Caprese Flatbread
Loaded with bubbling mozzarella, juicy vine-ripened tomatoes, fresh basil, and a dash of tangy balsamic glaze, this caprese flatbread has all the flavour of Italy in one appetiser.
Ingredients
- 1 large flatbread
- 1 teaspoon olive oil
- 125 g drained mozzarella sliced
- 140 g tomatoes mixed — I use vine cherry tomatoes, sliced
- fine sea salt to taste
- 1 teaspoon balsamic glaze
- 2 sprigs basil
Instructions
- Preheat your oven to 220°C (428°F).
- Add 1 large flatbread to a baking tray. Brush with 1 teaspoon olive oil.
- Once the oven comes to temperature, bake for 5-8 minutes, or until lightly browned. If your flatbreads are already quite baked, reduce the time to 2 minutes.
- Next, add 125 g drained mozzarella (sliced) and 140 g tomatoes (sliced) to the flatbread. You can also season the caprese flatbread with fine sea salt (to taste) at this stage.
- Bake for an additional 5-8 minutes, or until the mozzarella has melted.
- For the best caprese flatbread, place it under the oven broiler/grill for 2-5 minutes, or until the cheese is bubbly and charred.
- Once baked, top the caprese flatbread with 1 teaspoon balsamic glaze and 2 sprigs basil (roughly torn).
Notes
This recipe makes 1 large flatbread, which can be cut into around 5-6 pieces.
If you can, it's best to use a block of pizza mozzarella, not the water-packed mozzarella that's more common in the U.K.; the latter can leak water, making the flatbread soggy. To prevent this, pat dry.
Equipment
Nutrition
Calories: 555kcalCarbohydrates: 33gProtein: 33gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 99mgSodium: 1005mgPotassium: 487mgFiber: 3gSugar: 6gVitamin A: 2222IUVitamin C: 20mgCalcium: 687mgIron: 2mg
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