Caprese Flatbread Pizza

In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine.

Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass.

On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes (or 3 to 4 minutes on medium speed in a stand mixer fitted with the dough hook).

Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour.

Preheat the grill or grill pan until smoking hot. Clean and oil the grates of the grill.

While the grill is heating up, divide the dough into four (roughly even) pieces; it will be on the sticky side, so oil your hands a little to make the dough easier to handle. Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough. (I do this on a baking sheet that is greased in oil -- I stretch the dough and place it onto the baking sheet, which is covered in oil. When I get out to the grill, I flip it over quickly to oil the other side, and, while it’s still in my hand, I throw it onto the grill grates).

Cook until golden brown, 3 to 4 minutes per side. Alternatively, you can opt to cook the bread in a pan on medium heat until both sides begin browning for a few minutes.

Preheat oven to 400 F and line a baking sheet with parchment paper. Set aside.

With the prepared and grilled/toasted flatbreads, add sliced mozzarella until all the flatbreads are covered.

Take the halved cherry tomatoes and add evenly on all flatbread pizzas.

Once the oven has heated, bake the flatbread pizzas for 15 minutes, or until the cheese has melted and the tomatoes have begun wrinkling up.

Remove from oven and immediately sprinkle on salt and black pepper. Let cool for about 5 minutes.

Add basil leav