Mozzarella and Tomato Caprese Flatbread
This Caprese flatbread is the ultimate fresh-meets-indulgent combo: creamy mozzarella, juicy tomatoes, and fragrant basil on a golden, crispy flatbread base. Finished with a tangy-sweet balsamic drizzle, it makes the perfect appetizer, lunch, or light dinner.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 (main) or 4 (appetizer)
Ingredients:
For the Flatbread:
2 pieces of flatbread (naan, pita, or store-bought flatbread crust)
1 tbsp olive oil (for brushing)
1 garlic clove, minced
For the Toppings:
6–8 oz fresh mozzarella, sliced (or use mozzarella pearls)
2–3 ripe tomatoes, thinly sliced (or use cherry/grape tomatoes, halved)
Fresh basil leaves
Salt & freshly ground black pepper
For Finishing:
1–2 tbsp balsamic glaze (store-bought or homemade)
Extra virgin olive oil (for drizzling)
Optional: red pepper flakes or a sprinkle of flaky sea salt
Instructions:
Step 1: Prep the Flatbread Base
1. Preheat your oven to 425°F (220°C).
2. Brush the flatbreads lightly with olive oil and rub with minced garlic if using.
3. Place flatbreads on a parchment-lined baking sheet or pizza stone.
Step 2: Add Mozzarella
1. Evenly distribute mozzarella slices or pearls over the flatbread.
2. Bake for 8–10 minutes, or until cheese is melted and edges of the flatbread are golden and crisp.
Step 3: Add Tomatoes & Basil
1. Remove flatbread from oven and top immediately with tomato slices.
2. Season lightly with salt and pepper.
3. Add torn or whole basil leaves.
Step 4: Finish & Serve
1. Drizzle with balsamic glaze and a touch of olive oil.
2. Slice and serve warm or at room temperature.
Tips & Notes:
Tomato Tip: Use heirloom or vine-ripened tomatoes in peak season for best flavor. Out of season? Cherry tomatoes are a great substitute.
Mozzarella Moisture: Pat mozzarella dry if it’s very wet to prevent a soggy crust.
Balsamic Glaze Shortcut: Reduce 1/4 cup balsamic vinegar over low heat for 8–10 minutes until syrupy.
Make it a Meal: Add prosciutto, arugula, or grilled chicken on top.
Frequently Asked Questions
Q: Can I grill the flatbread instead of baking it?
A: Yes! Grill flatbread over medium heat for 1–2 minutes per side. Add cheese, cover grill until melted, then top with tomatoes and basil.
Q: Can I make this dairy-free?
A: Use a plant-based mozzarella alternative and check that your balsamic glaze is vegan.
Q: How long does it keep?
A: Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days and reheated in the oven.
Nutritional Information
Calories ~350 kcal
Protein 12–15 g
Carbohydrates 25 g
Fat 22 g
Saturated Fat 8 g
Fiber 2 g
Sugar 4 g
Sodium ~450 mg