The topping for this flatbread is a version of the famous Italian Caprese salad with sliced tomatoes, bocconcini and fresh basil.  Use on your favourite flatbread or pizza crust.

Ingredients

1 cup (250 mL) coarsely chopped fresh basil

2 cloves Ontario Garlic, minced

¼ cup (50 mL) olive oil

Salt and freshly ground black pepper

1 whole wheat or regular 12-inch (30 cm) pizza crust

¾ cup (175 mL) part-skim Ontario Mozzarella Cheese

3 Ontario Greenhouse Tomatoes, sliced

4 light or regular bocconcini balls (100 g), sliced

Preparation

Preheat oven to 400°F (200°C).

In food processor, combine basil, garlic, salt and pepper.  Pulse until chopped.  With machine running, slowly pour in oil and process until blended.

Place crust on pizza pan.  Spread ½ basil mixture evenly over crust.  Sprinkle with mozzarella cheese.  Arrange tomato and bocconcini slices overlapping over mozzarella.

Bake for 7 to 10 minutes or until cheese starts to melt.  Turn on broiler and continue baking until golden, about 5 minutes.

Remove from oven and drizzle with remaining basil mixture and black pepper.  Serve warm cut in wedges.

Makes 8 slices

Nutrients per serving (1 slice): 228 calories, 12 g total fat, 495 mg sodium, 22 g carbohydrates, 1 g fibre, 10 g protein.