A savory dish inspired by the Italian Caprese salad, this flatbread is topped off with melted mozzarella, juicy cherry tomatoes, and tangy pesto sauce.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Ingredients
2flatbreadsfrom my flatbread recipe or store-bought flatbread
3tablespoonsextra-virgin olive oil
4garlic clovesminced
3/4cuppesto
1 ½cupsfresh mozzarellasliced
1 ½cupscherry tomatoeshalved
balsamic glazedrizzled
4tablespoonsfresh basiljulienned
parmesanfreshly grated
Instructions
Make my quick and easy flatbread recipe and par-bake as instructed. Or purchase two store-bought flatbread crusts.
Heat oven to 500 degrees Fahrenheit. Dust 2 baking sheets with cornmeal and place flatbread on top.
In a small bowl, mix olive oil and minced garlic. Brush flatbreads with the olive oil garlic mixture all the way to edges covering the entire flatbread. This ensures the crust gets nice and crispy.
Divide pesto between the two crusts into an even layer.
Top with slices of fresh mozzarella cheese.
Spread halved cherry tomatoes evenly overtop.
Bake for 10-15 minutes or until cheese is melted and edges of crust start to get dark golden brown.
Remove from oven and top with sprinkle of parmesan cheese, fresh basil and drizzle with balsamic glaze.