Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 4 pieces (12 oz) naan or pre-baked flatbreads
  • 8 oz fresh mozzarella, sliced or torn into bite-sized pieces
  • 2 medium Roma tomatoes, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1 cup fresh basil leaves, torn
  • 2 tbsp balsamic glaze
  • Black pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C) and arrange the flatbreads on a parchment-lined baking sheet.
  2. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and sea salt.
  3. Brush the garlic oil mixture generously over the surface of each flatbread, including the edges.
  4. Sprinkle a light layer of Parmesan cheese over the oil, then arrange the tomato slices and nestle the mozzarella pieces in the gaps.
  5. Season with black pepper and bake for 10–12 minutes, or until the edges are golden-brown and the cheese is bubbling.
  6. Remove from the oven and immediately scatter the torn fresh basil over the hot cheese; drizzle with balsamic glaze before slicing.