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Mozzarella and Tomato Caprese Flatbread
4.2 from 75 votes

Mozzarella and Tomato Caprese Flatbread

Mozzarella and Tomato Caprese Flatbread combines toasted naan bread topped with fresh crushed tomato sauce, melted mozzarella, halved cherry tomatoes, and fresh basil leaves. Finished with dried oregano, crushed red pepper flakes, and a drizzle of balsamic glaze, this flatbread offers fresh, bright flavors with savory melted cheese and a touch of spice.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 flatbreads
Course: Main Course, Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.