PAN-COOKED CAPRESE FLATBREAD, easy and quick recipe for lunch or dinner, also great as an appetizer, a tasty idea to make in a short time.
Simple and delicious, this caprese flatbread is made with a simple dough of flour, water, and oil, layered and filled with cherry tomatoes, mozzarella, and oregano like the typical Neapolitan caprese.
The recipe for the caprese flatbread is quick and very good, the perfect main dish for dinner that the family loves, knead by hand or with a mixer, roll out, fill, and cook in a pan or bake in the oven.
It’s also great if you add tuna and zucchini, with speck and arugula, or with zucchini and speck, and of course, you can also bake them if you prefer.
Join me in the kitchen today for pan-cooked caprese flatbread!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup water
- 3 1/3 tbsp extra virgin olive oil
- 3 1/2 oz cherry tomatoes
- 7 oz mozzarella
- 1 tbsp dried oregano
Steps
Prepare the base dough by placing the flour in a bowl, adding the water and oil, and kneading quickly. You can use a mixer if you prefer.
Take the dough and divide it into two parts, roll them out, then place one half in an oiled pan.
Chop the tomatoes into pieces and fill the dough, then add sliced mozzarella and cover with the other dough.
Tuck the edges underneath and cook for about 15 minutes in total, flipping the savory pie several times.
Bon appétit
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The perfect dish to take to the beach, it can be filled with whatever you have in the fridge, ham, mortadella, vegetables like zucchini, spinach, peppers, or eggplant, or a mix of summer or winter vegetables depending on the season.
