Pizza night can feel a bit tricky when you’re prioritizing your protein intake. Whether you’re trying to hit a specific amount of protein each day or you’re just trying to make sure you fit a little bit more into each meal, it can feel a smidge overwhelming with certain meals. It’s not impossible though—all you have to do is get a little creative.

This high-protein caprese flatbread is packed with summery fresh flavors like pesto, tomatoes, and fresh basil, and makes pizza night no big deal. Perfect for a lunch, dinner, or even a post-workout snack. It’s easy to make and relies mostly on simple ingredients and kitchen staples or things you can easily find at nearby grocery stores.

Pizza night just got a high-protein upgrade.

Why You’ll Love This Caprese Flatbread Recipe

High in protein: Each serving of this flatbread contains 18g of protein (without the chicken).
Quick and easy to make: You can put together and bake this flatbread in less than 15 minutes from start to finish.
It’s packed with flavor: With creamy cheese, herby pesto, sweet cherry tomatoes, tangy balsamic glaze, and crispy flatbread, this quick vegetarian dinner is super delicious, has all of the fresh ingredients of a traditional caprese salad, and is oh-so-satisfying. It's the perfect combination of fresh flavors.
Customizable and versatile: Add chicken or don’t, sprinkle on some beans, add extra veggies, swap the dried herbs for more fresh—it’s all up to you.

Ingredients

1 lavash flatbread
1 tablespoon basil pesto sauce
3 Laughing Cow Garlic & Herb cheese wedges
4 oz mozzarella pearls
A handful of cherry tomatoes, halved (you can use grape tomatoes instead if you'd prefer)
A handful of fresh basil, torn
1 teaspoon dried oregano
1 teaspoon dried basil
Sea salt & black pepper to taste
Drizzle of balsamic glaze
Optional: 3-4 oz of cooked chicken breast, sliced or shredded (use rotisserie chicken for convenience)

Instructions

Preheat the oven: Turn on the oven and set it to preheat to 425 degrees F.
Make the base: Add the Laughing Cow cheese wedges and pesto to a small bowl and stir until the mixture is smooth and creamy.
Spread the base on the lavash: Use a butter knife or offset spatula to spread the cheese mixture evenly all over the lavash.
Add your toppings: Put the lavash flatbread on a large baking sheet. Add the fresh mozzarella cheese, cherry tomatoes, dried basil, dried oregano, and chicken (if using). Season with salt and pepper.
Bake the flatbread: Transfer the flatbread to the preheated oven and bake for about 7-10 minutes, or until it’s golden brown and crispy and the cheese melts.
Finish the flatbread: When it’s done baking, remove the flatbread from the oven and top it with the torn fresh basil leaves and a drizzle of balsamic glaze. Slice, serve, and enjoy!

Nutrition Info (Per Serving - Makes 2 Servings)

These numbers are for one serving of the flatbread without chicken added.

Calories: 267
Protein: 18g
Carbs: 13g
Fat: 16g

Swaps & Substitutions

Use a different flatbread: Instead of the lavash, try making this recipe with a whole wheat tortilla, a high-fiber wrap, or a piece of store-bought naan.
Switch up the cheese: Make this with a light mozzarella instead of the full-fat, use fontina or fontinella, or try it with asiago for a slightly different flavor.
For the tangy balsamic glaze: A little bit of balsamic vinegar can make all the difference. Don’t skip it entirely. If you don’t have any glaze, you can reduce a little bit of balsamic vinegar in a small saucepan on the stove or just use a tiny bit of the vinegar on its own. Drizzle the balsamic reduction all over the flatbread like you would the glaze.
How to handle leftovers: Store any leftover caprese flatbread flat in an airtight container or plastic baggie in the fridge. Reheat in the oven or the air fryer to make sure it crisps up again.

FAQs

I wouldn’t recommend baking the flatbread ahead of time, but you can prep the flatbread, add the toppings, and refrigerate it (unbaked) for up to 24 hours. When you’re ready to eat, bake the flatbread, finish with garnishes, slice it, and serve.
You sure can! Make sure you choose a gluten-free flatbread or tortilla for the base. All of the remaining ingredients should be safe for you to use, but double-check your pesto and balsamic glaze labels before you use them to be sure.
If you don’t like or can’t find Laughing Cow cheese, you can use a little whipped cream cheese or spreadable goat cheese instead. Use it the way you’d use the Laughing Cow and mix it with the pesto for the creamy, herby base. Just be aware that if you use a different cheese, it’ll change your nutrition info a bit.
If you aren’t interested in adding chicken, you could add some cooked shrimp, cannellini beans, cooked Italian sausage, meatless crumbles, or even dollops of blended cottage cheese, which would give this flatbread an added protein boost. You could also add extra veggies like zucchini slices, red onion, oil-packed sun-dried tomatoes, roasted red peppers, and more. Try different combinations to come up with your favorite version.

Light, macro-friendly, and super flavorful, this caprese flatbread is the perfect easy weeknight dinner or weekend meal, crowd-pleasing easy appetizer, and more. The whole family is going to love it!