Grilled Caprese Lavash Flatbreads on the Blackstone Grill

I was craving a crispy griddle pizza, so I made these Blackstone Caprese Lavash Flatbreads.

This is an easy vegetarian flat-top griddle meal; you can also add cooked chicken if you prefer a meat option.

I added ricotta to mine even though it’s not a traditional Caprese ingredient — it was irresistible. My flatbread, my rules.

ingredients for Blackstone Caprese Lavash Flatbreads

How to make Blackstone Caprese Lavash Flatbreads

Start by arranging your ingredients on a tray so they’re easy to carry out to the griddle.

You’ll need a pint of cherry or grape tomatoes, two lavash flatbreads, pesto, mozzarella, balsamic vinegar and glaze, ricotta (optional), and an Italian seasoning — I used Blackstone Tuscan Herb Blend.

prepped ingredients for the recipe on a tray

Preheat the griddle to medium and add a little cooking oil. Add the tomatoes, a tablespoon of balsamic vinegar, and season with kosher salt and pepper.

Cook the tomatoes for about 6–7 minutes, stirring a few times with spatulas. You want them nicely charred and just beginning to burst.

Once they’re soft and blistered, move the tomatoes to the edge of the griddle to keep warm.

Scrape the center clean, lower the heat to medium-low, add a bit more oil, and place the two lavash flatbreads on the griddle.

adding lavash flatbreads to the Blackstone

After about a minute, flip the flatbreads and sprinkle each with about 1 cup of shredded mozzarella (2 cups total). Season with Italian seasoning, a touch of kosher salt, and pepper.

Distribute the charred tomatoes evenly over the cheese.

adding tomatoes to Blackstone Caprese Lavash Flatbreads

Add several dollops of room-temperature pesto across each flatbread.

If you like, add spoonfuls of ricotta for extra creaminess.

Return the flatbreads to the griddle and cook another 2–4 minutes, until the cheese melts and the lavash is crisped to your liking.

Finish with a drizzle of balsamic glaze for a sweet-tangy touch.

Balsamic glaze is available in many grocery stores or can be purchased online.

Remove from the Blackstone and slice with a pizza cutter to 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

Cheri Renee

A simple, flavorful vegetarian flatbread made on crispy lavash bread — an easy griddle pizza that’s perfect for a quick dinner or appetizer.

Print Recipe
Pin Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Course Appetizer, Main Course

Cuisine American, Italian

Servings 2 flatbreads

Calories 706 kcal

Equipment

Blackstone Griddle
Flat Top Grill / Griddle

Ingredients

cooking oil
1 pint cherry or grape tomatoes
1 tablespoon balsamic vinegar
kosher salt and pepper
2 lavash flatbreads
2 cups shredded mozzarella
Italian seasoning (or Blackstone Tuscan Herb Blend)
3 to 4 ounces pesto room temperature
2 to 3 ounces ricotta (optional) room temperature
1 ounce balsamic glaze

Instructions

Preheat griddle to medium. Add oil, tomatoes, balsamic vinegar, salt, and pepper. Cook 6–7 minutes, stirring, until tomatoes are soft and slightly charred.
Move tomatoes to the edge of the griddle, lower heat to medium-low, and scrape the center clean.
Add more oil and the lavash. Cook 1 minute, flip, then top with mozzarella, Italian seasoning, salt, pepper, the charred tomatoes, dollops of pesto, and ricotta if using.
Cook about 3 minutes more, until cheese melts and lavash is crisp to your liking. Drizzle with balsamic glaze and serve.

Keyword Blackstone, Caprese, Easy, Flatbread, Griddle, Lavash, Meatless, Pizza, Recipe, ricotta, Vegetarian