Caprese-Inspired Flatbreads
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Caprese-Inspired Flatbreads

Caprese-Inspired Flatbreads

with Fresh Salad

We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes and creamy bocconcini, this dish is truly freshness in flatbread form!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

100 g

Bocconcini Cheese

(Contains Milk)

113 g

Baby Tomatoes

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

113 g

Arugula and Spinach Mix

1 unit(s)

Garlic, cloves

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Green Onion

Not included in your delivery

1 tbsp


1 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate79 g
Sugar20 g
Dietary Fiber6 g
Protein24 g
Cholesterol30 mg
Sodium900 mg
Trans Fat0.3 g
Potassium700 mg
Calcium950 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Small Bowl


  • Halve tomatoes.
  • Thinly slice green onion.
  • Peel, then mince or grate garlic.
  • Tear bocconcini into small pieces.
  • Add bocconcini, garlic, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a large bowl.
  • Season with salt and pepper, then toss to combine.
Assemble and bake flatbreads
  • Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
  • Toast flatbreads in the middle of the oven until lightly crisp, 3-4 min. Remove from oven.
  • Spread half the pesto over flatbreads, then scatter bocconcini mixture over top. 
  • Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-7 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Make tomato mixture
  • Meanwhile, add tomatoes and remaining pesto to a small bowl.
  • Season with salt and pepper.
  • Toss to combine, then set aside. 
Make salad
  • When flatbreads are almost done, whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).
  • Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
Finish and serve
  • Top flatbreads with tomato mixture.
  • Cut flatbreads into pieces.
  • Divide salad and flatbreads between plates.
  • Drizzle remaining balsamic glaze over flatbreads.
  • Sprinkle green onions over top.
  • Sprinkle remaining salad topping mix over top.
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