Want a dinner that captures the essence of summer, is on the table in less than 30 minutes, and is hearty enough for the whole family? Caprese Flatbread to the rescue. Grab some fresh tomatoes, fresh arugula, mozzarella, olive oil, salt, pepper, and of course flatbread and you are ready for an easy meal the whole fam will love. We’ve had fresh tomatoes coming in from the garden, namely chello (which are small yellow tomatoes) and indigo (which are dark purple and orange), and fresh arugula, so we decided to enjoy these wonderful flavors of summer Italian style.
Caprese Flatbread
2 Joseph’s Flatbread (or other flatbread – we like Joseph’s and you can find it at Publix)
Extra virgin olive oil
Salt
10 slices fresh mozzarella, cut about 1/4 of an inch thick
10-16 slices of tomatoes
1 cup fresh arugula (about 1 handful for each flatbread)
Red pepper, optional
Directions:
Toast flatbreads in pre-heated oven on 400 degrees until they begin to brown. Take flatbreads out drizzle with olive oil and sprinkle with salt to taste. Top both flatbreads evenly with mozzarella. Return to oven and bake for 7-10 minutes or until mozzarella is melted but not bubbling. Take flatbreads out and top evenly with tomatoes. Return to oven for another 5-7 minutes, but do not let flatbread brown too much. Remove from oven, top with arugula, and serve. Sprinkle with red pepper if desired.