Flatbread Caprese

Name: Flatbread Caprese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour, plus more for kneading; ½ teaspoon active dry yeast; 1 teaspoon sea salt, plus more as needed; ¼ teaspoon sugar; 1 cup warm water (105°F to 110°F); 2 tablespoons Extra virgin olive oil; 4 ounces fresh mozzarella, cut into 1/2-inch cubes; ½ pint grape tomatoes, sliced into 1/4-inch-thick rounds; ¼ cup fresh basil leaves

A homemade flatbread topped with fresh mozzarella, grape tomatoes, and basil in the style of a Caprese salad. This crispy golden bread is perfect as an appetizer or light meal.

4 servings

59 min

Published October 4, 2025

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Ingredients

•2 cups all-purpose flour, plus more for kneading
•½ teaspoon active dry yeast
•1 teaspoon sea salt, plus more as needed
•¼ teaspoon sugar
•1 cup warm water (105°F to 110°F)
•2 tablespoons Extra virgin olive oil
•4 ounces fresh mozzarella, cut into 1/2-inch cubes
•½ pint grape tomatoes, sliced into 1/4-inch-thick rounds
•¼ cup fresh basil leaves

Cooking Instructions

1.
Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
5 min
2.
Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
14 min
3.
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
10 min
4.
Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
20 min
5.
Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
5 min
6.
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.
5 min

Ingredients

•2 cups all-purpose flour, plus more for kneading

•½ teaspoon active dry yeast

•1 teaspoon sea salt, plus more as needed

•¼ teaspoon sugar

•1 cup warm water (105°F to 110°F)

•2 tablespoons Extra virgin olive oil

•4 ounces fresh mozzarella, cut into 1/2-inch cubes

•½ pint grape tomatoes, sliced into 1/4-inch-thick rounds

•¼ cup fresh basil leaves

Cooking Instructions

Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.

5 min

Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.

14 min

Preheat the oven to 425°F. Coat a baking sheet with cooking spray.

10 min

Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.

20 min

Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.

5 min

Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

5 min