Blackstone Caprese Lavash Flatbreads
A crispy pizza on the griddle is what I was craving, so I made myself this recipe for Blackstone Caprese Lavash Flatbreads.
This is a vegetarian flat top griddle meal, but you could easily add some cooked chicken.
I did add ricotta cheese to mine, which is not a traditional caprese ingredient…. but it sounded sooooo yummy!
So, my flatbread = my rules 😉
How to make Blackstone Caprese Lavash Flatbreads
First put your ingredients on a tray to easily carry outside.
We have a pint of tomatoes, two lavash flatbreads, pesto, ricotta (optional), mozzarella, balsamic vinegar, and balsamic glaze.
Also, this Blackstone Tuscan Herb seasoning, which has become my new favorite seasoning obsession.
Preheat your griddle to medium and add some cooking oil, a pint of cherry or grape tomatoes, balsamic vinegar, kosher salt, and pepper.
Cook the tomatoes for 6 to 7 minutes, mixing them around a few times with spatulas.
They should get a gorgeous char and juuuuust start to slightly burst open.
Scoot them to the edge of the Blackstone to keep warm.
Scape the center of the griddle, lower the heat to medium low, and then add more cooking oil and two lavash flatbreads.
Flip the flatbreads after a minute and sprinkle on 2 cups of mozzarella cheese.
Add Italian seasoning, a little kosher salt and pepper, and evenly distribute the charred tomatoes.
That is just a beautiful sight right there… but we are adding even more yumminess.
A few dollops of pesto, which works best if it’s at room temperature.
And a few dollops of ricotta cheese if your heart desires 😉
Let them continue cooking on the Blackstone for about 3 more minutes, really just until the cheese melts and the crust is crisped to your liking.
Finally, a drizzle of balsamic glaze to finish these beauties.
Balsamic glaze can be ordered from Amazon or found in the vinegar section of most larger grocery stores.
Remove Blackstone Caprese Lavash Flatbreads and use a pizza cutter to slice and serve 🙂
If you like Blackstone Caprese Lavash Flatbreads, you might also like these recipes…
Blackstone Griddle Caprese Tortellini
Traeger Cheesy Meatball Flatbreads
Blackstone Tequila Lime Shrimp Bowls
Blackstone Bacon and Egg Pizza
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Blackstone Caprese Lavash Flatbreads
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 pint cherry or grape tomatoes
- 1 tablespoon balsamic vinegar
- kosher salt, pepper
- 2 lavash flatbreads
- 2 cups shredded mozzarella cheese
- Italian seasoning blend (I used Blackstone Tuscan Herb Blend)
- 3 to 4 ounces pesto at room temperature
- 2 to 3 ounces ricotta cheese (optional) at room temperature
- 1 ounce balsamic glaze
Instructions
- Preheat griddle to medium. Add some cooking oil, tomatoes, balsamic vinegar, kosher salt, and pepper. Cook 6–7 minutes, mixing with spatulas, until tomatoes are soft and slightly charred.
- Scoot tomatoes to edge of griddle, lower heat to medium low, and scrape center of Blackstone clean.
- Add more cooking oil and the lavash flatbreads. Cook 1 minute and flip them. Sprinkle mozzarella, Italian seasoning, and just a little kosher salt and pepper evenly over the flatbreads, add the tomatoes and dollops of pesto and ricotta (if using).
- Cook about 3 minutes or until cheese is melted and flatbread is crisped how you prefer. Drizzle balsamic glaze over top before serving.
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