Caprese Flat bread

Makes 12

Brenna

Delicious Italian appetizer. Best when made with fresh garden tomatoes.

ingredients

8 Roma or plum tomatoes, diced
1 1/2 tsp. minced garlic
3/4-1 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2-3 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about 1/2 cup), or basil pesto
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oz container of refrigerated thin crust pizza dough

1
Preheat oven to 350°F.
2
Dice tomatoes into small pieces. Transfer to a mixing bowl.
3
Add garlic, salt, pepper, 1/2 of chopped basil (or 1 TBSP basil pesto), and 4 Tbsp olive oil.
4
Set aside and allow mixture to marinate for 10 minutes.
5
Flatten pizza dough into rectangle pan as indicated on package, reaching to pan edges.
6
Drizzle dough with olive oil and brush it over dough.
7
Bake dough at 350°F for 10 minutes on center rack. Remove crust from pan and place on center rack of the oven until bottom is crispy.
8
Remove from oven and allow to cool completely, about 10 minutes.
9
Increase oven temperature to 450°F.
10
Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.
11
*** If using basil pesto instead of fresh basil, spread a thin, even layer of pesto on top of the mayonnaise mixture.
12
Top with shredded mozzarella to evenly cover surface.
13
Drain tomato mixture and spread evenly over the bread.
14
Sprinkle with grated Parmesan cheese.
15
Return flat bread to oven for 5-7 more minutes or until golden, crisp and bubbly.
16
Garnish with remaining chopped basil and serve.