Ingredients:

  • 4 pieces (340g) store-bought flatbread or naan
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced finely
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 oz (225g) fresh mozzarella, sliced or shredded
  • 1/2 cup (60g) cherry tomatoes, quartered
  • 1/4 cup (10g) fresh basil leaves, torn
  • 2 tbsp (15g) grated Parmesan cheese
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat the oven to 425°F (220°C). In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper to create the garlic infusion.
  2. Place the flatbreads on a parchment-lined baking sheet. Use a pastry brush to apply a generous layer of the garlic oil to the edges and center of each bread.
  3. Distribute the mozzarella evenly across the flatbreads, then scatter the quartered cherry tomatoes on top.
  4. Bake for 8–10 minutes until the cheese is bubbling and the edges of the flatbread are a deep mahogany-brown.
  5. Remove from the oven and immediately sprinkle with grated Parmesan. Scatter torn fresh basil leaves over the top and drizzle with balsamic glaze.