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Pesto Caprese Focaccia

3 largeplum tomatoes
1-1/2 teaspoonssalt, divided
2-1/2 cupsall-purpose flour
1 package (3/4 ounce)rapid-rise or quick-rise yeast
¾ to 1 cupcold water
3 tablespoonsolive oil, divided
1/2 cupfresh basil leaves, lightly packed
1/2 cuppine nuts, divided
1 ounceParmesan cheese, cut into chunks
2 tablespoonswater
1 mediumgarlic clove
1/2 teaspooncoarsely ground black pepper
6 ouncesfresh mozzarella balls (1-inch in diameter), cut in half
Additional chopped fresh basil and black pepper
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Pesto Caprese Focaccia - Instructions

1. Fit KitchenAid 14-cup Food Processor with multipurpose slicing blade. Using medium setting, slice
tomatoes. Sprinkle sliced tomatoes on both sides with 1/2 teaspoon salt; arrange on paper towels. Top
tomato slices with an additional layer of paper towels; set aside.

2. Fit food processor with dough blade. In processor bowl, combine flour, yeast and remaining salt;
PULSE to blend ingredients. Turn processor to HIGH and add water gradually through feed tube until a
soft dough forms; process dough about 30 seconds until smooth and elastic. Remove dough to a well-oiled
bowl, cover with plastic wrap; allow to rise 30 minutes. Brush 13 x 9-inch baking sheet with 1
tablespoon of oil. Punch down dough and place onto pan.

Allow dough to rise again for 30 minutes. Press dough to fit pan evenly. Rise an additional 30-45
minutes or until dough has puffed slightly.

3. Meanwhile, fit processor with mini-bowl and mini-multipurpose blade. Add basil, 6 tablespoons pine
nuts, Parmesan cheese, remaining 2 tablespoons olive oil, water, garlic and black pepper; process on
HIGH until well combined and nearly smooth.

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Pesto Caprese Focaccia - Instructions Continued

4. Preheat oven to 375 F. Spread basil (pesto) mixture carefully over top of dough. Arrange tomato
slices evenly over pesto. Bake 20-25 minutes or until bottom of crust is golden brown. Top evenly with
fresh mozzarella cheese. Return to oven for 3-4 minutes or until cheese is just beginning to melt.
Sprinkle with reserved 2 tablespoons pine nuts, additional chopped basil and black pepper. Allow to cool
3 minutes before cutting into triangles with serrated knife.

Yield: 8 servings, or 16 appetizer servings

Recipe courtesy of KitchenAid. Copyright 2011 KitchenAid, USA, All Rights Reserved.

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