Ingredients:

  • 4 pieces Naan or Store-bought Flatbread (approx. 16 oz / 450g total)
  • 8 oz Fresh Mozzarella (225g)
  • 1 cup Cherry Tomatoes (150g)
  • 1/2 cup Fresh Basil Leaves (15g)
  • 2 tbsp Extra Virgin Olive Oil (30ml)
  • 1/2 tsp Garlic Powder (2g)
  • 1/4 tsp Sea Salt (1.5g)
  • 1/4 cup Balsamic Glaze (60ml)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the flatbreads on the sheet, lightly brush the tops with 1 tbsp of olive oil, and sprinkle with garlic powder.
  3. Bake the plain bases for 3-5 minutes until they start to firm up to create a moisture barrier.
  4. Distribute the fresh mozzarella evenly across each pre-toasted base.
  5. Place the halved cherry tomatoes, cut-side up, on top of the cheese.
  6. Drizzle the remaining olive oil over the tomatoes and sprinkle with sea salt.
  7. Bake for 7-9 minutes, or until the cheese is bubbly and the edges of the crust are mahogany-colored.
  8. Remove from the oven and let the flatbreads rest for 2 minutes.
  9. Top with torn fresh basil and a generous drizzle of balsamic glaze.