Caprese Flatbread

5 from 1 vote

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

Prep Time5

Cook Time12

Total Time17

Course: Lunch, Main

Cuisine: American

Keyword: caprese flatbread

Servings:

Calories: 651kcal

Author: Monica Lensink

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!

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.