Grilled Caprese Flatbread with Basil Chimichurri

This grilled caprese flatbread features smoky grilled flatbread crusts with fresh mozzarella, juicy summer tomatoes, and a drizzle of flavorful basil chimichurri sauce.

Not even technically summer yet but we’re already in the thick of grilling season around here. Next up are these flatbreads that are PACKED with the summer works!

Everyone loves a good caprese pizza and I’ve been wanting to try a flatbread version for a long time now so a grilled version was definitely called for today.

Naturally, a homemade herby basil chimichurri pairs flawlessly here and kicks ALL the flavors up to 10.

Of course, the best part about these flatbreads is that they are an absolute cinch to make and you can have them on the table in only minutes!

And by the way, any meal goes here. Slice ’em up into smaller wedges for an appetizer or serve it pizza-style for lunch or dinner.

This Caprese Flatbread features…

• Soft grilled flatbread crusts
• Gooey fresh mozzarella and juicy tomato slices
• A bright, herby basil chimichurri sauce

Making the Caprese Flatbread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Shallot
• Garlic
• Red pepper flakes
• Honey
• White wine vinegar
• Olive oil
• Parsley
• Basil
• Oregano
• Mozzarella
• Tomatoes
• Flatbreads

Choosing Your Flatbreads

I typically choose a pre-made naan for these flatbreads. The fluffy, chewy texture holds up perfectly on the grill and provides a great base for the mozzarella and tomatoes.

Sizes of the flatbreads may vary, I typically go for ones that are 6-8 inches long. You may need to use more or less toppings than the recipe calls for depending on your flatbread size.

Tips for Perfect Flatbread

1. Salt and pepper tomatoes – this adds a little punch of flavor to the juicy tomatoes.
2. Preheat grill to 350F – you want your grill fully preheated to 350F before adding the flatbreads. I don’t recommend letting your grill get any hotter than 350F otherwise the bottoms of the flatbreads may burn.
3. Allow flatbreads to cook 3-5 minutes – it won’t take long for the flatbreads to cook. Once the cheese is melted and the bottoms are browned they are ready to pull off.
4. Top flatbreads with chimichurri after grilling – a drizzle of chimichurri after grilling adds a wonderful pop of herby flavor.

Recipe Variations

Try these ideas for a different twist on this flatbread.

• Add more vegetables – try adding roasted red peppers, sauteed spinach, sun-dried tomatoes, or mushrooms.
• Use a different cheese – try burrata, shredded gouda, cheddar, asiago, or Parmesan. Feel free to use a mix of cheeses as well!
• Use a different topping – try a drizzle of basil pesto, romesco sauce, or an Italian vinaigrette in place of chimichurri.

Oven Instructions

Don’t have a grill? You can still make this recipe using these oven instructions.

These flatbreads are very easy to convert to an oven version! Preheat a pizza stone in oven at 425F or arrange flatbreads on a large sheet pan for baking.

Once oven has preheated, slide flatbreads either onto stone or on sheet pan and bake at 425F 8-12 minutes until cheese is melted and edges of flatbread are browned. Top with chimichurri per recipe instructions.

Pro tip: don’t go light on the basil chimichurri drizzles across these flatbreads! All that fresh herby goodness pairs perfectly with the gooey mozzarella and all those juicy tomato slices.

No one in their right mind will be able to say no to these flatbreads. We love them as an appetizer, but honestly, we almost always end up making a meal out of them with zero regrets.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch this flatbread made step-by-step on Google web stories.

More loaded flatbreads to try next!

• Bursting Tomato Flatbread
• Cherry Prosciutto Flatbread
• Caramelized Apple Brie Flatbread