Ingredients:

  • 4 pieces store-bought flatbreads or Naan
  • 2 tbsp extra virgin olive oil
  • 1/2 cup pizza sauce or crushed San Marzano tomatoes
  • 8 oz fresh mozzarella, sliced into 1/4-inch rounds or torn
  • 1/4 cup grated Parmesan cheese
  • 1 bunch fresh basil leaves, chiffonade or torn
  • 1/2 tsp dried oregano
  • Salt to taste
  • Fresh ground black pepper to taste

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Place the flatbreads on the sheet and lightly brush the edges and center with olive oil using a basting brush.
  3. Spread 2 tbsp of sauce evenly over each flatbread, leaving a 1/2-inch border around the edges.
  4. Arrange the fresh mozzarella slices atop the sauce, spacing them evenly.
  5. Sprinkle with grated Parmesan, dried oregano, salt, and black pepper.
  6. Bake for 10–13 minutes until the cheese is bubbling and the edges of the flatbread are a deep mahogany-brown.
  7. Remove from the oven and immediately scatter fresh basil leaves over the hot cheese.