Caprese Flatbread
Buttery naan bread topped with homemade pesto, cherry tomatoes, mozzarella pearls, red onion, and basil ribbons then drizzled with Balsamic glaze, Enjoy!
Servings: 4
Ingredients
- 1 (7.05 oz.) pkg. mini naan (4-pack)
- Homemade Pesto or store-bought
- 1/4 c. shredded mozzarella divided
- 12 mozzarella pearls cut in half
- 12 cherry tomatoes cut in half
- Thinly sliced red onion
- Italian seasoning for sprinkling
- Basil ribbons for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Place the 4 naan flatbread on the prepared baking sheet. Spread pesto over each flatbread leaving a 1/2-inch border. Sprinkle with shredded mozzarella. Dot with mozzarella pearls, cherry tomatoes, and red onion. Sprinkle Italian seasoning over the top.
- Bake for 5-7 minutes until the cheese begins to melt and the edges of the flatbread are golden brown. Remove from the oven and garnish with fresh basil ribbons. Finish with a drizzle of Balsamic glaze and enjoy!
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