Ingredients
Scale
- 1 large flatbread or naan (about 10-12 inches), or 2 smaller ones
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 8 ounces fresh mozzarella cheese, sliced or torn
- 2-3 medium tomatoes or 1½ cups cherry tomatoes, sliced
- ¼ cup fresh basil leaves, divided
- 2-3 tablespoons balsamic glaze
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare garlic oil: In a small bowl, combine the olive oil and minced garlic. Mix well and let it sit for a few minutes to allow the garlic flavor to infuse into the oil.
- Prep tomatoes: Slice your tomatoes into ¼-inch thick rounds (or halve cherry tomatoes). Lay them out on paper towels and gently pat dry to remove excess moisture. This crucial step prevents your flatbread from getting soggy.
- Brush flatbread: Place your flatbread on the prepared baking sheet. Using a pastry brush or the back of a spoon, generously brush the garlic-infused olive oil all over the surface of the flatbread, going right to the edges.
- Add toppings: Arrange the mozzarella slices or chunks evenly across the flatbread, leaving a small border around the edges. Layer the tomato slices on top of and around the cheese. Tear or chiffonade half of the basil leaves and scatter them over the tomatoes. Season with salt, black pepper, and red pepper flakes if using.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the flatbread edges are golden brown and crispy, the cheese is melted and bubbly, and the tomatoes are slightly softened but still holding their shape.
- Finish and serve: Remove from the oven and let cool for 2-3 minutes. Tear or slice the remaining fresh basil and scatter it over the top. Drizzle generously with balsamic glaze in a decorative pattern. Slice with a pizza cutter or sharp knife and serve immediately while warm.
Notes
- Prevent soggy flatbread: Always pat tomatoes dry before adding them to the flatbread. Excess moisture is the enemy of crispy crusts!
- Fresh mozzarella: Drain the mozzarella well and pat dry with paper towels before slicing to remove excess water.
- Balsamic glaze: If you only have regular balsamic vinegar, make your own glaze by simmering ½ cup balsamic vinegar over medium heat for 10-15 minutes until reduced by half and syrupy.
- Make it crispy: For an extra-crispy crust, pre-bake your flatbread for 3-4 minutes before adding toppings.
- Customize: Add prosciutto, arugula, red onions, or roasted garlic for variations.
- Serve immediately: This flatbread is best enjoyed fresh from the oven while the crust is crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (⅙ of flatbread)
- Calories: 245
- Sugar: 4g
- Sodium: 385mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg