Ingredients:

  • 2 pieces (12 oz / 340g) store-bought flatbread or naan
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120ml) thick pizza sauce or tomato puree
  • 8 oz (225g) shredded low-moisture mozzarella cheese
  • 1/4 cup (10g) freshly grated Parmesan cheese
  • 1 tsp (2g) dried oregano
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place flatbreads on the baking sheet and lightly brush the tops with olive oil to create a moisture barrier.
  3. Spoon 2 tbsp (30ml) of pizza sauce onto each flatbread, spreading in a thin layer while leaving a 1/2 inch border around the edges.
  4. Distribute shredded mozzarella evenly across the sauce, ensuring it reaches the edges.
  5. Sprinkle Parmesan cheese and dried oregano over the top.
  6. Bake on the center rack for 8–10 minutes until the cheese is bubbling and browned and the edges are mahogany gold.
  7. Remove from oven and let rest for 2 minutes before garnishing with fresh basil leaves and slicing.