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Garlic Pita with Caprese Salad


A tasty classic caprese salad paired with the perfect pita.

  • Serves: 2-4 |
    2-4 servings
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 10 mins
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2 C (500 ml) all-purpose or white-bread flour
2 tsp (10 ml) instant yeast
1 tsp (5 ml) sugar
½ tsp (2.5 ml) salt
¾ C (185 ml) lukewarm water
1 Tbsp (15 ml) extra virgin olive oil


6 large cloves garlic, finely chopped or crushed
¼ C (60 ml) extra virgin olive oil
½ tsp (2.5 ml) dried oregano, for sprinkling

Caprese Salad

2 large, ripe organic tomatoes, sliced
250 g ripe organic cherry tomatoes, sliced (or use any other smaller tomatoes that are in season)
150–200 g fior di latte or other fresh mozzarella, torn into chunky shreds
handful of fresh basil leaves
salt flakes and freshly milled pepper
extra virgin olive oil, for drizzling
balsamic vinegar, for dipping

Recipe: Ilse van der Merwe www.thefoodfox.com


In a large bowl, mix the flour, yeast, sugar and salt together. Add the water and olive oil and mix until a sticky dough forms. Knead until the dough becomes soft and pliable. Cover it and leave in a warm area for 15–30 minutes, until it has doubled in size.

Meanwhile, place an untreated terracotta tile (mine is 40 x 40 cm) on the middle rack of the oven and preheat to 240 °C for at least 20 minutes and. Using a hot tile helps mimic a pizza oven.

Divide the dough into half. On a well-floured surface, roll out one piece at a time in circular shapes, adding more flour to make sure that the dough doesn’t stick. Transfer to a wooden board covered with a sheet of baking paper. This will help slide the dough and paper into the oven, directly onto the hot tile.


Mix the garlic and olive oil together. Cover the rolled-out dough with half of the garlic and olive oil mixture, spreading it out evenly to cover the whole surface, then sprinkle lightly with oregano. Repeat with the second pita, using the remaining garlic-and-olive oil mixture.

To Finish

Slide the pita (and paper) from the wooden board onto the heated tile in the oven and bake for 5–10 minutes or until golden brown. Remove from the oven and keep to one side. Then do the second pita.

Arrange the tomatoes, mozzarella and basil leaves on the garlic pitas. Season with salt and pepper, and then drizzle with extra virgin olive oil. Serve with balsamic vinegar to dip in.


If you don’t have an untreated terracotta tile just bake the pita on a lined baking tray, at the same temperature, for about 10 minutes or until light golden brown.