Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 large (560g) store-bought flatbreads
  • 2 tbsp (30ml) extra virgin olive oil
  • 8 oz (225g) fresh mozzarella
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (10g) fresh basil leaves
  • 2 tbsp (30ml) balsamic glaze
  • 1 pinch (0.5g) red pepper flakes

Instructions:

  1. Preheat oven to 425°F (220°C). On a parchment-lined tray, toss halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Roast for 10-12 minutes until skins shrivel and edges caramelize.
  2. Place flatbreads on a separate baking sheet and brush the tops generously with olive oil. Scatter fresh mozzarella and grated Parmesan evenly across the surface, leaving a 1/2 inch border.
  3. Spoon the roasted tomatoes and the infused garlic oil from the pan onto the cheese-covered flatbreads. Bake for 8-10 minutes until cheese is bubbling and the crust has mahogany-colored spots.
  4. Remove from oven and immediately top with fresh basil chiffonade and red pepper flakes. Drizzle with balsamic glaze in a zigzag pattern.