Flatout Pizza Crusts, Artisan Thin Crust Flatbreads
â—¦ 1 ½ cups (6 ounces) shredded mozzarella
â—¦ 2 ripe tomatoes, thinly sliced


Recipe

Heat the oven to 400° F. Line a sheet pan with aluminum foil.

To make the pesto, put the basil, garlic, Parmigiano-Reggiano, the ½ teaspoon pepper, and the salt into a food processor and pulse until roughly chopped, 6 to 8 times. While the machine is running, slowly add the olive oil in a steady stream until a thick paste forms.

Arrange the flatbreads on the prepared sheet pan. Bake until lightly crisp, 4 to 5 minutes. Remove the flatbreads from the oven and evenly spread the pesto over them. Sprinkle ½ cup mozzarella over each flatbread and evenly distribute the tomato slices on top of the flatbreads. Sprinkle each with the remaining ¼ teaspoon of pepper. Bake until the tomatoes are soft and the cheese is melted, about 15 minutes. Let cool for 2 minutes before slicing and serving.

Makes 6 servings