‘Tis the season for tomatoes, mozzarella, and easy-peasy recipes for summer grilling and picnicking. I go for all things caprese, so it’s no surprise that I’m delving into pizza-type foods for this caprese flatbread. When you take all kinds of shortcuts like I do, this is the easiest heat and go dinner EVER.
I’m a fiend for balsamic, cheese, and cheaper-than-meat vegetarian dishes. So this caprese pizza is winner-winner chicken dinner. Without the chicken. But you could add chicken now that I think about it. Oooh, caprese chicken flatbread time!
I just realized how often I cook caprese-inspired dishes. It’s kind of a lot. Here are a few favorites in case you’ve got some leftover tomatoes and mozz. And the balsamic! Don’t forget it!
- Herbed heirloom tomato tart
- Caprese stuffed portobellos with brown butter
- Beet artichoke caprese salad
- Caprese kabobs: the easiest “fancy” appetizer ever
Want more recipes in your life?
- 1/2 cup balsamic vinegar, reduced like this!
- 2 large pieces of naan, flatbread of your choice, or pre-made pizza crust
- 4 Tbsp of extra virgin olive oil
- 1 cup cherry tomatoes, I used heirloom
- 1 cup fresh ciliegine mozzarella balls (or sliced fresh mozzarella)
- 1/4 cup fresh basil, chiffonade
- Black pepper and salt to taste (I used smoked sea salt)
- Preheat oven to 450F. Lay out flatbread on a large baking sheet and brush each with some olive oil.
- Slice tomatoes and mozzarella into halves and arrange all over the flatbread. Sprinkle basil, salt, pepper, and half of the balsamic vinegar on top. Bake for 15-18 minutes until the cheese is melted and bubbly.
- Top with the rest of the balsamic reduction (here's how to easily reduce balsamic vinegar!). Slice into pieces and serve hot.