These caprese pesto flatbreads topped with fresh pesto, mozzarella, tomatoes, and basil. This recipe is a perfect weeknight dinner with minimal cooking time and minimal clean up. Done in just 15 minutes, it makes for a fun twist on pizza! I am loving all the fresh ingredient recipes lately, and this one is no exception. What would you add to yours? Let me know!
What You Will Need For This Recipe:
Flatbreads
Olive oil
Fresh mozzarella
Pesto (I used the Trader Joe’s vegan pesto)
Grape tomatoes
Chopped basil
Balsamic vinegar
Honey
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This healthy orange chicken is the recipe you need to save some money and replace your favorite takeout. I love a good takeout dinner but it’s always nice to have a recipe to make a healthier version at home.
Caprese Pesto Flatbreads
Flatbreads topped with fresh pesto, mozzarella, tomatoes, and basil. This recipe is a perfect weeknight dinner with minimal cooking time and minimal clean up.
Ingredients
Flatbreads:
2-3 flatbreads of choice (depending on size)
2 tbsp olive oil
16 ounces fresh mozzarella
3/4 cup pesto (I used the Trader Joe’s vegan pesto)
1 cup halved grape tomatoes
1/4 cup chopped basil
Balsamic reduction:
1/4 cup balsamic vinegar
2 tbsp honey
Method
- Cook flatbreads if needed according to package instructions
- Add olive oil, pesto, mozzarella, & tomatoes to each flatbread
- Preheat oven to 400F
- Add the flatbreads to the oven
- Cook for 10-12 minutes
- While the flatbreads cook, make the balsamic reduction
- Heat a small pot over low medium heat, add balsamic vinegar & honey
- Cook until combined, it just takes a couple minutes
- Remove flatbreads from oven, add basil on top, and drizzle balsamic reduction on top
- Slice & enjoy!
