Olive Garden Caprese Flatbread
8 Roma or plum tomatoes, diced
3 garlic cloves, chopped
1/4 tsp black pepper
1/2 tsp salt
10 medium fresh basil leaves, stemmed and chopped
7 Tbsp EVOO, divided
11 0z container of refrig thin crust pizza dough
1 garlic clove
1/2 tsp garlic powder
2 cups shredded mozzerella cheese
1/4 cup grated Parm cheese
- 8 Roma or plum tomatoes, diced
- 3 garlic cloves, chopped
- 1/4 tsp black pepper
- 1/2 tsp salt
- 10 medium fresh basil leaves, stemmed and chopped
- 7 Tbsp EVOO, divided
- 11 0z container of refrig thin crust pizza dough
- 1 garlic clove
- 3/4 mayo
- 1/2 tsp garlic powder
- 2 cups shredded mozzerella cheese
- 1/4 cup grated Parm cheese
Preparation time 15mins
Cooking time 35mins
Preheat oven to 350.
Dice tomatoes into small pieces. Transfer to a mixing bowl. Add chopped garlic, salt, pepper, 1/2 of chopped basil (about 1/4 cup) and 4 tsp of EVOO. Set aside and allow the mixture to marinate for 10 minutes.
Flatten pizza dough into rectangle pan as indicated on package, reaching to the edges of the pan. Drizzle dough with EVOO and brush it over the surface. Bake dough in oven at 350 for 10 minutes on center rack. Remove from oven and allow to cool slightly, about 2 minutes.
Cut garlic clove in half and run, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor. Allow bread to cool completely, about 10 more mins.
Combine mayo and garlic powder in the mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzerella to evenly cover surface.
Drain the Caprese mixture and spread the bread mixture evenly over the bread. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
Garnish with remianing chopped basil.
Serve immediately and enjoy!