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These Caprese Flatbreads are lightning fast yet extremely delicious, just the thing for an ultra-simple lunch or dinner. Use a flavorful crust, layer on the creamy mozzarella and juicy tomatoes, and go wild with the fresh basil on top–you can’t go wrong!

Caprese flatbread with fresh tomatoes and basil made on garlic naan.

Flatbreads are wonderful. Caprese of any kind is wonderful. Is it any wonder that the combination is a true match made in heaven?

It’s no secret that we love a good flatbread around here — so delicious, so easy and quick to make, but somehow still feels like a real meal — and this one rocketed right to the top of the pecking order. Not only does it taste ultra fresh and delicious, thanks to the classic combination of creamy mozzarella, juicy tomatoes, and fresh leafy basil, it’s also incredibly easy to throw together.

It’s simple even by flatbread standards, which is really saying something.

Related: Easy Caprese Skewers

Ingredient & Substitution Notes

Labeled overhead view of naan, shredded mozzarella cheese, grated Parmesan, tomatoes on-the-vine, and fresh basil.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Flatbread-style crusts. For this particular flatbread, my very favorite base is garlic naan. I think the extra thickness holds up well to juicy tomatoes, and the baked-in flavor adds something to offset the lack of a traditional sauce. This said, the flatbread will work wonderfully with a lavash-style or any other thin flatbread, too.
  • Mozzarella and Parmesan cheese. For maximum melting and flavor.
  • Fresh slicing tomatoes. Roma, on-the-vine, or any other large slicing tomato will work perfectly.
  • Fresh basil. This is important!
  • Red pepper flakes. An optional but really tasty kick at the end.

Optional Additions

Although this does not have a sauce as written, if you did want to add one, marinara or pesto would be a fun base. If you love the sweet tang of balsamic vinegar, drizzle on a little balsamic glaze at the end.

How To Make Caprese Flatbread

Assembled but uncooked caprese flatbreads.

This is certainly a simple meal! This is a quick overview; find more details in the print-friendly recipe card below.

  1. Preheat your oven to 425 degrees F and set your flatbread(s) on large rimmed baking sheets. Depending on the size of your flatbread and of your pan, you may be able to use just one pan, but if you need two, use them or bake the flatbreads one at a time. The crusts should not overlap.
  2. If using a plain flatbread base, brush a light mixture of olive oil, garlic powder, and sea salt around the outer rim to season what will be the exposed crust. I skip this if starting with garlic naan.
  3. Sprinkle on mozzarella. Resist the temptation to add too much!
  4. Top with sliced tomatoes, slivered basil, and a light dusting of Parmesan.
  5. Bake for about 10 minutes. The cheese should be fully melted and bubbling in a few spots. The exposed flatbread edges should be golden brown, and the tomatoes will be nice and juicy.
  6. Sprinkle with fresh basil leaves and red pepper flakes. Slice and dig in!

Pro Tip

I know it’s hard to wait, but let the flatbread cool for a couple of minutes before slicing and serving! Trying to slice extremely hot pizza can be frustrating because the cheese will sometimes bunch and pull off. And it’s too hot to eat, anyway! Allow 1-2 minutes rest on a cutting board, then slice and devour.

Sliced caprese flatbreads scattered with lots of fresh basil leaves.

Storage & Reheating

Flatbread reheats really well if stored correctly!

  • Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the fridge for up to 3 days.
  • To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Angled view of a countertop with several naan flatbread pizzas made in a caprese style with mozzarella and tomatoes.

Related Recipes

You can never have too many pizza recipes! Flatbreads and naan pizza are always delicious — some of our favorite combinations include this pesto olive flatbread, BLT flatbread, BBQ chicken flatbread, and of course a classic simple pepperoni.

Craving more caprese? Try this peach caprese salad, easy caprese skewers, a marinated mozzarella salad with cherry tomatoes, or a caprese pasta salad with prosciutto and pine nuts for your next fix.

If you try this Caprese Flatbread recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Caprese Flatbread

Lightning fast yet extremely delicious, just the thing for an ultra-simple lunch or dinner.

Ingredients

  • 2 naan or other flatbread crusts
  • 1 Tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • pinch fine sea salt
  • 1 and 1/2 cups shredded mozzarella cheese
  • 2 on-the-vine, Roma, or other slicing tomatoes
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • red pepper flakes optional garnish

Instructions

  • Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.
  • Combine olive oil, garlic powder, and sea salt in a small dish. Brush this mixture lightly along the outer rim of the crust. (I actually like to use garlic naan and skip this step, but if you’re using plain naan or an unseasoned lavash-style flatbread, I highly recommend the brushing step to add flavor in lieu of a traditional sauce.)
  • Sprinkle the mozzarella evenly over the flatbread.
  • Thinly slice the tomatoes and arrange over the cheese. Sprinkle lightly with Parmesan. Cut about 1/4 of the basil into thin slivers and sprinkle this on top.
  • Transfer flatbreads to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed edges are brown and crisp.
  • Remove from the oven. Sprinkle with the remaining fresh basil leaves plus extra Parmesan and/or red pepper flakes, as desired. Slice and enjoy!

Notes

  • This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
  • Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
  • To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.

Nutrition Estimate

Calories: 651 kcal, Carbohydrates: 66 g, Protein: 30 g, Fat: 29 g, Saturated Fat: 13 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Cholesterol: 76 mg, Sodium: 1380 mg, Potassium: 378 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 1909 IU, Vitamin C: 18 mg, Calcium: 526 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!