Flatbread Caprese

• 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 (105u0b0F to 110u0b0F)
• 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

1. 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.
2. 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.
3. Preheat the oven to 425u0b0F. Coat a baking sheet with cooking spray.
4. 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.
5. 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.
6. Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

flour, active dry yeast, salt, sugar, warm water, extra virgin olive oil, mozzarella, grape tomatoes, handful of fresh basil leaves

Taken from www.epicurious.com/recipes/food/views/flatbread-caprese-tomato-mozzarella-basil (may not work)