Ingredients:

  • 4 pieces (approx. 8 oz / 225g each) store-bought flatbread or naan
  • 2 tbsp extra virgin olive oil
  • 1 cup no-cook tomato sauce or crushed San Marzano tomatoes
  • 12 oz (340g) fresh mozzarella, sliced into 1/4 inch rounds
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup fresh basil leaves, torn
  • 1 tbsp balsamic glaze
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even heat distribution.
  2. Lay the flatbreads on the sheet and brush the tops lightly with olive oil to create a moisture barrier.
  3. Spread 1/4 cup of tomato sauce evenly over each flatbread, leaving a 1/2 inch border around the edges.
  4. Arrange the fresh mozzarella slices in a single layer and sprinkle the oregano, salt, and pepper across the top.
  5. Bake on the center or upper-middle rack for 12-15 minutes until the edges are deep golden-brown and the mozzarella is bubbling with toasted brown spots.
  6. Remove from the oven and immediately sprinkle with grated Parmesan, scatter the torn fresh basil leaves, and drizzle with balsamic glaze.