Ingredients:

  • 3 pieces (approx. 6 oz / 170g each) Naan or store-bought Flatbread
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120ml) San Marzano tomato sauce
  • 1 clove (3g) garlic, minced
  • 1 pinch (0.5g) dried oregano
  • 8 oz (225g) fresh mozzarella cheese
  • 1/4 cup (10g) fresh basil leaves
  • 1/4 cup (15g) grated Parmesan cheese
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Lightly brush both sides of each flatbread with olive oil to ensure golden, crisp edges.
  3. In a small bowl, mix the tomato sauce, minced garlic, and oregano.
  4. Spread 2-3 tbsp (30-45ml) of sauce onto each flatbread, leaving a 1/2 inch (1.2cm) border around the edges.
  5. Pat the fresh mozzarella slices dry with paper towels and place them evenly across the sauce.
  6. Sprinkle a pinch of grated Parmesan cheese over the mozzarella.
  7. Bake on the center rack for 8-10 minutes until the cheese is bubbling and edges are mahogany gold.
  8. Remove from oven and immediately top with freshly torn basil leaves and a drizzle of balsamic glaze.