Caprese Flatbread with Balsamic Glaze

Primo - Appetizers

For roasting the tomatoes:
1 pint of grape tomatoes
2 Tbsp of Botticelli extra virgin olive oil

For pizza:
2 pieces of whole wheat naan bread
1 tsp of minced garlic
2 Tbsp of Botticelli extra virgin olive oil
8 oz of fresh mozzarella cheese, sliced
3 Tbsp of basil, roughly chopped

For balsamic reduction glaze:
1 cup of Botticelli balsamic vinegar


  • Preheat oven to 400 degrees. Place grape tomatoes on a baking sheet and top with olive oil and salt. Place in oven and roast tomatoes for 20 minutes.
  • To make balsamic reduction glaze, pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon. Remove from heat and let reduction cool.
  • Reduce oven temperature to 350 degrees. Place flatbreads on a baking sheet. Top each flatbread with olive oil and ½ teaspoon of minced garlic and spread evenly. Top each flatbread with 4 oz. of freshly sliced mozzarella. Evenly distribute the roasted grape tomatoes on top of each flatbread. Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
  • Top each flatbread with 1½ Tablespoons of fresh chopped basil. Lastly, drizzle the Balsamic Reduction over the top!

Source: Joyful Healthy Eats

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