I found this in my recipe queue and since we’re on somewhat of a flatbread kick this week, it’s a good time to get it up on the blog! It’s another flatbread dish that really doesn’t require a recipe – just have fun using as much or as little of the ingredients as you wish. I love anything caprese style and if you do as well, this is a keeper. And simple. And delicious. I used the Flatout brand for the flatbreads – six come to a package. Double, triple, or quadruple the recipe to serve more hungry family or friends! And I also used the Belgioioso brand pre-sliced fresh mozzarella which tends to be a little thicker and requires a little more baking time so adjust your time accordingly if you are using a thinner cheese.
- Flatout Flatbread
- Store-bought good quality basil pesto (I use Cibo Naturals)
- 12-ounces heirloom or multi-colored grape tomatoes
- ¼ cup extra-virgin olive oil
- 16-ounces pre-sliced fresh mozzarella
- 10 basil leaves, rolled together and thinly sliced (chiffonade)
- kosher salt and coarse ground pepper
- Preheat the oven to 375°F. Halve the grape tomatoes lengthwise, place in a small bowl and add the olive oil. Season with salt and pepper, give it a good stir, and set aside.
- Arrange the flatbread on a baking sheet, and bake – unadorned with any toppings – for 2 minutes.
- Remove the flatbread from the oven, and spoon on a few dollops of pesto and spread with the back of a spoon. Arrange the mozzarella slices over the pesto layer, and then top with the tomatoes and basil.
- Bake at 375°F for 5-8 minutes and serve.
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