Ingredients:

  • 1 (12 oz / 340g) store-bought flatbread or Naan
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 8 oz fresh mozzarella, torn into small chunks
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a small bowl, mix the olive oil and minced garlic. Use a pastry brush to coat the surface of the flatbread evenly.
  3. Scatter the torn mozzarella chunks evenly across the base, leaving a small border for the crust.
  4. Press the halved cherry tomatoes cut-side up into the cheese.
  5. Sprinkle the grated Parmesan, dried oregano, and cracked black pepper over the top.
  6. Bake in the center rack for 12–15 minutes, until the mozzarella is bubbling and golden-brown and the edges are a deep mahogany color.
  7. Remove from the oven and let the flatbread sit for 2 minutes to allow the cheese to set.
  8. Scatter the torn fresh basil leaves across the top and drizzle the balsamic glaze in a zig-zag pattern.