Sliced Margherita flatbread with melted fresh mozzarella, roasted cherry tomatoes, basil leaves and a balsamic glaze drizzle on a wooden board

Margherita Flatbread

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Sliced Margherita flatbread with melted fresh mozzarella, roasted cherry tomatoes, basil leaves and a balsamic glaze drizzle on a wooden board

Margherita Flatbread

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Crispy flatbread topped with garlic olive oil, fresh mozzarella, ripe tomatoes, and basil, baked until golden and bubbly.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 flatbreads
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 naan or flatbreads
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 8 oz fresh mozzarella sliced
  • 1 cup cherry tomatoes halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh basil leaves
  • 1 tablespoon balsamic glaze for drizzling

Method
 

  1. Preheat the oven to 450°F (230°C). Place the flatbreads on a baking sheet.
  2. Whisk together the olive oil and garlic, then brush evenly over both flatbreads.
  3. Arrange the sliced mozzarella and halved cherry tomatoes over the flatbreads. Season with salt, pepper, and red pepper flakes.
  4. Bake for 10-12 minutes, until the cheese is melted and bubbly and the edges are golden and crisp.
  5. Top with fresh basil leaves and a drizzle of balsamic glaze. Slice and serve immediately.

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