Ingredients:

  • 2 pieces (approx. 6 oz / 170g each) store-bought naan or pre-baked Italian flatbread
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120ml) crushed San Marzano tomato sauce
  • 1 tsp (5ml) dried oregano
  • 8 oz (225g) fresh mozzarella, torn into small pieces
  • 1/4 cup (10g) freshly grated Parmesan cheese
  • 4-6 leaves (2g) fresh basil, chiffonade
  • 1/2 tsp (3g) garlic powder
  • 1 tbsp (15ml) balsamic glaze
  • 1 pinch (1g) flaky sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C). Place the baking sheet inside the oven while it preheats to ensure a crispier bottom.
  2. Brush both sides of the flatbread with olive oil.
  3. Carefully slide the parchment paper onto the hot baking sheet and place the flatbreads on top. Toast for 2 minutes until the edges feel sturdy and warm.
  4. In a small bowl, mix the crushed tomato sauce with garlic powder and dried oregano.
  5. Spread a thin layer of sauce over the flatbread, leaving a 1/2-inch border around the edge.
  6. Distribute the torn mozzarella and grated Parmesan evenly across the sauce, avoiding overcrowding the center.
  7. Slide the tray back into the center rack and bake for 8–12 minutes until the cheese is bubbling and golden-brown with small charred spots.
  8. Remove from the oven and immediately top with fresh basil leaves and a pinch of flaky sea salt.
  9. Drizzle with balsamic glaze if using.