Olive Garden Caprese Flatbread Recipes

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FLATBREAD CAPRESE



Flatbread Caprese image

I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt at a homemade flatbread . . . it turned out surprisingly well!

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Flat Bread     Tomato     Summer     Appetizer     Dinner     Mozzarella     Vegetarian     Basil

Yield 4 appetizer servings or 2 main-course servings

Number Of Ingredients 9

2 cups all-purpose flour, plus more for kneading
1/2 teaspoon active dry yeast
1 teaspoon sea salt, plus more as needed
1/4 teaspoon sugar
1 cup warm water (105°F to 110°F)
Extra virgin olive oil
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/2 pint grape tomatoes, sliced into 1/4-inch-thick rounds
Handful of fresh basil leaves

Steps:

  • Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
  • Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
  • Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
  • Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
  • Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
  • Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

OLIVE GARDEN CAPRESE FLATBREAD



Olive Garden Caprese Flatbread image

Olive Garden's new flatbread appetizer was inspired by the chef's recent trip to the Italian region of Emilia-Romagna. The Caprese Flatbread features mozzarella cheese, tomatoes and basil on a flatbread crust with a savory garlic aioli. A cooking demo from the experts at Olive Garden is available at www.olivegardennewfavorites.com. This recipe is the "at-home" version - you can also enjoy the new flatbread at your local Olive Garden restaurant.

Provided by angela.rambo

Categories     Savory Pies

Time 47m

Yield 1 flatbread, 6 serving(s)

Number Of Ingredients 12

8 roma tomatoes or 8 plum tomatoes, diced
3 garlic cloves, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
10 medium fresh basil leaves, stemmed and chopped (about 1/2 cup)
7 tablespoons extra virgin olive oil, divided
11 ounces of refrigerated thin crust pizza dough
1 garlic clove
3/4 cup mayonnaise
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350ºf.
  • Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
  • Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
  • Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
  • Increase oven temperature to 450ºf.
  • Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
  • Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
  • Garnish with remaining chopped basil. Serve immediately and enjoy!

Nutrition Facts : Calories 402.9, Fat 35.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 705.4, Carbohydrate 12.2, Fiber 1.1, Sugar 4.5, Protein 11.1

OLIVE CAPRESE SALAD



Olive Caprese Salad image

When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

1 cup plus 2 tablespoons red wine vinegar, divided
1/2 cup sugar
1 whole star anise
3/4 cup thinly sliced red onion (about 1/2 medium)
2 pounds medium heirloom tomatoes, cut into wedges
2 cups heirloom cherry tomatoes, halved
1 cup pitted green olives, halved
8 ounces fresh mozzarella cheese, sliced and halved
1 tablespoon each minced fresh basil, tarragon, mint and cilantro
1 serrano pepper, thinly sliced
1/4 cup olive oil
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt, optional

Steps:

  • In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes., In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture., In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

Nutrition Facts :

OLIVE GARDEN BRUSCHETTA CAPRESE



Olive Garden Bruschetta Caprese image

Make and share this Olive Garden Bruschetta Caprese recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 8

2 (6 inch) Boboli pizza crusts
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons parmesan cheese, grated
1 1/2 cups Italian plum tomatoes, seeded and diced
1 tablespoon fresh basil, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon salt

Steps:

  • Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
  • Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
  • Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
  • Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.

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