If you love traditional caprese salad, then you’re going to love this caprese flatbread. Made with simple ingredients but bursting with flavor, this recipe is perfect for an easy appetizer, lunch or dinner.
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Whenever I need a super quick and easy weeknight dinner, I turn to this caprese flatbread recipe. These flatbreads require just 8 simple ingredients, including store bought flatbread, which saves so much time when you need to get dinner on the table fast.
These caprese flatbreads feature the simple but elegant ingredients you know and love in a traditional caprese salad. Juicy, ripe cherry tomatoes, creamy fresh mozzarella, tangy balsamic glaze and fresh basil.
Because the ingredients are so simple, it is imperative that you use high quality ingredients whenever possible. When you do, the vibrant and delicious flavors speak for themselves.
When I serve this caprese flatbread as an entree, I love to pair it with a tossed green salad for a well rounded meal. I also like to cut these flatbreads up into smaller pieces and serve them as an appetizer for a party or game day.
Flatbreads are a go to easy weeknight dinner option for my husband and I. We love trying different combinations, like this fig and goat cheese flatbread and this pear and brie flatbread.
Flatbreads: store bought is the easiest option, but you can certainly make your own. I used Stonefire Artisan Flatbread.
Fresh mozzarella: you’ll want to get a 12 ounce log of fresh mozzarella, even though you likely won’t use all of it. Get the pre sliced log for super easy prep.
Cherry tomatoes: I prefer halved cherry tomatoes as they tend to not be as wet as regular tomatoes, and won’t make your flatbread soggy.
Fresh basil: the fresh basil is added after baking so it doesn’t wilt or turn brown. You do not want to use dried basil.
Balsamic glaze: a drizzle of balsamic glaze is added as a finishing touch. It adds beautiful color and a sweet, tangy flavor that compliments the mozzarella and tomatoes.
Olive oil: since this is a simple recipe with minimal ingredients, you want to use high quality extra virgin olive oil for best flavor.
Salt & pepper: just like traditional caprese, we are keeping the seasoning really simple with just sea salt and black pepper.
Large baking sheet
Cutting board and knife
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Brush both flatbreads with olive oil and season with salt and pepper.
Par bake the flatbreads for 8 minutes. Remove them from the oven and allow them to cool slightly.
Top flatbreads with slices of mozzarella cheese and halved cherry tomatoes. Be sure to spread the ingredients out evenly between both flatbreads.
Place flatbreads back in the oven and bake for an additional 8 minutes, or until the cheese has melted. Remove flatbreads from the oven and allow to cool for a few minutes.
Top each flatbread with fresh basil leaves, a sprinkle of salt and pepper and a drizzle of balsamic glaze.
Cut each flatbread into 4 pieces if serving as an entree or 8 pieces if serving as an appetizer.
- For best results, use high quality ingredients in this simple recipe.
- Do not add the fresh basil until after fully baking your flatbreads, otherwise it will wilt and turn brown.
- I’ve found it less messy to cut your flatbread into pieces first, then drizzle with the balsamic glaze.
- Allow the flatbreads to cool for a few minutes before adding the basil leaves. Otherwise the heat can cause them to wilt and turn brown.
How do I store caprese flatbread?
Allow flatbread to cool completely then wrap flatbread slices tightly in aluminum foil and store in the refrigerator for up to 3 days.
Try to only add balsamic glaze to the pieces you know you’ll eat, otherwise it can get messy in storage.
How to reheat caprese flatbread?
Preheat oven to 375°F. Open up aluminum foil, place caprese flatbread in the oven on aluminum foil and bake for 8-10 minutes, or until heated through.
Alternatively, you can air fry leftover caprese flatbread at 375°F for 4-5 minutes, or until heated through.
Flatbreads: instead of flatbread you can use naan, or make your own homemade flatbread.
Cherry tomatoes: I prefer cherry tomatoes because they don’t make the flatbread soggy, but sliced vine ripened or beefsteak tomatoes can also be used.
Fresh mozzarella: slices of whole milk or part skim mozzarella (found in the dairy aisle) can be used in place of fresh mozzarella (often found with other specialty cheeses).
Balsamic glaze: if you don’t have balsamic glaze, you can drizzle on a small amount of balsamic vinegar (and, if you want that added bit of sweetness, honey).
Add ons: pesto, prosciutto, thinly sliced red onion and roasted garlic are all great additions.
More Tomato Recipes You’ll Love
If you make these Caprese Flatbreads, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
- 2 store bought flatbreads
- 12 oz fresh mozzarella sliced
- 1 pint cherry tomatoes halved
- 16 fresh basil leaves
- 2 tbsp extra virgin olive oil
- balsamic glaze
- sea salt
- black pepper
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Brush both flatbreads with olive oil and season with salt and pepper.
- Par bake the flatbreads for 8 minutes. Remove them from the oven and allow them to cool slightly.
- Top flatbreads with slices of mozzarella cheese and halved cherry tomatoes. Be sure to spread the ingredients out evenly between both flatbreads.
- Place flatbreads back in the oven and bake for an additional 8 minutes, or until the cheese has melted. Remove flatbreads from the oven and allow to cool for a few minutes.
- Top each flatbread with fresh basil leaves, a sprinkle of salt and pepper and a drizzle of balsamic glaze. Cut each flatbread into 4 pieces if serving as an entree or 8 pieces if serving as an appetizer.
So easy! We made these for a small party along with salad and a few other apps. We cut them into smaller pieces as suggested and it worked out well.
I love to hear it!