Nothing beats the classic combination of tomatoes, basil, mozzarella, and balsamic vinegar. We’re upping the ante by smearing a flatbread with a sour cream & basil pesto creme, and topping it with roasted baby tomatoes, fresh rocket, and mozzarella cheese. Garnished with toasted sunflower seeds and lashings of balsamic reduction.
Caprese Flatbread
Caprese Flatbread
with creamy pesto & toasted sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Reduction
- Creamy Pesto
- Grated Mozzarella Cheese
- Green Leaves
- Naan Bread
- Naan Breads
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BLISTERED TOMATOES
Preheat the oven to 200°C. Spread the halved baby tomatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until blistered, 8-10 minutes (shifting halfway). Keep the oven on for Step 3.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED FLATBREAD
Smear the creamy pesto over the flatbread. Top with the roasted tomatoes and ½ the rinsed green leaves. Cover with the grated cheese and place in the hot oven until the cheese is melted and turning golden, 6-8 minutes.
STUNNING
Plate up the flatbread, top with the remaining green leaves, and drizzle over the balsamic reduction. Sprinkle over the toasted sunflower seeds. Buon appetito, Chef!
Baby Tomatoes - 80g
Sunflower Seeds - 10g
Creamy Pesto - 50ml
Naan Bread - 1
Green Leaves - 20g
Grated Mozzarella Cheese - 50g
Balsamic Reduction - 10ml
BLISTERED TOMATOES
Preheat the oven to 200°C. Spread the halved baby tomatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until blistered, 8-10 minutes (shifting halfway). Keep the oven on for Step 3.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED FLATBREAD
Smear the creamy pesto over the flatbreads. Top with the roasted tomatoes and ½ the rinsed green leaves. Cover with the grated cheese and place in the hot oven until the cheese is melted and turning golden, 6-8 minutes.
STUNNING
Plate up the flatbreads, top with the remaining green leaves, and drizzle over the balsamic reduction. Sprinkle over the toasted sunflower seeds. Buon appetito, Chef!
Baby Tomatoes - 160g
Sunflower Seeds - 20g
Creamy Pesto - 100ml
Naan Breads - 2
Green Leaves - 40g
Grated Mozzarella Cheese - 100g
Balsamic Reduction - 20ml
BLISTERED TOMATOES
Preheat the oven to 200°C. Spread the halved baby tomatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until blistered, 10-12 minutes (shifting halfway). Keep the oven on for Step 3.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED FLATBREAD
Smear the creamy pesto over the flatbreads. Top with the roasted tomatoes and ½ the rinsed green leaves. Cover with the grated cheese and place in the hot oven until the cheese is melted and turning golden, 8-10 minutes.
STUNNING
Plate up the flatbreads, top with the remaining green leaves, and drizzle over the balsamic reduction. Sprinkle over the toasted sunflower seeds. Buon appetito, Chef!
Baby Tomatoes - 240g
Sunflower Seeds - 30g
Creamy Pesto - 150ml
Naan Breads - 3
Green Leaves - 60g
Grated Mozzarella Cheese - 150g
Balsamic Reduction - 30ml
BLISTERED TOMATOES
Preheat the oven to 200°C. Spread the halved baby tomatoes on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until blistered, 10-12 minutes (shifting halfway). Keep the oven on for Step 3.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOADED FLATBREAD
Smear the creamy pesto over the flatbreads. Top with the roasted tomatoes and ½ the rinsed green leaves. Cover with the grated cheese and place in the hot oven until the cheese is melted and turning golden, 8-10 minutes.
STUNNING
Plate up the flatbreads, top with the remaining green leaves, and drizzle over the balsamic reduction. Sprinkle over the toasted sunflower seeds. Buon appetito, Chef!
Baby Tomatoes - 320g
Sunflower Seeds - 40g
Creamy Pesto - 200ml
Naan Breads - 4
Green Leaves - 80g
Grated Mozzarella Cheese - 200g
Balsamic Reduction - 40ml
Woolies Products in this dish
