Grilled Caprese Flatbread is a perfect summer dinner or appetizer. Warm, grilled flatbread is topped with fresh mozzarella, ripe tomatoes, basil, and garlic, then finished with a simple homemade balsamic glaze.
This Grilled Caprese Flatbread brings bright summer flavors together with minimal fuss. Use fresh tomatoes and basil from the garden and you’ll have a light, satisfying meal in under 20 minutes of active time.
On hot nights I prefer quick recipes that don’t heat up the kitchen, and this flatbread fits the bill. The smoky char from the grill pairs wonderfully with simple, fresh ingredients, and it’s easy to get kids excited about dinner when it looks this good.
Grilled Caprese Flatbread
For a quick and reliable dough base, I often use frozen white bread dough that’s been thawed. Cut the loaf in half and roll each portion into a thin round for two mini flatbreads. Brush one side with olive oil and place oil-side-down on a hot grill.
Brush more oil on the top side, then flip the dough and add toppings. I like to mix minced garlic with olive oil and spoon it across the surface, then season with salt and pepper. Top with thin slices of fresh mozzarella and ripe tomatoes, close the grill lid just long enough to soften the cheese, and then finish with fresh basil.
The finishing touch is a drizzle of balsamic glaze. You can use a store-bought glaze or make a quick version at home by simmering balsamic vinegar with a bit of water and brown sugar, then thickening it with a cornstarch slurry. Either way, the sweet-tangy glaze elevates the simple toppings.
Serve immediately. Fresh mozzarella contains moisture and can make the crust soggy if the flatbread sits too long, so slice and enjoy right away. For a fun finish to a grilled meal, consider a grilled dessert afterwards.
Grilled Caprese Flatbread
Ingredients
Caprese Flatbread:
- 1 loaf Rhodes White Bread, thawed*
- 6 Tbsp olive oil, divided
- 1 tsp minced garlic
- Salt and pepper, to taste
- 16 oz fresh mozzarella, sliced thin
- 2 roma tomatoes, sliced thin
- 2 Tbsp fresh basil, sliced thin
Balsamic Glaze:
- ½ cup balsamic vinegar
- ½ cup water
- ¼ cup brown sugar
- 1 Tbsp cornstarch
- 1 Tbsp COLD water (for slurry)
Instructions
- BALSAMIC GLAZE: In a small saucepan, combine balsamic vinegar, ½ cup water, and brown sugar. Bring to a boil. Whisk 1 Tbsp cold water with the cornstarch to make a slurry, then add it to the boiling mixture. Whisk until thick and glossy. Remove from heat and cool. Store in the refrigerator.
- Thaw dough: Place frozen loaf on a greased baking sheet, cover, and let thaw at room temperature for 4–5 hours (or thaw in the refrigerator overnight).
- Cut dough in half and roll each piece into a circle; use a little flour if needed to prevent sticking.
- Place 2 Tbsp olive oil in a bowl for brushing and mix the remaining 4 Tbsp with the minced garlic in a separate bowl.
- Preheat a gas grill until hot, then reduce the heat as low as it will go.
- Brush one side of each dough piece with oil and place oil-side-down on the grill. Cook 2–3 minutes until puffed and golden on the bottom. Lightly brush the top side with oil and flip.
- Divide the garlic oil between the two flatbreads, spread evenly, and season with salt and pepper. Top with sliced mozzarella and tomatoes. Close the lid and heat just long enough to soften the cheese—watch closely so the crust doesn’t burn.
- Remove from the grill, top with fresh basil, drizzle with balsamic glaze, slice, and serve immediately.
Notes
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