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Caprese Flatbread on a board.

Caprese Flatbread

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 pieces naan bread or large pocketless pita flatbreads
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic finely minced
  • 8 ounces fresh mozzarella cheese sliced or torn into pieces
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil leaves sliced chiffonade
  • 2 tablespoons balsamic glaze
  • 1/4 teaspoon sea salt optional
  • 1/4 teaspoon freshly cracked black pepper optional

Method
 

  1. Preheat the Oven: Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.
  2. Mix the Garlic Oil: In a small bowl, whisk together the extra virgin olive oil and finely minced garlic.
  3. Prep the Crust: Place the flatbreads onto the prepared baking sheet. Use a pastry brush to spread the garlic olive oil evenly over the surface of both flatbreads, extending all the way to the edges.
  4. Layer the Cheese: Arrange the fresh mozzarella slices or pieces evenly across the flatbreads, leaving a narrow border around the outside edge for a clean crust.
  5. Add the Tomatoes: Scatter the halved cherry tomatoes over the cheese layer, placing them cut-side up to reduce excess moisture accumulation during baking.
  6. Bake Until Crispy: Bake in the preheated oven for 8 to 12 minutes, or until the flatbread crust turns golden brown and crispy, and the cheese is completely melted and bubbling with light golden spots.
  7. Rest and Garnish: Remove from the oven and let rest for 2 minutes on a cutting board to allow the cheese to set. Scatter the fresh basil leaves over the melted cheese and drizzle the balsamic glaze across the top in a zig-zag pattern.
  8. Slice and Serve: Slice into wedges or rectangles and serve immediately while warm.

Notes

Pro Tip for a Crispy Base: Fresh mozzarella has a high water content which can lead to a soggy crust. For a perfectly crispy flatbread, slice or tear your mozzarella and press it gently between paper towels for 10 minutes to remove excess moisture before assembling. If using an extra-wet cheese, pre-bake your bare flatbread brushed with the garlic oil for 3 minutes at 425°F (218°C) before adding your cheese and tomato toppings.