Caprese Flatbread

I am obsessed with flatbread. I use it for bread which means I wrap it, toast it, layer it. I make croutons for soup, wedges for dipping appetizers, and my very favorite use as a pizza crust.

moz-tom-naan recipe

Recently, I found that Stonefire now makes a mini Naan Bread. What? Yum! Time to grab the remaining tomatoes and basil out of the garden and turn my favorite “go to” lunch, a caprese wrap, into a warm mini pizza.

moz-tom-naan 2

– Ella

Caprese Pizza

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 – Stonefire mini NAAN bread
  • Parmesan garlic dipping oil, enough to spread on bread
  • 2 – 3 Roma Tomatoes, diced
  • 6 – 8 fresh basil leaves, chopped
  • ¼ – ½ cup shredded mozzarella cheese
  • Directions

    1. Preheat oven to 350°.
    2. Place Naan bread on baking sheet.
    3. Brush dipping oil over bread.
    4. Divide the tomatoes evenly between the bread.
    5. Sprinkle the fresh basil over tomatoes followed by the cheese.
    6. Place in oven until cheese is melted, 8 – 10 minutes.
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