Caprese Lunch Recipe

Name: Newtown Road Italian Deli & Pizzas Caprese Lunch Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 each flatbreads (store-bought or homemade, ~8–10 inch); 2 tbs extra-virgin olive oil; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 8 oz fresh mozzarella ball (preferably buffalo or whole-milk), sliced 1/4 inch; 2 each ripe tomatoes (Roma or heirloom), sliced 1/4 inch; 12 leaves fresh basil leaves; 0.25 cups basil pesto (store-bought or homemade); 2 tsp balsamic glaze (or reduced balsamic vinegar); 0.25 tsp crushed red pepper flakes (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time25m

Serves2

Fresh mozzarella, tomato, basil, pesto on flatbread.

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Ingredients

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Flatbread & Base

2 each flatbreads (store-bought or homemade, ~8–10 inch)

2 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Cheese & Tomato

8 oz fresh mozzarella ball (preferably buffalo or whole-milk), sliced 1/4 inch

2 each ripe tomatoes (Roma or heirloom), sliced 1/4 inch

12 leaves Fresh basil leaves

Pesto & Finishing

1/4 cups basil pesto (store-bought or homemade)

2 tsp balsamic glaze (or reduced balsamic vinegar)

1/4 tsp crushed red pepper flakes (optional)

Method

Flatbread & Base

Preheat

Preheat the oven to 425°F (220°C). If you have a pizza stone, place it in the oven while it heats; otherwise use a baking sheet turned upside down.

Brush both sides of each flatbread lightly with the 2 tablespoons of extra-virgin olive oil. Season the top side with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, distributing evenly between the two flatbreads.

Place the flatbreads on the preheated pizza stone or hot baking sheet and bake for 4–6 minutes just to warm and crisp the edges slightly. Remove from oven; they should be warm and slightly toasted but not browned deeply.

Cheese & Tomato

While the flatbreads warm, slice the fresh mozzarella into 1/4-inch rounds and pat each slice lightly with paper towel to remove excess moisture. This prevents soggy flatbread.

Slice the tomatoes into 1/4-inch rounds. If tomatoes are very juicy, lightly salt the slices and let them sit on paper towel for 5 minutes, then blot dry.

Arrange the mozzarella and tomato slices on the warm flatbreads in an overlapping pattern, leaving a 1/2-inch rim. Distribute evenly so each flatbread gets approximately half the cheese and tomato (about 4 oz mozzarella and 1 tomato per flatbread).

Tuck whole fresh basil leaves between and atop the tomato and mozzarella slices as you layer them to infuse flavor and fragrance.

Pesto & Finishing

Spoon the 1/4 cup basil pesto into a small bowl and thin slightly with 1 teaspoon olive oil if it's very thick; this makes it easier to drizzle. Dot or thinly spread the pesto over the arranged tomato and mozzarella—aim for about 2 tablespoons pesto per flatbread.

Place the assembled flatbreads back in the oven for 2–3 minutes just to warm the cheese slightly (do not bake long enough to melt it completely into a gooey layer; the idea is to keep the fresh Caprese character).

Remove from oven. Drizzle each flatbread with 1 teaspoon balsamic glaze (or a light drizzle of reduced balsamic vinegar) and sprinkle a pinch (about 1/8 teaspoon) crushed red pepper flakes over each if using.

Finish with a few extra fresh basil leaves on top for freshness. Let rest 1 minute, then cut each flatbread into 4 wedges and serve immediately.