Ingredients:

  • 3 tbsp Extra Virgin Olive Oil
  • 2 cloves (6g) Garlic, minced
  • ½ tsp (3g) Sea salt
  • 4 (6 oz / 170g) Pre-made flatbreads or Naan
  • 8 oz (225g) Fresh Mozzarella, torn into bite-sized pieces
  • 1 cup (150g) Cherry tomatoes, halved
  • ¼ cup (15g) Grated Parmesan cheese
  • ¼ cup (10g) Fresh basil leaves, torn
  • 2 tbsp (30ml) Balsamic glaze
  • 1 tbsp (15ml) Extra Virgin Olive Oil

Instructions:

  1. Preheat your oven to 425°F (220°C), placing the baking sheet inside while it preheats to mimic a pizza stone.
  2. In a small bowl, whisk together 3 tbsp olive oil, minced garlic, and salt.
  3. Using a pastry brush, coat the top of each flatbread generously with the garlic-oil mixture.
  4. Carefully remove the hot baking sheet from the oven, line it with parchment paper, and arrange the oiled flatbreads on the pan.
  5. Distribute torn mozzarella and halved cherry tomatoes evenly across the surface and sprinkle with Parmesan cheese.
  6. Bake for 8–12 minutes, or until the cheese is bubbling and the edges are a deep mahogany-brown.
  7. Remove from the oven and immediately scatter fresh torn basil leaves over the top.
  8. Drizzle with the final tablespoon of olive oil and a swirl of balsamic glaze.