Caprese Flatbread

Crispy Caprese Flatbread... loaded with basil pesto, fresh mozzarella, grape tomatoes and balsamic vinaigrette. The perfect appetizer for any occasion!

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 115kcal

Author: Cathy Trochelman

Ingredients

1 piece Lavash bread cut in half lengthwise
2 heaping Tablespoons basil pesto
1/2 cup shredded mozzarella cheese
12 fresh mozzarella pearls
6 grape tomatoes cut into fourths
1 Tablespoons thinly sliced red onion
fresh basil to taste
balsamic glaze

Instructions

Preheat oven to 400°F.
Cut the lavash in half lengthwise to create two long, thin flatbreads. Place it on a baking sheet and bake for 3-4 minutes to toast.
Chop the tomatoes into fourths, roll and slice the basil into strips, and cut the red onion into thin slices. Set aside.
Assemble by spreading pesto on the toasted flatbreads. Top with shredded mozzarella, red onion, tomatoes, and fresh mozzarella pearls.
Bake for an additional 4-6 minutes or until cheese is melted and edges are crispy.
Remove from oven; garnish with fresh basil and balsamic glaze.
Cut into pieces and enjoy!

Notes

Recipe Variations

Use any type of flatbread, including lavash, naan, pita, or homemade
Substitute sun dried tomato pesto for basil pesto
Use shredded provolone or Italian blend instead of mozzarella
Use any type of tomatoes
Omit the onion according to taste
Garnish with Italian seasoning, grated Parmesan or crushed red pepper flakes

Nutrition