Flatbread Caprese: A fresh and easy recipe for summer dining
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 6 Oct 2025
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This vegetarian flatbread Caprese is a delightful twist on the classic Italian salad, showcasing the vibrant flavours of fresh mozzarella, juicy grape tomatoes, and aromatic basil. The homemade flatbread, made with simple ingredients like plain flour and active dry yeast, provides a warm and inviting base that perfectly complements the fresh toppings. Ideal for summer gatherings or as a light weeknight meal, this dish effortlessly combines comfort with the freshness of seasonal produce.
Easy to prepare and bursting with colour, this Caprese flatbread is perfect for sharing at family dinners or serving as a tasty appetiser for guests. Drizzled with extra virgin olive oil for an added layer of richness, it’s a wholesome choice that’s both satisfying and nutritious, making it a wonderful addition to any vegetarian menu.
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Ingredients for Flatbread caprese
240 g plain flour, plus more for kneading
2.5 ml active dry yeast
5 ml sea salt, plus more as needed
1 g sugar
240 ml warm water (40–43°C)
extra virgin olive oil
115 g fresh mozzarella, cut into 1.25 cm cubes
300 g grape tomatoes, sliced into 0.5 cm thick rounds
handful of fresh basil leaves
How to make Flatbread caprese
Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until a rough dough forms.
Sprinkle some flour on a clean work surface. Turn the dough out onto the surface and sprinkle a little more flour on top. Knead the dough for 3–4 minutes, or until it becomes a smooth ball, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
Preheat the oven to 220°C (fan) or 230°C (conventional). Grease a baking tray with oil or line it with baking parchment.
Roll the dough into a rectangle measuring approximately 23 x 43 cm and transfer it to the prepared baking tray. Drizzle with a little olive oil and bake for 18–20 minutes, or until golden and crisp.
Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add to the bowl along with a drizzle of olive oil. Season with salt and mix well.
Once baked, transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
6 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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