How to Make Caprese Flatbread with Fresh Mozzarella

I’m going to show you how to make Caprese flatbread with fresh mozzarella – simple ingredients, big flavor, and perfect for any day of the week.

Let’s talk about this caprese flatbread recipe. It’s one of those easy weeknight dinners that feels a little fancy, but takes barely any effort.

We’re talking juicy tomatoes, fresh mozzarella cheese, warm flatbread, and a rich basil pesto. Add a drizzle of balsamic glaze on top and you’ve got yourself a total showstopper.

This one works great as a light dinner or as the perfect appetizer for a gathering.

The best part? You can use simple ingredients, and even make parts of it from scratch if you’re feeling it.

What You’ll Need for Caprese Flatbread with Fresh Mozarella

Here’s what you’ll gather up:

• 2 large flatbreads or naan bread (store-bought from your local grocery store or homemade)
•  ½ cup of basil pesto (again, store-bought or homemade works!)
• 8 oz fresh mozzarella cheese, torn or sliced
• 1 cup red or yellow grape tomatoes, cut in half
• Fresh basil to taste
• Flaky sea salt to taste
• Optional: drizzle of balsamic glaze or balsamic vinegar

This combo brings the freshness of a caprese pizza without the fuss. The grape tomatoes get warm and just slightly roasted, and the fresh mozzarella melts like a dream.

How to Make Caprese Flatbread Pizza

Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy prep and clean-up.

Place your flatbreads on the sheet. This helps you load them up easily before sliding them straight onto the oven rack for baking. You want that crust to get golden and a little crisp.

Spread about ¼ cup of basil pesto on each flatbread. Get it all the way to the edges. Then layer on the fresh mozzarella cheese. Tear it into bite-sized pieces or slice it thin—it’s up to you.

Next, top it off with the fresh tomatoes. I like using a mix of yellow and red grape tomatoes for a little pop of color and flavor. Make sure they’re halved so they cook evenly.

Now slide the flatbreads off the pan and right onto the oven rack. Bake in the preheated oven for 6–8 minutes. The cheese will melt. The crust will crisp up just right. Keep an eye on it—you want golden edges.

When it’s done, pull it out and sprinkle flaky sea salt and a few torn fresh basil leaves on top. You can finish it off with a drizzle of balsamic glaze or a splash of balsamic vinegar. That sweet-tart hit takes it over the top. 

Want to Make Your Own Pesto Sauce?

If you’ve got a little time, homemade pesto is a great way to use up fresh basil and get a flavor boost. Here’s how I do it:

• 2 cups packed fresh basil
• ¾ cup shredded Parmesan cheese
• ½ cup toasted pine nuts
• ½ cup extra virgin olive oil
• 2–3 cloves garlic (minced or whole)
• ¼ tsp salt
• ¼ tsp crushed red pepper or black pepper

Toss everything into a food processor or use a blender, immersion blender, or mortar and pestle. Blend it until smooth. You can add more olive oil if it feels too thick.

Store the pesto in an airtight container in the fridge for up to three days. The pesto and cheese help to create that perfect combination of fresh flavors. 

Homemade Sourdough Flatbread (Optional)

If you’re in a sourdough groove, you can make your own flatbread too. It’s simpler than you think.

Here’s what you’ll need for this easy flatbread recipe:

• 2 cups all-purpose flour
• 1 cup sourdough starter (active or discard)
• ¾ tsp salt
• ½ cup whole milk (or whatever milk you’ve got)
•  Avocado oil or olive oil for cooking

Mix everything together. Knead it until smooth. Cover it and let it rest 3–4 hours on the counter—or up to 8 hours in the fridge for a longer ferment.

After it rests, divide the dough into 8 balls. Roll them out on a floured surface.

Heat a skillet (cast iron works great) over medium. Add a little olive oil. Cook each flatbread 1–2 minutes per side until golden and puffed in spots.

Now you’ve got a beautiful base for your caprese flatbread pizza.

Time to be a Doer and Make This Delicious Caprese Flatbread

This is the kind of meal the whole family can enjoy and it’s an easy weeknight dinner option. It’s customizable, light but satisfying, and uses simple ingredients you probably already have.

You can serve it with a side salad, or just eat it standing at the counter (I’ve done both). I love to put some sliced deer salami out with it. Yum!

You can add additional toppings, like, diced red onion, a tangy balsamic glaze, and sun-dried tomatoes. This really is an easy recipe and I hope you like it as much as we do.

Enjoy the melty mozzarella, slice it into smaller pieces, and serve it with a simple salad. Enjoy!  

Print the recipe card, make it once, and I promise—it’ll be in your regular rotation. Fresh, colorful, and seriously easy. Give this quick dinner a try this week!

With love,

Anna Sue