Caprese Pesto Mozzarella Flatbreads
Crispy baked flatbreads layered with aromatic basil pesto, sliced ripe tomatoes, melted whole-milk mozzarella, and a light drizzle of sweet balsamic glaze.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 7
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.40/serving
Dietary
- Vegetarian
- Egg-Free
- Pescatarian
- Low-Sugar
- Low-Cholesterol
Tags
- bake
- fresh
- rich
- comfort food
- quick
- classic
Ingredients
- 7 flatbreads (round or oval)
- 0.75 cup basil pesto
- 1 pound fresh mozzarella cheese (sliced into 1/4-inch rounds)
- 4 Roma tomatoes (medium, sliced thin)
- 2 cup baby spinach
- 2 tablespoon balsamic glaze
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat oven to 425 degrees F. Arrange flatbread rounds across 2 large baking sheets.
- Spread about 1 1/2 tablespoons basil pesto evenly over each flatbread.
- Layer baby spinach leaves over the pesto, then arrange sliced Roma tomatoes and fresh mozzarella cheese evenly over each flatbread. Season tops with 1/4 teaspoon black pepper.
- Bake in preheated oven for 8 to 10 minutes until cheese is melted and bubbling and edges of the crust are golden crisp.
- Drizzle with balsamic glaze just before slicing and packing.
Notes
Delicious warm or at room temperature for lunchboxes. Commercial pesto contains tree nuts (pine nuts) and dairy (parmesan).
Nutrition (per serving)
- Calories: 484
- Protein: 19.5 g
- Carbohydrates: 36.8 g
- Fat: 28.9 g
- Fiber: 3 g
- Sodium: 1067 mg
- Saturated Fat: 11.1 g
- Sugar: 6.5 g
- Cholesterol: 45 mg