Ingredients:

  • 2 pieces (340g) whole-grain flatbread
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (115g) part-skim mozzarella cheese
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) balsamic glaze
  • 1 tbsp (5g) parmesan cheese, shaved

Instructions:

  1. Preheat your oven to 425°F (220°C). In a small mixing bowl, toss the halved cherry tomatoes with 1 tbsp of olive oil, minced garlic, salt, pepper, and dried oregano.
  2. Place the flatbreads on a parchment-lined baking sheet. Brush the remaining 1 tbsp of olive oil over the surface of the bread.
  3. Distribute the mozzarella cheese evenly across the base, then press the seasoned cherry tomatoes into the cheese.
  4. Bake for 8–12 minutes until the cheese is bubbling and slightly browned and the edges of the flatbread are deep golden brown.
  5. Remove from the oven and immediately top with torn fresh basil and shaved Parmesan.