Caprese Flatbread

Now and then I open the refrigerator, see that we’re out of leftovers and think to myself shit. Leftovers are my go-to when I’m home alone for a meal. It’s not that I don’t enjoy cooking, I just hate going through all the trouble for one. In times like these, I often lazily throw together a pb&j sandwich. Not that there’s anything wrong with that (for the record, I love pb&j sandwiches), but I decided to add a new option to my roster. In comes this Caprese Flatbread. Don’t be fooled by its bougie appearance; this flatbread is basically a mini pizza. On top of being a tasty lunch option, it would be an easy appetizer to serve at a party, so it’s also a versatile mini pizza. So if you hate cooking for one as much as I do, or you want a delicious meal option that requires very minimal effort, try this Caprese Flatbread.

Scroll below for this Caprese Flatbread recipe and don’t forget to subscribe 😉

Here’s what you’ll need:

  • Large naan-style flatbread
  • ½ tsp. garlic, minced
  • 1 Tbsp. olive oil
  • 6 oz. fresh mozzarella cheese
  • 1 cup cherry tomatoes, sliced
  • Pinch basil, dried
  • Balsamic glaze

Here’s what you’ll do:

  1. Preheat oven to 350°F.
  2. Place flatbread on parchment lined baking sheet. Drizzle olive oil and spread garlic over naan bread evenly. Bake in oven for 5 minutes.
  3. Over the toasted naan, place freshly sliced mozzarella.
  4. Evenly distribute sliced tomatoes on top and sprinkle with dried basil.
  5. Bake flatbreads for about 10 minutes or until cheese has melted.
  6. Drizzle with balsamic glaze and serve. Enjoy!

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