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Caprese flatbread with chicken turns a favorite summertime salad into an entree meal. It’s ready to enjoy in minutes for quick weeknight dinners or lunches.
Is there anything more quintessentially summer than a caprese salad?
A traditional caprese salad is a constant dish in my house during tomato season, as one of my favorite lunchtime or dinner accompaniments.
It’s hard to beat the combo of fresh basil, juicy tomatoes, and fresh mozzarella cheese. Of course, I just had to kick it up a notch and turn it into a flatbread with chicken!
One of the best things about this recipe? It’s ready in just a few minutes.
Remember my carrot top pesto? It makes for the ideal sauce on this flatbread, adding so much earthy, garlicky flavor to the sweet tomatoes and creamy cheese.
You can use whatever variety of pesto you like, but take advantage of summer to get a batch of homemade pesto in the fridge before the sun escapes us.
Pesto keeps for about a week in the fridge, but you can freeze it as well. Use ice cube trays so you can easily pop out a square to add to your eggs, pasta, or whatever else you like.
Use chicken leftovers from another meal or batch-cook some ahead of time for lunch and dinner recipes like this one.
Shredded rotisserie chicken works great as well!
While you could make a caprese pizza using fresh pizza dough, I prefer to use a premade flatbread or naan.
We always have naan on hand, especially in the summer, because it’s great for making quick pizzas for my kids. (We also love it for curry, of course!) The smaller naans are perfect for making single servings or snack-size flatbreads.
For this recipe, I use sliced tomatoes.
Be sure to use smaller, but firm ripe tomatoes that will hold their shape after a stint in the oven. I like to use a variety for color, but you can use whatever you prefer or is available.
Try green tomatoes for a bit of a different taste that will be less sweet. Or, you can use whole cherry tomatoes or halved grape tomatoes.
Use fresh mozzarella for this caprese flatbread. I like to buy mozzarella balls, ciliegine, which are the ideal size. You can also use the larger size bocconcini and slice them, or the fresh mozzarella slices.
Both marinated and plain mozzarella are excellent on caprese flatbread. If you have extra left over, add it to a panzanella!
Balsamic Vinegar Glaze
The caprese flatbread is finished off with a drizzle of balsamic glaze. I tend to add balsamic to every tomato dish because the acidity creates great balance in the dish.
Note that balsamic glaze is thicker than regular balsamic vinegar, but if you have good quality balsamic, it should also be thick enough to use here.
If you don’t like balsamic, try a squeeze of lemon juice instead!
How to make caprese flatbread
Preheat oven to 400 degrees and set one large or two small flatbreads on a rimmed baking sheet.
Spread 2 tablespoons pesto evenly on the flatbread. I leave the edge of the flatbread uncovered to prevent any pesto from leaking off the side.
Slice the tomatoes to about ¼ inch and arrange them on the flatbread.
Place the mozzarella balls in between the tomatoes, and on top if you like. You can cut them in half to help prevent them from rolling around on the flatbread.
Add the cooked chicken if desired, then place the baking sheet in the oven.
Bake for 10 minutes, until the cheese has melted and pizza is warmed through.
Top with fresh basil and drizzle with balsamic glaze, then slice and serve.
Other flatbread ideas
Looking for more ways to enjoy flatbread? Any pizza can be turned into a flatbread. Try one of these:
- BBQ Pulled Pork Pizza
- Use cooked sausage and fresh red onions
- Brussels Sprouts Bacon Pizza
- Make a breakfast flatbread with eggs, bacon, and tomato
Caprese flatbread is an absolutely delicious meal for summertime. Grab some fresh tomatoes and make it today!
Caprese Flatbread with Chicken
- 2 pieces flatbread or naan
- 2 tablespoons prepared pesto
- 1 tomato, sliced
- 3 ounces ounce cooked boneless skinless chicken breast
- 1/2 ounce chopped fresh mozzarella cheese or tiny fresh mozzarella cheese balls
- Fresh basil leaves, torn
- 2 teaspoons balsamic vinegar, optional
- Preheat oven to 400° F. Place flatbread on a baking sheet.
- Spread 1 tablespoon pesto on each flatbread. Place tomato slices on top.
- Slice chicken and arrange on top of tomato. Add mozzarella in between chicken pieces.
- Bake for about 10 minutes, until cheese has melted. Scatter basil leaves on top, and drizzle on balsamic vinegar, if desired.