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KeepItSimpleAnnaSue

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.
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Prep Time 7 minutes
Cook Time 8 minutes
Course: Appetizer, Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 2 large flatbreads or naan (store bought or homemade)
  • ½ cup balsamic pesto (store bought or homemade)
  • 8 oz. fresh mozzarella
  • 1 cup red or yellow grape tomatoes, halved
  • fresh basil, to taste
  • flaky sea salt, to taste
Homemade Pesto (optional)
  • 2 cups fresh packed 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
Homemade Sourdough Flatbread (optional)
  • 2 cups all-purpose flour
  • 1 cup sourdough starter (active or discard)
  • ¾ tsp. salt
  • ½ cup whole milk (any milk will work)
  • olive oil or avocado oil for cooking

Method
 

  1. Preheat your oven to 425°.
  2. Lay the flatbreads on a baking sheet to load and then to be able to easily slide off of the pan into the oven. They will bake directly on the oven rack.
  3. Spread ¼ cup of the pesto on each flatbread.
  4. Tear or slice the mozzarella and place it on top of the flatbread.
    pesto-fresh-mazorella-spread-on-flatbread-for-caprese-Flatbread-with-fresh-mazorella.jpg
  5. Cut the cherry/grape tomatoes in half and layer them on top.
    pesto-fresh-mazorella-and-tomatoes-spread-on-flatbread-for-caprese-Flatbread-with-fresh-mazorella.jpg
  6. Bake directly on the oven rack for 6-8 minutes. The crust should be golden brown and the cheese will be melted.
    pesto-fresh-mazorella-and-tomatoes-spread-on-flatbread-for-caprese-Flatbread-with-fresh-mazorella-1.jpg
  7. Sprinkle the flaky sea salt on the top and serve!
    pesto-fresh-mazorella-and-tomatoes-spread-on-flatbread-for-caprese-Flatbread-with-fresh-mazorella-2.jpg
Homemade Pesto
  1. Combine all of the ingredients into a food processor, blender, mortar and pestle, immersion blender, or use a sharp knife and a cutting board.
  2. You can add 1-2 tbsp. more olive oil to get it to the consistency that you prefer.
  3. Store it in the refrigerator for up to three days.
Homemade Sourdough Flatbread
  1. Combine and knead the four, starter, salt, and milk.
  2. Cover and let rise for 3-4 hours or up to 8 hours in the fridge for a longer ferment.
  3. Divide the dough into 8 pieces.
  4. Roll the pieces flat on a lightly floured surface.
  5. Heat a cast iron skillet or skillet with a bit of oil in it over medium heat.
  6. Cook each flatbread for one to two minutes, or until it starts to turn a little bit brown.