Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 4 pieces artisan flatbread or naan
  • 8 oz fresh mozzarella, sliced or torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chiffonade
  • 2 tbsp balsamic glaze
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large heavy-duty baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and sea salt.
  3. Lay the flatbreads on the baking sheet and use a pastry brush to coat the tops evenly with the garlic oil mixture.
  4. Distribute the patted-dry mozzarella evenly across the flatbreads, leaving a 1/2 inch border around the edges.
  5. Press the halved cherry tomatoes firmly into the cheese to anchor them.
  6. Sprinkle the cracked black pepper over the top of each flatbread.
  7. Bake on the center rack for 7–10 minutes until the cheese is bubbling with golden-brown spots and the edges are mahogany-colored and rigid.
  8. Immediately remove from the oven and scatter the fresh basil slices over the top.
  9. Finish with a zig-zag drizzle of balsamic glaze before serving.