Mozzarella and Tomato Caprese Flatbread
This caprese flatbread recipe is an easy way to take advantage of the best of the season’s fresh tomatoes, basil, and of course mozzarella, making it the perfect appetizer bite or as an easy vegetarian dinner.
Head to the farmers market this time of year and you’ll see everyone around freaking out over the bulbous beauty of the heirloom tomatoes and just-off-the-vine-still-warm-from-the-sunshine beefsteaks.
I think they’re lovely too. But my fave tomato this time of year are the sweet cherry tomatoes I can pop straight in my mouth like candy.
Awwwww, who am I kidding? I love these baby tomatoes any time of year.
A few weeks ago I photographed the new winter menu of one of my favorite clients, Deer Valley Resort in Park City, UT. If you haven’t yet been to Park City and Deer Valley, it’s a destination to put on your bucket list, not only for winter skiing, but truly any time of the year.
This time around we shot photos for the new menu items for their low-key bar and restaurant The Brass Tag. But where does that name come from? Back in the day aka around 1890, the silver boom was huge in Park City and local miners would hang a brass tag before entering the silver mines to work. When the day was done, if there was tag still hanging on the board, it was time to start a search for the miner. Think of it as the low-tech GPS system of yesteryear.
This easy to make caprese-style flatbread pizza was just one of the items we shot that day, and after looking at it through the lens, and then taking a bite (okay, maybe more), I knew it was something you guys would love to make at home.
How to Make Caprese Flatbread Pizza
Using flatbread in lieu of pizza dough is a super quick solution to the “what are we gonna eat?” dilemma. The chefs at Deer Valley bake their own flatbread in a wood-fired oven, but since I am wood-fired-ovenless I go the easy route and buy the Stonefire brand at the grocery store. My symmetrical-seeking eye always wishes the store-bought naan was shaped a little more round. Next time I may try their thin pizza crust.
I like to toast the flatbread before topping it so the bottom is crisp and doesn’t get soggy. It also creates a crisp layer to rub a fresh garlic clove over to impart some real flavor.
see more: 15 Appetizers with 5 Ingredients or Less
How to Make My Beyond Simple No-Cook Tomato Pizza Sauce
This pizza flatbread doesn’t require a heavy sauce, or really much of a sauce at all. Here’s how I make mine:
- Choose a large, fresh tomato (beefsteak is one of my favorites) and use a sharp knife to score an X on the bottom of the fruit.
- Bring a small sauce pan of water to a boil—enough to cover the tomato—and dip the tomato in it for 30 seconds to 1 minute.
- Remove the tomato from the water and peel the skin away. If it doesn’t easily release, pop it back into the water for another 30 seconds or so.
- Once the skin is removed, crush the tomato (and the seeds) with your fingers or give it a quick pulse with an immersion blender. If the seeds aren’t your thing you can always strain them out, but I like my sauce a little chunky so I don’t strain. Add kosher salt to taste.
When choosing your mozzarella, try and find a low-moisture mozzarella so the flatbread doesn’t pool with watery cheese as it melts.
see more: 31 Days of Summer Produce Recipes to Make in August
More Caprese Recipes You’ll Want to Make Now
I have more caprese recipes on the blog than tomatoes on the vine! Here are a few you’re gonna love, too.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Mozzarella and Tomato Caprese Flatbread
Use plain store-bought naan for the base of this flatbread, or try garlic flavored naan for even more flavor punch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 flatbreads
- 2 naan-style flatbreads or store-bought thin pizza crust
- 1 clove garlic smashed with the flat side of a chefs knife
- 1 large tomato
- Kosher salt
- 6 ounces mozzarella cheese
- 1 cup cherry tomatoes sliced in half
- Dried oregano
- Crushed red pepper flakes
- Fresh basil leaves
- Balsamic glaze
Preheat the oven to 450°F and line a baking sheet with parchment paper then top with the naan flatbreads. Toast for 5 minutes then remove from the oven. While still hot, rub the breads with the clove of garlic and set aside.
Choose a large, fresh tomato (not the cherry type that sit on top of the flatbread) and use a sharp knife to score an X on the bottom of the fruit.
Bring a small sauce pan of water to a boil with enough water to cover the tomato, and dip the tomato in it for 30 seconds to 1 minute.
Remove the tomato from the water and peel the skin away. If it doesn’t easily release, pop it back into the water for another 30 seconds or so.
Once the skin is removed, crush the tomato (and the seeds) with your fingers or give it a quick pulse with an immersion blender. If the seeds aren’t your thing you can always strain them out, but I like my sauce a little chunky so I don’t strain. Add kosher salt to taste.
Top each of the naan breads with the crushed tomato. Tear the mozzarella into chunks and divide between the naan and top with the cherry tomato halves.
Bake the flatbread until the cheese is melted and the crust is golden, about 5-7 minutes. Remove from the oven and sprinkle with more salt, a pinch or two of dried oregano and red pepper flakes. Tear the basil leaves into pieces and sprinkle over the flatbread then drizzle with balsamic glaze. Cut into slices and serve hot.
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