Olive Garden™ Caprese Flatbread

By : | 0 Comments | On : November 1, 2008 | Category : Olive Garden

Restaurant recipes are rarely shared on the restaurants website.  But, Olive Garden™ has decided to do just that with their new Caprese Flatbread.

A light and cripsy flat bread with a nice chunky tomato mixture, topped with mozzarella and Parmesan cheeses.  It’s reminds me of a very fresh and natural tasting pizza.

This is a great light snack you can enjoy on the patio with a crisp white wine such as Pinot Grigio.  Make a little extra and it could pass as a light main course served with a cool salad.

Ok, time to make this wonderful dish:

Olive Garden™ Caprese Flatbread
  • 8 Roma or plum tomatoes, diced
  • 3 garlic cloves, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • 10 medium fresh basil leaves, stemmed and shopped (about ½ cup)
  • 7 tbsp extra virgin olive oil, divided
  • 11 oz container of refrigerated thin crust pizza dough
  • 1 garlic clove
  • ¾ cup mayonnaise
  • ½ tsp garlic powder
  • 2 cups shredded mozzarella cheese
  • ¼ grated Parmesan cheese
  2. Preheat oven to 350°F
  3. Dice tomatoes into small pieces and transfer to a mixing bowl.
  4. Add chopped garlic, salt, pepper, ½ of the chopped basil (about ¼ cup), and 4 Tbsp of extra virgin olive oil.
  5. Set aside and allow the mixture to marinate for 10 minutes
  6. Flatten pizza dough into a rectangle pan as indicated on the package, making sure you take the dough to the edge of the pan.
  7. Drizzle the dough with extra virgin olive oil and brush it over the surface.
  8. Bake the dough in the oven at 350°F for 10 minutes on center race.
  9. Remove from the oven and allow to cool slightly, about 2 minutes.
  10. Cut the garlic clove in half and rub, cut side down, on to the surface of the bread. The warmth of the bread will help extract the garlic flavor.
  11. Allow the bread to cool completely, about 10 additional minutes.
  12. Increase the oven temperature to 450°F.
  13. Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread.
  14. Top with shredded mozzarella to evenly cover the surface.
  15. Drain the Caprese mixture, as the salt will have extracted water from the tomatoes, and spread it evenly over the bread.
  16. Sprinkle with grated Parmesan cheese.
  17. Return to the oven for 5-7 more minutes until golden, crisp and bubbly.
  18. Garnish with the remaining chopped basil
  19. Serve immediately.

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