Caprese Flatbread
Servings: 4 Servings
Ingredients
- 2 flatbread large in size, homemade or store bought
- 6 ounce(s) basil pesto homemade or store bought
- 6 ounce(s) mozzarella We used fresh mozzarella pearls.
- 1 cup cherry tomatoes quartered
- 2 Tbsp. balsamic glaze homemade or store bought
- 8 basil leaves chiffonade cut (optional for garnish)
Instructions
- Place flatbread on a large baking sheet, and preheat the oven to 425°F.2 flatbread
- Divide the pesto evenly between each flatbread, and spread it into an even layer. Dot the mozzarella cheese among each flatbread, then top with tomatoes.6 ounce(s) basil pesto, 6 ounce(s) mozzarella, 1 cup cherry tomatoes
- Bake the flatbread for 10 to 15 minutes until the cheese melts. Remove from the oven, and drizzle with balsamic glaze. Add the basil leaves and grated Parmesan cheese if desired.2 Tbsp. balsamic glaze, 8 basil leaves
- Cut each flatbread into several pieces, and serve hot. Store leftovers in the refrigerator for up to 3 days.
Notes
*The nutrition and caloric information provided are to be used as a guideline, and are an estimate only.
*Please see the post for answers to frequently asked questions.
Nutrition Facts
Caprese Flatbread
Serving Size
0.5 flatbread
Amount per Serving
Calories
361
% Daily Value*
Fat
25
g
38
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.03
g
Cholesterol
26
mg
9
%
Sodium
843
mg
37
%
Potassium
108
mg
3
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
1088
IU
22
%
Vitamin C
9
mg
11
%
Calcium
121
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
