Ingredients:

  • 4 pieces (10 inch) whole-grain flatbreads
  • 2 tbsp extra virgin olive oil
  • 1/2 cup low-sodium crushed tomatoes
  • 8 oz fresh mozzarella, sliced into 1/4 inch rounds
  • 2 medium Roma tomatoes, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place flatbreads on the baking sheet and lightly brush the edges with olive oil.
  3. Spread a thin layer of crushed tomatoes or pesto across the center of each flatbread, leaving a 1/2 inch border.
  4. Distribute thinly sliced Roma tomatoes evenly over the sauce, then arrange fresh mozzarella slices on top.
  5. Sprinkle with sea salt and cracked black pepper.
  6. Bake for 8-10 minutes until the cheese is gooey and slightly golden with small brown bubbles.
  7. Remove from oven, immediately top with torn fresh basil leaves, and drizzle with balsamic glaze before serving.