25-Minute Flavorful Caprese Flatbread
Crispy flatbread topped with fresh mozzarella, cherry tomatoes, and basil, finished with a drizzle of balsamic glaze. Quick, healthy, and full of flavor, this Caprese Flatbread is perfect as a snack, appetizer, or light meal.
Equipment
- 1 Large Baking Sheet
- Parchment paper (for lining)
- 1 brush (for olive oil)
- Knife (for slicing mozzarella and tomatoes)
- Cutting board
Ingredients
- 2 store-bought flatbreads
- 12 ounces fresh mozzarella sliced
- 1 pint cherry tomatoes halved
- 16 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Balsamic glaze for drizzling
- Sea salt to taste
- Black pepper to taste
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for crisping the flatbreads evenly. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This also ensures the flatbreads bake evenly without burning on the bottom.
- Brush and Season the Flatbreads: Take your store-bought flatbreads and lightly brush both sides with 2 tablespoons of extra virgin olive oil. Make sure each flatbread is evenly coated to add flavor and promote a golden, crispy texture. Sprinkle a pinch of sea salt and freshly cracked black pepper over the oiled surfaces for balanced seasoning.
- Par-Bake the Flatbreads: Place the prepared flatbreads onto the lined baking sheet and bake them in the preheated oven for 8 minutes. Par-baking helps the flatbread firm up slightly, ensuring it won’t become soggy once the toppings are added. Keep an eye on the edges—they should begin to turn lightly golden. After 8 minutes, carefully remove the flatbreads and let them cool for a few minutes on the baking sheet.
- Arrange the Cheese and Tomatoes: While the flatbreads cool slightly, slice your fresh mozzarella into even pieces and halve the cherry tomatoes. Arrange the mozzarella slices evenly across each flatbread, making sure every bite will have creamy, melty cheese.Next, scatter the halved cherry tomatoes over the cheese, distributing them evenly to balance flavor and texture.
- Bake with Toppings: Return the topped flatbreads to the oven and bake for an additional 8 minutes. During this time, the mozzarella will melt to a gooey, creamy consistency, and the tomatoes will soften slightly while maintaining their juiciness. The flatbread edges should turn a deeper golden brown, creating a delightful contrast between the crispy base and soft toppings.
- Add Fresh Basil and Season: Once baked, remove the flatbreads from the oven and allow them to cool for 2–3 minutes—this prevents the cheese from sliding off when cutting. Tear fresh basil leaves into smaller pieces and sprinkle them generously over the hot flatbreads. Add another light sprinkle of sea salt and black pepper to enhance the fresh flavors.
- Drizzle Balsamic Glaze: Finish the flatbreads with a drizzle of balsamic glaze over the top. The sweet, tangy glaze complements the creamy mozzarella and juicy tomatoes perfectly, creating a flavor explosion in every bite. You can drizzle in a zigzag pattern or lightly across the surface—either way, it adds a beautiful visual and taste element.
- Slice and Serve: For serving as an entrée, cut each flatbread into 4 equal pieces. If serving as an appetizer or snack, slice each into 8 smaller, bite-sized pieces. Serve immediately while warm and enjoy the fresh, melty, flavorful Caprese Flatbread with family or friends.
Notes
- Use store-bought flatbreads for convenience, or opt for homemade flatbread for a rustic touch.
- Choose fresh, high-quality mozzarella and ripe cherry tomatoes to maximize flavor.
- Par-baking the flatbread prevents sogginess and ensures a crisp crust.
- Adjust balsamic glaze amount to taste; it adds sweetness and acidity without overpowering.
- This recipe is easily doubled for larger gatherings or parties.
- Basil can be added before or after baking; adding after preserves its bright flavor.
- For extra flavor, drizzle a bit of garlic-infused olive oil over the flatbread before serving.
