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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 (105°F to 110°F)', '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']

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.
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.
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
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.
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.
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

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