Mozzarella and Tomato Caprese Flatbread
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 flatbreads
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Course
Main Course, Appetizer
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Cuisine
Italian
Mozzarella and Tomato Caprese Flatbread
Description
This Caprese Flatbread starts by lightly toasting naan flatbreads to create a warm, crisp base. The bread is then rubbed with a smashed garlic clove, introducing a subtle garlic aroma. A fresh large tomato is peeled by blanching in boiling water, then crushed with seeds retained for a chunky tomato sauce seasoned with kosher salt.
The crushed tomato sauce is spread on the warm naan, followed by torn pieces of fresh mozzarella and halved cherry tomatoes scattered on top. Dried oregano and crushed red pepper flakes add herbal and mild heat notes, complemented by fresh basil leaves for bright, aromatic freshness. The assembled flatbreads bake briefly until the cheese softens and melts.
After baking, a drizzle of balsamic glaze is applied for sweet acidity that balances the richness of mozzarella and the freshness of tomatoes. This flatbread can be served as a light lunch, appetizer, or snack showcasing classic Caprese flavors on a crisp bread.
Ingredients
- 2 naan-style flatbread or store-bought thin pizza crust
- 1 clove garlic , smashed with the flat side of a chefs knife
- 1 tomato large
- kosher salt
- 6 ounces mozzarella cheese
- 1 cup cherry tomato sliced in half
- oregano dried
- red pepper flakes crushed
- basil fresh leaves
- balsamic glaze
Instructions
- Preheat the oven to 450°F and line a sheet pan with parchment paper then top with the naan flatbreads. Toast for 5 minutes then remove from the oven. While still hot, rub the breads with the clove of garlic and set aside.
- Choose a large, fresh tomato (not the cherry type that sit on top of the flatbread) and use a sharp knife to score an X on the bottom of the fruit.
- Bring a small sauce pan of water to a boil with enough water to cover the tomato, and dip the tomato in it for 30 seconds to 1 minute.
- Remove the tomato from the water and peel the skin away. If it doesn’t easily release, pop it back into the water for another 30 seconds or so.
- Once the skin is removed, crush the tomato (and the seeds) with your fingers or give it a quick pulse with an immersion blender. If the seeds aren’t your thing you can always strain them out, but I like my sauce a little chunky so I don’t strain. Add kosher salt to taste.
- Top each of the naan breads with the crushed tomato. Tear the mozzarella into chunks and divide between the naan and top with the cherry tomato halves.
- Bake the flatbread until the cheese is melted and the crust is golden, about 5-7 minutes. Remove from the oven and sprinkle with more salt, a pinch or two of dried oregano and red pepper flakes. Tear the basil leaves into pieces and sprinkle over the flatbread then drizzle with balsamic glaze. Cut into slices and serve hot.
User Reviews
Overall Rating
4.2
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