Miraval Caprese Flatbread
This beautiful and robust recipe is from Miraval’s Mindful Eating Cookbook. Serve it for lunch, brunch, or cut up as appetizers with light mocktails. When using tomatoes in any season other than summer, we use Roma tomatoes from the grocer, but during the summer months, our favorite tomato for this is heirloom “currant” tomatoes (as pictured on the vine) which are quite tiny and can be scattered, whole. They are not overly wet, but burst into tiny, sweet nuggets of incredible flavor.
You can streamline this recipe by skipping the fresh dough and instead splitting open pita bread rounds at the seam, separating each into an entire round of 1 layer. These bake up very crisp. We’ve also used 1 sheet of lavash, which also gets very crisp.
- 1 cup warm water, not above 110°F
- 1 tablespoon active dry yeast
- 1/4 cup extra-virgin olive oil, plus 1 teaspoon to grease the bowl
- 1/4 cup honey or agave syrup
- 2 cup whole-wheat flour
- 1- 1/2 cups semolina flour
- 1 teaspoon kosher salt
- 1 cup fresh basil, packed
- 2 tablespoons fresh oregano
- 1 tablespoon Roasted Garlic
- 2 tablespoons pumpkin seeds (pepitas), roasted
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thickened vegetable stock
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Roma tomatoes, thinly sliced, or sliced cherry tomatoes
- Fresh mozzarella cheese, thinly sliced or "pulled" into strands
- Basil leaves, thinly sliced
- Combine the water, yeast, 1/4 cup of the oil, and the honey in the bowl of an electric mixer fitted with a dough hook, and let the mixture sit until foamy, 5 to 10 minutes.
- Stir together the flour, semolina, and salt in a medium bowl.
- With the machine on low speed, slowly add the flour mixture one-half cup at a time to the yeast mixture. After all the dry ingredients have been added, continue to mix the dough on low speed for 5 minutes.
- Lightly oil a large bowl with 1 tsp. oil and place the dough inside. Cover the dough with plastic wrap, and let sit until almost double in size, about 1 hour.
- Turn out the dough onto a lightly floured work surface, and divide into 12 equal portions. One at a time, roll out each portion to 1/4" in thickness and proceed with making pesto.
- Place all ingredients into a food processor or blender.
- Puree until smooth. Proceed to toppings.
- Preheat the oven to 400°F.
- Place one flatbread dough round on a work surface. For each serving, spoon 1 teaspoon of pesto sauce over the dough, spreading to coat evenly, and layer with a few thin slices of tomato, 2 tablespoons (or a few strands) of cheese, and a few slivered basil leaves.
- Place the flatbreads on a baking sheet, do not crowd, and bake until the dough is crisp and the cheese is melted, about 10 minutes.
- Transfers the flatbread to a cutting board, cut into four wedges, and serve immediately.
You can streamline this recipe by skipping the fresh dough and instead splitting open pita bread rounds at the seam (don't cut in half), separating each into an entire round of 1 layer. These bake up very crisp. We've also used 1 sheet of lavosh, which also gets very crisp.