Mediterranean Flatbread

Golden flatbread, laced with basil and topped with melty mozzarella, sun-dried tomatoes, and briny capers. Each bite is chewy-crisp, cheesy, and crammed with bold, fresh flavors!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mediterranean

Diet Vegetarian

Keyword capers, cheese bread, flatbread recipe, sun dried tomatoes

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 297kcal

Author Robin Miller

Ingredients

2 flatbreads of choice I used Stonefire Artisan flatbread (2 flatbreads per package)
4 tablespoons basil pesto
2 cups shredded mozzarella cheese
1/4 cup oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
1 tablespoon drained capers
1/2 teaspoon dried oregano
Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Arrange the flatbreads on the prepared pan and spread the basil all over the top, to within 1/2-inch of the edges.
Top the pesto with the cheese. Arrange the sun-dried tomatoes and capers over top. Drizzle the top with the oil from the sun-dried tomato jar. Sprinkle the top with the oregano and season with salt and black pepper.
Bake for 6 to 10 minutes until the cheese melts (or longer if you're starting with frozen flatbread).
Cut into slices and serve.

Nutrition