Caprese Flatbread Recipe
Caprese flatbread is a simple, delicious dish with crispy flatbread, fresh mozzarella, cherry tomatoes, basil, pesto, and balsamic glaze. Served with an easy arugula salad on the side.
Servings: 4 flatbreads
Calories: 725kcal
Ingredients
Ingredients
- 4 flatbreads, store bought or homemade
- 2 tablespoons extra virgin olive oil
- 16 ounces fresh mozzarella, cut into rounds
- 1 pint cherry tomatoes, halved
- ¼ cup basil pesto
- large handful fresh basil, roughly torn
- ¼ cup balsamic glaze
- salt and pepper, to taste
For the side salad
- 4 cups arugula
- ⅓ cup parmesan cheese, shaved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- salt and pepper, to taste
Instructions
Flatbreads
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Place the 4 flatbreads, store bought or homemade on the baking sheets. Drizzle the flatbreads with the 2 tablespoons extra virgin olive oil.
- Arrange the slices of 16 ounces fresh mozzarella, cut into rounds on top of the flatbreads. You should be able to fit 5-6 slices per flatbread.
- Divide the halved 1 pint cherry tomatoes, halved evenly between the flatbreads.
- Bake in the oven for 5 minutes then remove from the oven and add spoonfuls of 1/4 cup basil pesto on each flatbread. Return to the oven for a further 5-10 minutes or until the mozzarella has melted and the edges of the flatbread are crispy.
- Remove the flatbreads from the oven and scatter over the large handful fresh basil, roughly torn. Drizzle each flatbread with 2 tablespoons balsamic glaze and add salt and pepper, to taste. Slice the flatbreads then serve immediately with the arugula side salad.
Arugula Salad
- In a large salad bowl, add 4 cups arugula then top with 1/3 cup parmesan cheese, shaved. Drizzle over 2 tablespoons extra virgin olive oil oil and toss to combine. Drizzle over 1/4 cup balsamic glaze and add salt and pepper, to taste.
