Caprese Flatbread with Balsamic Reduction

Lighten up pizza night with this fresh caprese flatbread! Made with whole wheat naan bread and topped with freshly roasted grape tomatoes, creamy fresh mozzerella and topped with a sweet balsamic reduction and fresh basil, you won’t miss the calories of a traditional take-out pizza one bit!

Caprese Flatbread with Balsamic Reduction

Serves: 2 pizzas

  • 2 pieces whole wheat naan bread
  • 1 pint grape tomatoes
  • 8 oz. fresh mozzarella, sliced
  • 4 Tbsp. olive oil, divided
  • 3 Tbsp. fresh basil, roughly chopped
  • 1 tsp. garlic, minced (appx. 1 clove)
  • salt
  • 1 c. (good quality) balsamic vinegar
  1. Make balsamic reduction: Pour vinegar into a small saucepan and bring to a boil over medium high heat. Once boiling, reduce to a simmer and allow to simmer for about 10 minutes until vinegar has reduced down, stirring occasionally. When it coats the back of a spoon, it is done. Remove frome heat and let cool.
  2. Roast tomatoes: Preheat oven to 400 degrees. Place grape tomatoes on a baking sheet and drizzle with 2 tbsp. olive oil and a sprinkling of salt. Roast in preheated oven for 20 minutes.
  3. Reduce oven temperature to 350 degrees. Place flatbreads on baking sheet. Top each with remaining 2 tbsp. olive oil and the minced garlic, divided evenly.
  4. Divide sliced mozzerella among the flatbreads and evenly distribute roasted grape tomatoes on each pizza.
  5. Place in oven and bake for 10 minutes, or until cheese is melted.
  6. Top each with some chopped fresh basil and drizzle on balsamic reduction. Serve immediately!


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