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.
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
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.HIDE FULL ARTICLE