Ingredients:

  • 4 pieces (approx. 5 oz / 140g each) naan or pre-baked flatbreads
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ cup (120ml) herby pizza sauce or marinara
  • 8 oz (225g) fresh mozzarella pearls or torn pieces
  • 1 cup (150g) cherry tomatoes, quartered
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1.5g) sea salt
  • ¼ cup (15g) fresh basil leaves, torn
  • 2 tbsp (30ml) balsamic glaze
  • ¼ cup (30g) freshly grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place the flatbreads on the baking sheet and brush the edges lightly with olive oil.
  3. Spoon 2 tbsp (30ml) of pizza sauce onto each flatbread, spreading it thinly to the edges.
  4. Distribute the fresh mozzarella pieces evenly across the sauce.
  5. Press the quartered cherry tomatoes into the cheese and sprinkle with dried oregano and sea salt.
  6. Bake for 10–13 minutes, or until the cheese is bubbly and the edges of the flatbread are crisp and golden.
  7. Remove from the oven and immediately top with torn fresh basil leaves.
  8. Drizzle the balsamic glaze in a zigzag pattern across the top and finish with a dusting of Parmesan cheese if desired.