Ingredients:

  • 2 pieces (approx. 6 oz / 170g) Naan or store-bought flatbread
  • 2 tbsp (30ml) Sun-dried tomato infused oil (from the jar)
  • 2 cloves (6g) Garlic, minced
  • ½ cup (115g) Sun-dried tomatoes, drained and chopped
  • 4 oz (115g) Goat cheese, crumbled
  • 1 cup (115g) Shredded mozzarella cheese
  • ¼ cup (10g) Fresh parsley or basil, chopped
  • 1 tsp (5ml) Honey
  • ½ tsp (3g) Sea salt and cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, mix the infused oil with the minced garlic. Brush this mixture generously over the top of each flatbread, ensuring you reach the edges.
  2. Evenly distribute the shredded mozzarella across the base to create a glue for the other ingredients. Scatter the chopped sun-dried tomatoes over the mozzarella, then dot the surface with crumbles of goat cheese. Season with a pinch of sea salt and black pepper.
  3. Slide the flatbreads onto the center rack and bake for 12–15 minutes until the mozzarella is bubbling, the goat cheese has softened and slightly browned, and the edges of the bread are a deep mahogany color.
  4. Remove from the oven and immediately garnish with fresh parsley or basil. Drizzle a thin stream of honey over the goat cheese for a balance of savory and sweet notes.