This easy recipe for caprese flatbread pizza is a must, especially when you need a quick dinner! These naan flatbread pizzas are topped with fresh mozzarella, juicy tomatoes, fresh basil, and drizzled with balsamic glaze for a quick, yet impressive meal.
Servings: 2 flatbreads
- 1 cup balsamic vinegar
- 2 naan breads (or pita)
- 1 tablespoon olive oil
- ⅛ teaspoon sea salt + more to taste
- 3 cloves garlic, minced
- 2-3 medium heirloom tomatoes, sliced
- 6 ounces fresh mozzarella (pearl-sized)
- 5-6 basil leaves
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Pour balsamic vinegar into a small saucepot. Heat on medium-high heat until boiling. Once boiling, reduce heat to medium and let simmer for ~20 minutes, or until the vinegar thickens and is reduced (to about ¼ cup). It should be able to coat the back of a spoon. Let cool to thicken more.
Meanwhile, place the naan on the baking sheet. Brush olive oil over both pieces of naan. Top with salt and minced garlic. Add sliced tomatoes and mozzarella.
Bake in the oven for 10 minutes, or until the cheese has melted and the naan is golden brown. Remove from the oven. Top with basil. Drizzle balsamic glaze over the flatbreads.
Serve and enjoy!