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Caprese Flatbread | Crispy from the Oven
(0)
15 min
Quick
Gurkerl Küche
Sonnengereifte Kirschparadeiser, geschmolzener Mozzarella und aromatisches Basilikum-Pesto auf knusprigem Fladenbrot. Im Backrohr goldbraun gebacken – sommerlicher Genuss in unter 15 Minuten!
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Place the flatbread on a baking sheet lined with baking paper and drizzle lightly with olive oil.
Spread Pesto Genovese evenly over the flatbread. Halve the cherry tomatoes and slice or tear the mozzarella. Distribute both over the pesto.
Season with a pinch of salt and freshly ground pepper. Bake the flatbread in the hot oven for approx. 8–10 minutes, until the mozzarella melts and the edges are crispy brown.
Chef's tip
For an extra Mediterranean touch, you can also scatter a few black olives or chopped pine nuts over the flatbread before baking.
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