Caprese Flatbread (Olive Garden Copycat

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh
  • 4 Garlic cloves
  • 1 tsp Garlic powder
  • 8 Plum tomatoes, small

• Condiments

  • 3/4 cup Mayonnaise

• Baking & Spices

  • 1 11-ounce Container Pizza crust dough, refrigerated

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 cup Mozzarella, part skim
  • 1/4 cup Pecorino romano cheese, grated

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees.
• Drizzle some olive oil on a baking sheet (mine was 11x17) and flatten the pizza dough, making sure it reaches the edges. Drizzle a little more oil on top and brush it over the dough and bake for 10 minutes. Remove the dough from the oven and allow to cool. Then preheat the oven to 450 degrees.
• While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well.
• In a separate bowl, combine the mayonnaise and garlic powder, then spread it evenly over the cooled dough, leaving a 1/2 border around the crust; then spread the mozzarella cheese evenly on top.
• Drain tomato mixture and spread evenly over the bread, then 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. Cut into thirds lengthwise, then into fifths giving you fifteen squares.

Nutrition