Caprese-Inspired Bacon Flatbreads
with Fresh Salad- Soy
- Milk
- Wheat
- Sulphites
- Gluten
- Mustard
- May contain traces of allergens
- Sulphites
- Tree nuts
- Soy
- Milk
- Peanuts
- Sesame
- Triticale
- Wheat
- Egg
- Crustaceans
- Fish
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes, creamy bocconcini and bacon, this dish is truly freshness in flatbread form. Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Baby tomatoes • Arugula and spinach mix (arugula, spinach) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Green onion • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Gluten, Mustard)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May be present: Sulphites, Tree nuts, Soy)
4.3 g
Italian Seasoning
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May be present: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
113 g
Arugula and Spinach Mix
1 unit(s)
Garlic, cloves
28 g
Salad Topping Mix
(Contains: Soy May be present: Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
1 unit(s)
Green Onion
100 g
Bacon Strips
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 ppl) and 1/2 tbsp (1 tbsp).
- Season with salt and pepper, then toss to combine.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture over top.
- Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add tomatoes and remaining pesto.
- Season with salt and pepper.
- Toss to combine, then set aside.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Coarsely chop bacon.
- Top flatbreads with tomato mixture and bacon.
- 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.
If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
Coarsely chop bacon. Top flatbreads with bacon.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Adding bacon to this caprese-inspired flatbread was a delicious enhancement that customers loved.
