This Roasted Garlic Caprese Flatbread spices up with a loaf of ciabatta with a roasted garlic spread, roma tomatoes, fresh mozzarella and a balsamic drizzle! A simple and quick dinner!
Let’s talk about how much of a space cadet I am.
Be gentle please! So I totally had this great recipe and post all riddled out in my head for Monday. It was going to be a “Take that Monday! We are kicking this week of with a not-so-typical-Monday-recipe-like-a-totally-Friday-type-recipe. Booya!”
Anndddddd I completely failed. Instead, I edited photos, wrote a post about my upcoming travel and scheduled away, only to realize after the point, that I posted this Shrimp Salad. Which you all seemed to love anyways. So maybe being a space cadet worked in my favor? Except, here we are. On Friday. With a Friday type recipe. A sassy, delicious, and perfect recipe to entertain with. So ya my “Take that Monday” is more like “Hey, welcome weekend! Let’s kick you off right!”
Caprese flavors are among my favorite. They are simple yet incredibly delicious. Fresh and juicy tomatoes with sweet garlic, creamy olive oil and sweet and tangy balsamic. The combination is a classic that I will forever love. To jazz up a classic, I roasted a whole head of garlic. Yes, you read that right. A whole head. The aroma of my house that day had me salivating before I had even started to assemble the flatbread. When garlic is roasted, it becomes sweet, caramelly and completely irresistible. The roasted garlic becomes the sauce on the flatbread, then topped with thinly sliced roma tomatoes, fresh mozzarella and thinly sliced, fresh basil.
Oh not to mention how easy-peasy this flatbread is; I use a fresh ciabatta loaf. Talk about a delicious short cut! The loaf is sliced in half, then smeared with the roasted garlic, tomatoes, mozzarella and basil. Then thrown into the broiler to melt the cheese to perfection. Once plated, top with balsamic drizzle. So this Friday recipe turned out pretty perfect after all. So pour yourself a glass of wine, set up dinner on the patio and dig in. You will thank me later.
- 1 loaf ciabatta loaf (I used a 7oz loaf)
- 1 head of garlic
- 4 roma tomatoes, thinly sliced
- 4 oz fresh mozzarella, thinly sliced
- ¼ cup thinly sliced basil
- Balsamic Drizzle
- Salt & Pepper
- Preheat the oven to 400 degrees F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off ¼ to a ½ inch of the top of cloves, exposing the individual cloves of garlic.
- Wrap garlic in foil, drizzle with olive oil and a pinch of salt. Close foil around garlic with a small opening remaining. Add to oven and roast for 45 minutes, or until garlic is soft and caramelized.
- Remove from oven, and allow garlic to cool so you are able to handle it.
- Meanwhile, slice ciabatta bread in half and add to baking sheet.
- Once garlic is cool, extract the roasted cloves by grabbing the bottom of the head and gently squeeze until the cloves pop out. They should be quite mushy. Mash the cloves with a fork and a pinch of salt. Spread the roasted garlic onto the ciabatta. Top with tomatoes, mozzarella and basil.
- Turn Broiler on high and add flatbread. Cook for 8-10 minutes, or until cheese is melted and heated through.
- Take pizza out of oven and drizzle with balsamic drizzle. Serve immediately.
Craving more pizza?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!