This Caprese inspired bocconcini and tomato flatbread is the Summer version of pizza. With lovely tomatoes, bocconcini, fresh basil and a balsamic glaze drizzle.
While pizza is in regular rotation here in the cooler months, in the Summer, we tend to eat it less, choosing to go the flatbread route more often instead, like this bocconcini and tomato flatbread.
This super-simple Caprese-inspired flatbread recipe makes just two flatbreads and are perfect for anyone to tackle. No need to worry about it rising properly. It’s flatbread. Simply mix up the dough, let rest an hour, then shape, top and bake.
Ingredients and Substitutions
Flatbread – I’ve included a recipe for flatbread, but if you aren’t feeling making the flatbreads, you can start with store-bought. You’ll want to adjust the cooking instructions slightly, by cooking the tomatoes fully in the oven first (about 15 minutes), then topping your store-bought flatbread with the tomatoes and bocconcini and popping back in the oven for 3-4 minutes, or until the bocconcini is just melted.
Tomatoes – I love Roma tomatoes. They roast up beautifully and have less moisture, seeds and pulp than regular tomatoes.
Bocconcini – I usually start with a large bocconcini and slice it, but you can use the bocconcini slices, as well. The small rounds tend to roll around a bit, but will work if you can keep them in place :) Alternately, a round of fresh mozzarella will work. Simply slice into rounds.
Basil – Fresh basil is a must, if you have it handy. In a pinch, dried basil will bring a that flavour to the mix.
Balsamic Glaze – don’t skip the balsamic glaze at the end, as it brings together all the great flavours so well. Balsamic glaze is easily found in with the balsamic vinegar at most grocery stores. If you can’t find, you can make a simple balsamic reduction by simmering balsamic vinegar with a bit of brown sugar until thick and syrupy. (Do ahead!)
Don’t forget salt and pepper here. Season the tomatoes and especially, don’t forget to season the bocconcini. It will really bring the beautiful flavours out.
Be sure to allow your flatbread to stand 5 minutes after taking out of the oven and before putting basil on top. Basil will quickly turn black when it encounters heat, so to keep it fresh and green, let the flatbreads cool a bit.
How to Enjoy this Tomato Flatbread
Enjoy these with a salad for dinner, as a snack or appetizer. Lovely with a cold glass of white wine.
Get the Recipe: Bocconcini and Tomato Flatbread
Flatbread Dough: (makes two 5x14-inch flatbreads or start with store-bought flatbread)
- 1 1/4 cups all-purpose flour, spooned and levelled
- 1/2 teaspoons salt
- 1/2 cup lukewarm water, about 105F
- 1 1/2 teaspoons dry active or instant yeast
- 1 1/2 teaspoons sugar
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoons extra virgin olive oil
- 1 Tablespoon tomato paste
- 2 cloves garlic, minced
- Pinch dried oregano
- 6 Roma tomatoes, sliced
- 12 slices bocconcini, or fresh mozzarella
- Salt and pepper
- Fresh basil leaves
- Balsamic glaze, for drizzling
- If starting with store-bought flatbread: You’ll want to adjust the cooking instructions slightly, by cooking the tomatoes fully in the oven first (about 15 minutes), then topping your store-bought flatbread with the tomatoes and bocconcini and popping back in the oven for 3-4 minutes, or until the bocconcini is just melted.
- For making the flatbread: In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a one cup measuring cup, combine warm water, yeast and sugar. Let stand 5-10 minutes.
- Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rest/rise in a warm place for 1 hour.
- Meanwhile, prepare the tomato sauce by combining all ingredients in a small bowl. Set aside.
- Slice your tomatoes and bocconcini and place onto a doubled-up piece of paper towel to remove some of the moisture.
- Pre-heat oven to 400° F. (not fan assisted) Prepare a large baking sheets with parchment paper and set aside. Have a second sheet of parchment paper ready.
- Once oven is preheated, place tomato slices on the prepared baking sheet and pop into the oven for 10 minutes. Remove from oven (leaving oven on) and slide parchment with tomatoes onto a cooling rack. Place a fresh sheet of parchment onto the baking sheet and set aside.
- When dough has rested, remove to a well-floured surface. Cut dough into 2 equal portions. Roll each portion on a floured surface to 1/4-inch thickness, about 5 inches wide and 12-14 inches long. Your flatbread can be any size or shape,d but oblong ones work really well as they'll fit side-by-side on a large baking sheet. Just be sure they aren't longer than the length of your baking sheet, so they don't hang over the edge.
- Place two flatbreads side-by-side onto the prepared baking sheet. Divide the tomato sauce between the two flatbreads and using the back of a spoon, spread a thin layer over the flatbread, leaving the outside 3/4-inch uncovered. Let stand at room temperature for 10 - 15 minutes to rest.
- Top flatbreads with roasted tomato slices. Sprinkle with salt and pepper.
- Bake in preheated 400F oven for 15 minutes. Remove from oven and scatter with bocconcini slices. Return to oven for 2-3 minutes, or until bocconcini has just melted.
- Remove from oven and allow to stand 5 minutes. Season with a bit more salt and pepper. Top with basil leaves and drizzle with balsamic glaze. Slice and serve warm.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!