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Caprese Flatbreads

Indulge in a taste of the Mediterranean with our mouthwatering Caprese Flatbreads—a tantalising twist on a classic Italian favourite. Imagine a thin, crispy crust adorned with vibrant layers of ripe, juicy tomatoes, creamy Violife mozzarella cheese, and fragrant basil leaves.

Cooking time10 minutes
Preparation time1 hour
Servings10 portions

Very Low

INGREDIENTS
PREPARATION

400 g self raising flour
360 ml soya yoghurt
300 g semi dried tomatoes in oil (drained & roughly chopped)
50 g fresh basil (roughly chopped)
200 g violife greek white
200 g violife creamy
10 violife mozzarella slices
1 clove of garlic (finely minced)
Olive oil and balsamic vinegar to serve

Combine the Self raising flour and yoghurt to make a soft dough, season with a little salt.
Turn out onto a floured surface and kneed for a few minutes into a smooth ball. Place in a bowl and cover to rest for approx. 10 minutes.
Meanwhile roughly chop the semi dried tomatoes and basil.
Crumble the Violife Greek white into a bowl and add the Violife Cream.
Add in the tomatoes, basil, garlic and freshly cracked black pepper to taste.
Cut the ball of dough into ten equal pieces and roll into a small disc.
Place a slice of Violife Mozzarella in the middle and top with a large spoon of the creamy, Greek white and tomato, basil mixture.
Bring the edges of the dough together and seal with your fingers.
Flip over and shape.
Into a medium heated and lightly oiled pan place each flat bread into the pan and cook until the dough in golden brown.