Name: Caprese Flatbread
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: Basil; 2 Garlic Cloves, chopped; Fresh Mozzarella; Tomatoes (preferably heirloom); Cherry tomatoes to fill in gaps on the pizza (optional); Tomato Sauce; Whole Wheat Naan or Flatbreads (2); Balsamic Reduction; Red chili flakes (optional); Oregano; Balsamic Glaze

Jump to Recipe·Print Recipe

The Caprese Flatbread. When you’re trying to eat salad, but you’re really craving flatbread – why not combine them? I mean, at least you’ll feel less guilty. And if you really wanted to live on the edge, you could just make it into a full blown Caprese Pizza, or opt for the healthier whole wheat flatbread like I did here. Whichever end of the pizza/flatbread spectrum you’re aiming for, guaranteed this dish will satisfy your every need.

What you need to make Caprese Flatbread

Basil
2 Garlic Cloves
Fresh Mozzarella
Tomatoes (preferably heirloom)
Cherry tomatoes to fill in gaps on the pizza (optional)
Tomato Sauce
Naan or Flatbreads (2)
Balsamic Reduction
Red chili flakes (optional)
Oregano
Baking sheet (amazon option here)

I remember my favorite little spot in Beverly Hills that I would frequent for their Caprese Salad. Maggie and I would often wander there after window shopping – key word WINDOW shopping, and treat ourselves to the only thing we could afford in that neck of the woods. Happy hour and a Caprese salad. So a fresh and delicious Caprese salad has always had a place in my heart. And besides, who doesn’t love fresh mozzarella and tomatoes?

Preparing to make Caprese Flatbread

Wash your tomatoes
Chop your garlic
Slice you Mozzarella
Prepare you tomato sauce
Preheat oven to 450°

The more colorful your tomatoes are, the more colorful the Caprese flatbread will be!

How to Make Caprese Flatbread

Bake Naan in oven (at 450°) for 5 minutes to toast, then remove from oven, and sprinkle with chopped garlic. Spread tomato sauce over Naan (both) until both are covered nicely – I prefer a little more sauce, but please make to your preference! If you love lots of saucy, get saucy. If you prefer light sauce, then just a light layer. Do as you please people! You are in charge of your Caprese Flatbread’s destiny. Once you’re happy with your sauce, begin to add your fresh Mozzarella. Do not layer them, but rather evenly distribute them around the flatbreads. Then begin to add your beautiful and colorful tomatoes.

Once done, place naan/flatbreads into oven, and bake at 450° for 7 – 10 minutes. Pull them out of the oven and sprinkle with basil and oregano. You can also sprinkle your flatbread with red chili flakes, but this is optional.

Continue to take beautiful pictures of this colorful Caprese Flatbread. Like this one:

Once you’re done admiring your work, head on over to grab your Balsamic reduction. Here’s a super simple and easy recipe: Balsamic Glaze. Grab a small spoon, or if you trust your hand, use a measuring cup to slowly and gracefully string along the balsamic on top of the flatbread. I always use a spoon, because one time I had a twitch and poured a huge amount of balsamic on a flatbread. Needless to say, if a small spoon spills, it only has a minuet amount compared to a full measuring cup. Just a heads up.

Cut your Caprese Flatbread into thin slices and, voila! You’ve created the perfect dish for #MeatlessMonday.