Caprese Pita Flatbread with Whipped Lemon Feta
This light yet flavorful Mediterranean-inspired dish layers warm pita with creamy whipped lemon feta, juicy tomatoes, fresh basil, and a drizzle of balsamic glaze. It’s perfect as a quick lunch, appetizer, or a light dinner.
Time
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings:2–3 flatbreads
Ingredients
For the Whipped Lemon Feta
1 cup feta cheese
3 tbsp Greek yogurt
2 tbsp olive oil
Zest of 1 lemon
Juice of ½ lemon
½ tsp honey (optional, balances saltiness)
Black pepper, to taste
For the Flatbread
3 pita breads (or naan for a softer texture)
1 tbsp olive oil (for brushing)
1 garlic clove, halved (for rubbing)
For the Toppings
1 cup cherry tomatoes, halved
1–2 fresh mozzarella balls, sliced
Fresh basil leaves (about 12–15)
2 tbsp balsamic glaze
Extra virgin olive oil, for drizzling
Sea salt & cracked black pepper, to taste
Homemade Balsamic Glaze: Simmer ½ cup balsamic vinegar with 1 tbsp honey until thickened (8–10 min).
Instructions
Make the whipped lemon feta
In a food processor (or blender), combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, and honey.
Blend until smooth and creamy (scrape sides as needed).
Season with black pepper and chill while preparing the flatbread.
Prepare the pita flatbread base
Preheat oven to 375°F (190°C) or heat a skillet.
Brush pita lightly with olive oil and rub each with a cut garlic clove.
Warm in the oven for 5 minutes (or skillet for 2–3 min per side) until slightly crispy but still soft.
Assemble the flatbreads
Spread a generous layer of whipped lemon feta on each warm pita.
Arrange sliced mozzarella and cherry tomatoes evenly on top.
Tuck fresh basil leaves between the toppings.
Finish with drizzle & seasoning
Drizzle with extra virgin olive oil and balsamic glaze.
Sprinkle with sea salt and cracked black pepper.
Serve immediately
Slice into halves or quarters and enjoy warm.
Notes & Tips
Make ahead: Whipped feta keeps in the fridge for up to 3 days.
Variation: Add arugula for a peppery twist.
For extra crunch: Toast pita longer or use flatbread crisps.
Protein boost: Add grilled chicken strips or chickpeas.
Frequently Asked Questions
Q: Can I use regular bread instead of pita?
Yes — focaccia or ciabatta works well, just toast before topping.
Q: What if I don’t have balsamic glaze?
You can drizzle plain balsamic vinegar, though glaze adds sweetness and thickness.
Q: Can I make it vegan?
Yes — swap feta for vegan feta and mozzarella for cashew cheese.
Nutritional Information
Protein: 12g
Fat: 18g
Carbs: 28g
Fiber: 3g
Sugars: 5g