Heirloom Tomato Caprese Flatbread

By stancec44

Would have to order Cinque e' Cinque stuff or find some sort of gluten free recipe for flatbread on line.

Ingredients

• 1 package Lucini® Savory Rosemary Cinque e' Cinque
• 3 tbsp Extra Virgin Olive Oil®, more for drizzling
• 3 cups water
• 2 tsp Kosher salt
• 3 large heirloom tomatoes
• 16 oz fresh mozzarella
• Fresh basil leaves
• Fresh cracked black pepper

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat your oven to 500 degrees Fahrenheit. Insert two 14 inch pizza pans in the oven, if both do not fit this can be done one a time.

Combine Cinque e' Cinque dry mix with water, extra virgin olive oil and salt. Whisk until frothy and all visible clumps are gone. Remove hot pan from oven and coat with non-stick cooking spray. Pour half of the batter on the pan and return to oven. Cook for 20 minutes or until crust is golden brown and firm. Remove from oven and set aside to cool. Repeat with second batch if necessary.

Reheat oven to 500 degrees. Slice the heirloom tomatoes and fresh mozzarella in to quarter-inch slices. Drizzle a little olive oil on the top of the cooled crust, layer the tomatoes on the cooled crusts and then top with slices of cheese. Return to oven for 8 minutes, or until cheese is melted. Add the fresh basil and return to oven for 2 minutes.

Sprinkle with cracked black pepper and finish with a drizzle of extra virgin olive oil. Serve immediately.