I’m going to pretend for a few minutes here that I’m not completely embarrassed to share this “recipe” for Caprese Flatbread.
I’m particularly (not) embarrassed because these flatbreads are really just naan. Naan that I did not make from scratch. Naan that I most definitely bought in bulk from Costco. And like most of my Costco purchases, this one seemed like a really solid decision in the moment, but was followed closely by doubt and later, regret. As I stood in my kitchen, gazing upon more naan that a person could reasonably consume in a month, I decided to tackle the situation head on. I’ve never been accused of being overly reasonable…
But as far as reasonability tests go, these Grilled Caprese Flatbreads most definitely pass. This delicious dinner is on the table in under 10 minutes and involves unreal-looking heirloom tomatoes, little nuggets of fresh mozzarella, and ribbons of just-picked basil (sidenote: my basil plant made a miraculous recovery!). I can feel my costco-sized regrets dissipating as I type this.
While we’re on the subject of flatbreads (and me embarrassing myself), is it weird to ask about the difference between pizza and flatbread? Is it the absence of sauce? Does it have to do with the toppings? Is there no real difference? Full disclosure — I’ve started typing pizza instead of flatbread like 10 times already while writing this which leads me to believe maybe it’s just semantics. But then why do we have two totally different words? I’m obviously very concerned about this. Please send help.
In the meantime, Mr. Peach and I will be over here finishing every last naan in our absurdly jumbo-sized package. And not in small part because we’ll be eating these Grilled Caprese Flatbreads. Every night
this week for the rest of our lives. Thanks, Costco…
(No, but really, thank you. These are delicious.)
- 4 naan breads
- 6 oz. fresh mozzarella
- 2 cups cherry tomatoes
- 1 roasted red pepper (optional)
- ½ cup basil
- balsamic vinegar, to taste
- Preheat grill on medium heat.
- Halve or quarter tomatoes, finely chop roasted red pepper, and chop mozzarella into bite-sized chunks, if necessary (see notes). Pile evenly on the naan and pop on the grill, covered, for about 5 minutes or until cheese is melty and crust is crispy. While the flatbreads are grilling, chiffonade the basil (cut into thin ribbons).
- Remove flatbreads from the grill, top with basil, and drizzle with balsamic vinegar.