Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 6 oz store-bought flatbread or naan
  • 1/4 cup fresh mozzarella pearls
  • 8 cherry tomatoes, halved lengthwise
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 6 fresh basil leaves, torn
  • 1 tbsp balsamic glaze

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil and minced garlic. Brush the mixture evenly over the surface and edges of the flatbread.
  3. Distribute the mozzarella evenly across the flatbread, leaving a small border around the edge.
  4. Arrange the halved cherry tomatoes cut-side up on top of the cheese and sprinkle with sea salt and black pepper.
  5. Bake in the center rack of the oven for 8-12 minutes, until the cheese is bubbly and browned and the edges of the flatbread are crisp.
  6. Remove from the oven and let sit for 60 seconds. Scatter torn fresh basil leaves over the top and finish with a drizzle of balsamic glaze.