Margherita Flatbread
This flatbread pizza margherita features tomatoes, basil, mozzarella, and balsamic glaze-serve it as an appetizer, lunch or light summer dinner.
Servings: 2
Calories: 877kcal
Equipment
- baking sheet or shallow casserole dish
- pastry brush
- parchment paper recommended
Ingredients
- 2 flatbreads
- 2 tablespoons olive oil
- ½ cup basil pesto
- 8 ounces fresh mozzarella drained and patted dry
- 1 cup grape tomatoes halved (if you substitute with cherry tomatoes strain the juice from them first)
Garnish ingredients
- 2 tablespoons balsamic glaze
- fresh basil
- salt and black pepper
Instructions
- Place the baking sheet on the top rack of the oven and preheat the oven to 450ºF. As the oven and baking sheet are preheating, prepare the flatbreads.
- Brush each flatbread from edge to edge with 1 tablespoon of olive oil. Once the oven is preheated, remove the baking sheet from the oven and line it with parchment paper, a silpat silicone sheet, or lightly grease the sheet.
- Carefully place the flatbreads on the preheated baking sheet. Bake at 450ºF on the top rack for 3-4 minutes, until golden and crisp.
- Remove the baking sheet from the oven. Spread each flatbread with up to ¼ cup of pesto to within 1 inch of the edge. Sprinkle the top of each with ½ of the halved grape tomatoes. Cut mozzarella balls in half (unless using the small pearl size) or tear the slices into bite-sized pieces. Spread the mozzarella cheese around the flatbread.
- Bake at 450ºF for 3-5 minutes until the cheese is melted. Remove flatbreads from the oven and place on a cutting board. Top with basil leaves and drizzle top with balsamic glaze. Cut each into quarters and serve.
Notes
- Preheating the baking sheet helps the flatbreads crisp on the bottom.
- Caprese chicken flatbread: add cooked chicken to the flatbread Caprese.
- Cheesy: Add extra parmesan cheese on top for a richer, more indulgent flavor. You can also mix in shredded mozzarella for a melty, cheesy bite.
- Add some spice by adding red pepper flakes to the flatbread.
- Garlic butter: Brush the crust with garlic butter before adding toppings for a buttery, aromatic twist.
- Tomato mozzarella flatbread leftovers can be stored in an airtight container in the refrigerator for up to three days.
- To reheat leftovers, put them in an oven at 350ºF for about 5 minutes or until they are warm.
- Just place the tomato basil flatbreads in a freezer safe container and freeze for up to three months.
- When you are ready to enjoy it, thaw overnight in the refrigerator and reheat as directed above.