Ingredients:

  • 2 pieces (approx. 5 oz / 140g each) store-bought naan or artisan flatbread
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) kosher salt
  • 8 oz (225g) fresh mozzarella, patted dry and torn into bite-sized pieces
  • 1 cup (150g) cherry tomatoes, halved lengthwise
  • ¼ cup (10g) fresh basil leaves, torn
  • 2 tbsp (30ml) balsamic glaze
  • ¼ cup (15g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the extra virgin olive oil, minced garlic, and kosher salt.
  3. Brush the garlic oil mixture generously over one side of each flatbread, extending all the way to the edges.
  4. Distribute the torn fresh mozzarella evenly across the oiled surface, pressing the cheese slightly into the bread.
  5. Arrange the halved cherry tomatoes on top of the cheese, cut-side up.
  6. Sprinkle the grated Parmesan cheese over the top.
  7. Bake in the center rack of the oven for 8–10 minutes until the edges are golden-brown and the mozzarella is bubbly with occasional brown spots.
  8. Remove from the oven and let the flatbreads stand for 2 minutes to set the toppings.
  9. Scatter the torn fresh basil leaves over the hot cheese and drizzle with balsamic glaze.