Caprese Flatbread made with tomatoes, fresh basil and Mozzarella is perfect when served as an appetizer, for lunch or dinner.
One of my family’s favorite places to dine out is Olive Garden. Mainly because there aren’t many other mid-size, sit down restaurant choices around where we live, especially when it’s usually a last minute decision.
We love to try out new appetizers and this one for Caprese Flatbread is not only one of our favorites. However, it has since been removed from their menu selection, but I’m glad I can now make it at home. When I decided to recreate this recipe at home, my kids couldn’t wait!
How do you make Caprese Flatbread?
For this recipe you’ll need refrigerated pizza crust dough, plum tomatoes, garlic, fresh basil, mayonnaise, garlic powder, shredded Mozzarella cheese, grated Pecorino Romano cheese and EVOO.
Preheat oven to 350 degrees F. Drizzle some olive oil on an 11″x17″ baking sheet and flatten the pizza dough, making sure it reaches the edges. I like to use this dough roller.
Drizzle a little more oil on top and brush it over the dough; then place in the oven and bake for 10 minutes. While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well and set aside.
Remove the dough from the oven and allow to cool slightly. Next, preheat the oven to 450 degrees F. In a separate bowl, combine the mayonnaise and garlic powder; then spread it evenly over the dough, leaving a 1/2-inch border around the crust. Spread the mozzarella cheese evenly on top, drain any liquid from the tomato mixture and spread evenly over the bread.
Sprinkle the Pecorino Romano cheese and the remaining 1/4 cup of basil on top, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly and cut into desired serving squares. To serve this Caprese Flatbread as an appetizer, you can get 15 squares and as an entree you can get 9 squares. ~Enjoy!
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Caprese Flatbread
Ingredients
- 1- (11-ounce) container refrigerated pizza crust dough
- 8 plum tomatoes, small dice
- 4 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 3/4 cup mayonnaise
- 1 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 1/4 cup grated pecorino romano cheese
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F. Drizzle some olive oil on an 11"x17" baking sheet and flatten the pizza dough, making sure it reaches the edges.
- Drizzle a little more oil on top and brush it over the dough; then place in the oven and bake for 10 minutes.
- While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well and set aside.
- Remove the dough from the oven and allow to cool slightly. Next, preheat the oven to 450 degrees F.
- In a separate bowl, combine the mayonnaise and garlic powder; then spread it evenly over the dough, leaving a 1/2-inch border around the crust. Spread the mozzarella cheese evenly on top, drain any liquid from the tomato mixture and spread evenly over the bread.
- Sprinkle the Pecorino Romano cheese and the remaining 1/4 cup of basil on top, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly and cut into desired serving squares.
Notes
Nutrition
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I’ve actually never been to Olive Garden but this does look seriously delicious!!
I could probably eat the whole thing myself–it looks delicious, Carrie!
My kids love it! Thanks for stopping by Anita and Kirsten.
We definitely have to make this! It is exactly what I was searching for. Thank you for sharing. My son is going to love this.
It’s one of our favorites Charles. Perfect for Pizza or game night!