Caprese flatbread is one of my favorite summer meals. The flatbread bakes up crisp and golden with creamy mozzarella and sweet cherry tomatoes, while spoonfuls of pesto melt into the warm cheese. A quick toss of arugula and shaved parmesan on the side turns it into an easy dinner that feels a little special, but takes almost no time to make.
Don’t y’all love quick and easy recipes? This is one of my favorites, and when my basil plant is overflowing the pot, this recipe is one of my go-tos. I love how we’ve put together a combination of ready-made ingredients along with fresh ones. It makes this caprese flatbread a breeze to throw together, while it tastes like something from a restaurant.
Testing results for caprese flatbread
- We tested this recipe with store-bought flatbread, which was perfect and easy.
- We do not find it necessary to bake the flatbreads on their own before adding the other ingredients. However, if the store-bought flatbreads you buy are not already partly baked, please follow the instructions on the pack.
- Since the mozzarella is one of the main stars of this dish, we recommend you choose a high-quality creamy mozzarella, as it does make a world of difference to the overall flavor. Cut the mozzarella into rounds with a knife or simply tear it with your hands.
I hope you make this recipe. I think you’ll love it!
Don’t miss our fig jam and prosciutto pizza, which is a delightful sweet and savory combination. And our barbecue pork pizza is a family favorite that’s also quick and easy.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Flatbreads: We used pre-made, but homemade is great if you prefer.
Fresh mozzarella: Pre-shredded mozzarella is not going to give you the same creamy texture for this recipe. We rarely use pre-shredded cheese in any recipe. You can use burrata or a simple fresh mozzarella and pull it apart or cut it into rounds.
Tomatoes: Any tomato works fine in this recipe. We prefer cherry or grape tomatoes since they’re bite-sized.
Basil pesto: Homemade pesto is amazing, but you can get really good store-bought pesto too. I usually keep a jar of the Kirkland brand basil pesto from Costco in my fridge.
Fresh basil: The fresh basil really makes this flatbread shine. Don’t skip it!
Balsamic glaze: If you want to make your own balsamic glaze, it’s super easy. You can keep it in the fridge for days and use it on chicken, roasted vegetables or tomato salad.
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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.
Serving: 1flatbread, Calories: 725kcal, Carbohydrates: 42g, Protein: 34g, Fat: 48g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Cholesterol: 96mg, Sodium: 1177mg, Potassium: 494mg, Fiber: 4g, Sugar: 11g, Vitamin A: 2197IU, Vitamin C: 30mg, Calcium: 747mg, Iron: 3mg
Questions and tips
Storage
Leftover Caprese Flatbreads should be covered and stored in the refrigerator, where they will last for 24 hours. They can be reheated in a hot oven for 10 minutes.
We don’t recommend using pre-shredded mozzarella. The fresh, creamy mozzarella melts better without clumping together.
You do not need to bake the flatbreads first. Our testing found that this recipe works just fine if you go ahead and place the cheese and tomatoes on the flatbread and then bake.
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