Mozzarella and Tomato Caprese Flatbread
Ingredients
The flatbread base
-
2
pieces
naan-style flatbreads or thin pizza crust
The toppings
-
1
clove
garlic
-
1
large
tomato
-
6
ounces
mozzarella cheese
-
1
cup
cherry tomatoes, sliced in half
-
to taste
kosher salt
-
to taste
dried oregano
-
to taste
crushed red pepper flakes
-
a few
fresh basil leaves
-
to drizzle
balsamic glaze
Instructions
- 1. Preheat the oven to 450°F and prepare a sheet pan with parchment paper.
- 2. Place the naan flatbreads on the sheet pan and toast in the oven for 5 minutes.
- 3. Remove the flatbreads from the oven and rub them with the smashed garlic.
- 4. Score an X on the bottom of the large tomato and blanch it in boiling water for 30 seconds to 1 minute.
- 5. Peel the skin off the tomato and crush it, adding kosher salt to taste.
- 6. Spread the crushed tomato over each naan.
- 7. Tear the mozzarella into chunks and distribute it over the flatbreads, then add the cherry tomato halves.
- 8. Bake the flatbreads until the cheese is melted and the crust is golden, about 5-7 minutes.
- 9. Remove from the oven and sprinkle with salt, oregano, and red pepper flakes.
- 10. Tear the basil leaves and sprinkle them over the top, then drizzle with balsamic glaze before serving.
Nutrition Facts (estimated)
Servings
2 flatbreads
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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