Ingredients:

  • 4 pieces (approx. 6 oz / 170g each) Naan or store-bought flatbread
  • ½ cup (120ml) Pizza sauce or crushed San Marzano tomatoes
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 clove (5g) Garlic, minced
  • 8 oz (225g) Fresh mozzarella cheese, sliced into rounds or torn
  • 2 medium (120g) Roma tomatoes, thinly sliced
  • ¼ cup (10g) Fresh basil leaves, torn
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Black pepper
  • 2 tbsp (30ml) Balsamic glaze
  • 1 tbsp (15ml) Grated Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, mix the olive oil and minced garlic, then brush this mixture lightly over one side of each flatbread to create a moisture barrier.
  3. Spoon 2 tbsp (30ml) of pizza sauce onto each flatbread, spreading it thinly to the edges.
  4. Arrange 2-3 slices of fresh mozzarella and 3-4 slices of Roma tomato on top of the sauce.
  5. Sprinkle a pinch of sea salt and black pepper over the vegetables.
  6. Bake for 10–13 minutes until the cheese is bubbly and browned in spots and the edges of the flatbread are deep golden brown.
  7. Remove from the oven and immediately top with fresh basil leaves and a drizzle of balsamic glaze.