Ingredients:

  • 2 large (approx. 10 oz / 280g) naan or artisan flatbreads
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) sea salt
  • 8 oz (225g) fresh mozzarella, torn into bite-sized chunks
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 2 tbsp (15g) grated Parmesan cheese
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and salt.
  3. Place flatbreads on the baking sheet and brush a generous layer of the garlic oil across the entire surface, including the edges.
  4. Evenly distribute the torn mozzarella chunks across the flatbreads, leaving small gaps between the cheese.
  5. Press the halved cherry tomatoes, cut-side up, into the cheese.
  6. Bake for 12–15 minutes until the cheese is bubbling and golden-brown and the edges are a deep mahogany color.
  7. Remove from the oven and immediately sprinkle with grated Parmesan.
  8. Scatter the fresh basil over the hot cheese.
  9. Drizzle with balsamic glaze and slice into wedges.