Basil Caprese Flatbread
Whether you serve it as an appetizer or the main course, this Basil Caprese Flatbread is a scrumptious way to enjoy a warm spring or summer evening. Adding a pinch of Mighty Salt™ on top of this flatbread will bring out even more of the tart flavor of the fresh tomatoes – go ahead and give it a try! You can try making this recipe on the grill, too!
While this recipe does use fresh basil, it incorporates Member’s Mark™ Dried Basil Leaf, which provides significant flavor in an easy-to-use form!
What Kind of Tomatoes to Use for Flatbread
For this recipe, you want tomatoes that are:
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Flavorful (sweet and a little tangy)
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Not too watery (so they don’t make the flatbread soggy)
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Pretty (since Caprese is all about those colorful, fresh slices)
Here are the best types:
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Campari tomatoes – great balance of sweetness and acidity, juicy but not overly watery.
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Roma tomatoes (plum tomatoes) – meatier and less juicy, so they won’t soak the flatbread.
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Heirloom tomatoes – if you want it extra colorful and fancy; just pat them dry a little.
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Cherry or grape tomatoes – sliced in half; super sweet and good if you want mini bites instead of big slices.
Tip: Whichever you use, sprinkle the slices lightly with Mighty Salt™ and let them sit for a few minutes, then pat dry — this helps avoid sogginess on your flatbread.
How to Grill Flatbread
1. Start with the Dough:
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You can use homemade dough or store-bought (like pizza dough).
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Let it come to room temperature — it’s easier to stretch.
2. Preheat Your Grill:
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Heat it to medium-high (around 450–500°F).
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Oil the grates lightly with a paper towel dipped in oil and tongs.
3. Stretch the Dough:
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Stretch or roll it out thin — about ¼ inch thick.
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Brush one side lightly with olive oil.
4. Grill One Side First:
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Place the oiled side down on the grill.
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Cover and grill for about 1–2 minutes, until you see bubbles and grill marks.
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Brush the top with olive oil while it’s cooking.
5. Flip and Top (Optional):
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Flip it over.
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Quickly add toppings if you’re making something like Caprese (cheese first, so it starts melting).
6. Grill the Second Side:
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Cook another 1–2 minutes until golden and cooked through.
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Keep an eye on it — it can burn fast!
Extra Tips:
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Don’t overload with toppings before grilling, or it can get soggy.
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Precook toppings that need more time, because flatbread cooks fast.
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Use indirect heat if you want a softer, more chewy texture instead of crispier.
Basil Caprese Flatbread
Ingredients
- 1 Flatbread, store-bought
- 1 tbsp Member’s Mark™ Extra Virgin Olive Oil
- 1 tsp Garlic minced
- 4 oz Fresh mozzarella cheese sliced or torn
- ½ cup Cherry tomatoes halved
- 1 tsp Member’s Mark™ Dried Basil Leaf plus additional for garnish
- Mighty Salt™ to taste
- Member’s Mark™ Black Pepper Grinder to taste
- Fresh basil leaves
- 2 tsp Balsamic glaze for serving
Instructions
- Preheat oven to 450° F.
- Line a baking sheet with parchment paper, and place the flatbread on the prepared pan.
- Brush Member’s Mark™ Extra Virgin Olive Oil on the flatbread. Make sure to cover the entire flatbread with the oil (use more if needed).
- Evenly spread minced garlic over the olive oil. Top the flatbread with fresh mozzarella. Layer with the halved grape tomatoes, and sprinkle on 1 tsp Member’s Mark™ Dried Basil Leaf.
- Bake for 10-15 minutes, or until the cheese is melted and the edges of the crust start to get dark golden brown. You can also broil for 1-2 minutes additional minutes if you want to crisp up the flatbread.
- Top the pizza with additional Member’s Mark™ Dried Basil Leaf for garnish.
- Season with Mighty Salt™ and Member’s Mark™ Black Pepper Grinder, and drizzle with balsamic glaze.
