A few years ago I discovered how absolutely perfect caprese flatbreads are for summer time dinners. Flatbread Pizza Margherita isn't heavy like a traditional pizza, and this lightness is what makes it the perfect summer evening dinner. The comfort of warm bread, the tang of ripe tomatoes topped, the creaminess of mozzarella all come together for your favorite new meal.
Recipe Ingredient Notes
- Flatbread - We used a store-bought flatbread for this recipe. However, you can make your own homemade flatbread if you prefer or use a different type of bread like naan bread or pita bread.
- Olive oil - You can also use melted butter or avocado oil, if you prefer.
- Tomatoes - The best tomatoes for this caprese flatbread are meaty, with plenty of flesh and very few seeds. Heirloom, Plum, Roma, and San Marzano are all good choices.
- Basil pesto - You can also use a store-bought pesto sauce or use San Marzano tomato sauce to substitute pesto.
- Mozzarella - We used drained and patted dry mozzarella balls for this recipe, but you can also use shredded mozzarella cheese or use a different type of cheese like provolone or grated Parmesan.
Optional:
- Garnish - Fresh basil, balsamic glaze, salt, and pepper.
How to Serve Margherita Flatbread
This recipe can be enjoyed as a flatbread appetizer, light lunch, or quick dinner, just like our Caprese salad with burrata. If serving as an appetizer- cut them into smaller rectangles and serve on a platter. Cut them in half (or leave them whole!) for lunch or dinners. Add a fresh green salad like a classic Caesar or arugula salad and you've got a complete meal!
If you're serving it as part of a larger Italian spread, it goes perfectly with pasta dishes, bruschetta, or a bowl of homemade tomato basil soup. Try our salmon with Alfredo recipe with this!
How to Make Flatbread Pizza Margherita
Step 1: Place the baking sheet on the top rack of the oven and preheat the oven. While it heats, brush each flatbread from edge to edge with olive oil.
Step 2: Once preheated, carefully remove the baking sheet from the oven and line it with parchment paper, a Silpat silicone sheet, or lightly grease it. Place the flatbreads on the hot baking sheet and bake on the top rack, until golden and crisp.
Step 3: Remove from the oven and spread each flatbread with pesto, leaving a 1-inch border. Top with halved grape tomatoes and mozzarella (cut or torn into bite-sized pieces). Bake again until the cheese is melted.
Step 4: Transfer flatbreads to a cutting board. Top with fresh basil, drizzle with balsamic glaze, and season with salt and black pepper. Cut into quarters and serve warm.
Can I Use Naan for this Recipe?
Yes! Naan, pita bread, or even a thin pizza crust work great as a substitute. They'll give you slightly different textures, but they all make delicious bases for a Caprese flatbread pizza.
Recipe Tips from Mrs. G
- Pat the mozzarella dry.
- Strain juicy tomatoes.
- Leave a border for easier slicing.
- Serve right away for the best texture.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat leftovers, put them in an oven at 350ºF for about 5 minutes or until they are warm.
For freezing, just place the flatbreads in a freezer-safe container and freeze for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat it as directed above.
Margherita Flatbread
Equipment
- baking sheet or shallow casserole dish
- pastry brush
- parchment paper recommended
Ingredients
- 2 flatbreads
- 2 tablespoons olive oil
- ½ cup basil pesto
- 8 ounces fresh mozzarella drained and patted dry
- 1 cup grape tomatoes halved (if you substitute with cherry tomatoes strain the juice from them first)
Garnish ingredients
- 2 tablespoons balsamic glaze
- fresh basil
- salt and black pepper
Instructions
- Place the baking sheet on the top rack of the oven and preheat the oven to 450ºF. As the oven and baking sheet are preheating, prepare the flatbreads.
- Brush each flatbread from edge to edge with 1 tablespoon of olive oil. Once the oven is preheated, remove the baking sheet from the oven and line it with parchment paper, a silpat silicone sheet, or lightly grease the sheet.
- Carefully place the flatbreads on the preheated baking sheet. Bake at 450ºF on the top rack for 3-4 minutes, until golden and crisp.
- Remove the baking sheet from the oven. Spread each flatbread with up to ¼ cup of pesto to within 1 inch of the edge. Sprinkle the top of each with ½ of the halved grape tomatoes. Cut mozzarella balls in half (unless using the small pearl size) or tear the slices into bite-sized pieces. Spread the mozzarella cheese around the flatbread.
- Bake at 450ºF for 3-5 minutes until the cheese is melted. Remove flatbreads from the oven and place on a cutting board. Top with basil leaves and drizzle top with balsamic glaze. Cut each into quarters and serve.
Notes
- Preheating the baking sheet helps the flatbreads crisp on the bottom.
- Caprese chicken flatbread: add cooked chicken to the flatbread Caprese.
- Cheesy: Add extra parmesan cheese on top for a richer, more indulgent flavor. You can also mix in shredded mozzarella for a melty, cheesy bite.
- Add some spice by adding red pepper flakes to the flatbread.
- Garlic butter: Brush the crust with garlic butter before adding toppings for a buttery, aromatic twist.
- Tomato mozzarella flatbread leftovers can be stored in an airtight container in the refrigerator for up to three days.
- To reheat leftovers, put them in an oven at 350ºF for about 5 minutes or until they are warm.
- Just place the tomato basil flatbreads in a freezer safe container and freeze for up to three months.
- When you are ready to enjoy it, thaw overnight in the refrigerator and reheat as directed above.
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