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Caprese Flatbread

  • 30 min
  • Easy
  • 12
  • Flatbread, 10" diameter -- 12 ea
  • Minor’s Gluten Free GreenLeaf Basil Pesto -- 29 oz
  • Stouffer’s White Cheddar Macaroni and Cheese -- 134 oz
  • Fresh Mozzarella -- 32 oz
  • Roma tomatoes, sliced -- 36 oz
  • Basil, whole leaves -- 1.5 oz
  • Balsamic reduction -- 1 cup
  • Black pepper -- to taste
Preparation
1
Brush each flatbread with 1/4 cup pesto, bake for 4-6 minutes at 375°.
2
Spread with 1 1/2 cups mac and cheese, top with 1/2 cup fresh mozzarella and 1/2 cup tomatoes, then bake for an additional 16 minutes at 375°.
3
Top with 1/4 cup basil leaves and drizzle with 1 1/2 tablespoon balsamic reduction.
4
Sprinkle with a pinch of pepper.
Components