Flatbread Pizza Margherita

5 from 7 votes

This flatbread pizza Margherita features tomatoes, basil, mozzarella, and balsamic glaze—a delicious Caprese flatbread for any meal!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main Course, Dinner, Entree

Cuisine: Italian

Keyword: Appetizers, vegetarian, pesto recipe, caprese recipes, flatbread, flatbread pizza Margherita

Servings: flatbreads

Calories: 877kcal

2 flatbreads
2 tablespoons olive oil
½ cup basil pesto
8 ounces fresh mozzarella (drained and patted dry)
1 cup grape tomatoes, halved (if you substitute with cherry tomatoes strain the juice from them first)

Place the baking sheet on the top rack of the oven and preheat the oven to 450ºF. As the oven is preheating, prepare the flatbreads.
Brush each flatbread from edge to edge with 1 tablespoon of olive oil. Once the oven is preheated remove the baking sheet from the oven and line it with parchment paper, a silpat silicone sheet, or lightly grease the sheet.
Carefully place the flatbreads on the preheated baking sheet. Bake at 450ºF on the top rack for 3-4 minutes, until golden and crisp.
Remove the baking sheet from the oven. Spread each flatbread with up to 1/4 cup of pesto to within 1 inch of the edge. Sprinkle the top of each with 1/2 of the halved grape tomatoes. Cut mozzarella balls in half (unless using the small pearl size) or tear the slices into bite-sized pieces. Spread the mozzarella cheese around the flatbread.
Bake at 450ºF for 3-5 minutes until the cheese is melted. Remove flatbreads from the oven and place on a cutting board. Top with basil leaves and drizzle top with balsamic glaze. Cut each into quarters and serve.

Recipe Variations:

- Cheesy: Add extra parmesan cheese on top for a richer, more indulgent flavor. You can also mix in shredded mozzarella for a melty, cheesy bite.

- Swap out the pesto for another sauce like easy 3 ingredient bbq sauce or marinara sauce.

Storing Instructions:

Tomato mozzarella flatbread leftovers can be stored in an airtight container in the refrigerator for up to three days.
To reheat leftovers, put them in an oven at 350ºF for about 5 minutes or until they are warm.
Just place the tomato basil flatbreads in a freezer safe container and freeze for up to three months.
When you are ready to enjoy it, thaw overnight in the refrigerator and reheat as directed above.