Ingredients:

  • 2 pieces (approx. 5 oz / 140g each) Naan or pre-baked flatbread
  • 2 tbsp (30ml) Extra virgin olive oil
  • 8 oz (225g) Fresh mozzarella, sliced into ¼-inch rounds
  • 2 medium (approx. 150g) Roma or Heirloom tomatoes, thinly sliced
  • 2 cloves (6g) Garlic, minced
  • ¼ cup (10g) Fresh basil leaves, torn
  • 1 tbsp (15ml) Balsamic glaze
  • ½ tsp (3g) Flaky sea salt
  • ¼ tsp (1g) Cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Brush each flatbread with a thin layer of olive oil and spread the minced garlic evenly across the surface.
  3. Arrange the mozzarella slices, leaving a small border for the crust, then layer the tomato slices on top of the cheese.
  4. Bake in the center rack for 8–10 minutes, or until the cheese is bubbly and the edges of the flatbread are mahogany-colored.
  5. Remove from the oven and immediately scatter fresh basil leaves over the cheese. Drizzle with balsamic glaze and finish with sea salt and black pepper.