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
◦ 3 cups (about 1 � ounces) lightly packed fresh basil leaves
◦ 2 cloves garlic, peeled
◦ ⅓ cup (1 � ounces) grated Parmigiano-Reggiano
◦ � teaspoon plus � teaspoon freshly ground black pepper
◦ � teaspoon kosher salt
◦ � cup extra-virgin olive oil
◦ 3 Flatout Pizza Crusts, Artisan Thin Crust Flatbreads
◦ 1 � cups (6 ounces) shredded mozzarella
◦ 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 � 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 � cup mozzarella over each flatbread and evenly distribute the tomato slices on top of the flatbreads. Sprinkle each with the remaining � 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
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