Make the flatbread: In a large mixing bowl stir the yeast, sugar and 1 ½ cups warm water (about 110 F). Let it sit until foamy, about 5 minutes, if using instant yeast you don't have to wait. Whisk the flour and 1 ½ teaspoons salt in another bowl. Add the olive oil to the liquid and then all the dry ingredients to the liquid ingredients. Mix the dough with your stand mixer until it is smooth. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.

Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until double in size, about 1 hour.

Brush 2 baking sheets with olive oil { we use oil spray on 1 baking sheet size pieces of parchment paper because we will use the Italian Bread Form to contain the dough}. Turn the dough out onto a light floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3 inch rectangle, about ½ inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.

Put an inverted baking sheet on the bottom rack and preheat oven to 475 F for at least 40 minutes.

Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the lower rack of the oven and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. { We put the entire bread form in the lower portion of the oven for the 7 minutes then we remove the bread and put it directly onto our baking stone in the middle of the oven for the 5 minutes more.} Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat wih the remaining dough -- if you don't use our method with the bread form.

Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and ¼ teaspoon each salt and pepper. Slowly whisk in the olive oil.

Make the Fried Green Tomatoes according to the All Our Way Fried Green Tomtoes

Grill the halloumi if you don't use mozzarella.

Assemble the Caprese Flatbread Sandwiches with a Twist: Slice each flatbread in half horizontally and brush with the dressing or you can use basil pesto instead.

Top the bread bottoms with the fried green tomatoes, basil and then mozzarella or halloumi.

BUON APPETITO!!!