Ingredients:

  • 1/4 cup (60ml) tomato paste
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (1g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) water
  • 2 (8 oz / 225g total) pre-baked flatbreads or naan
  • 4 oz (115g) fresh mozzarella
  • 1/4 cup (10g) fresh basil leaves
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a small mixing bowl, combine the tomato paste, olive oil, garlic powder, oregano, and salt.
  2. Stir in the water one teaspoon at a time until the sauce is smooth and spreadable but still thick. Set aside.
  3. Preheat your oven to 425°F (220°C). Place the flatbreads on a parchment-lined baking sheet.
  4. Brush the outer edges of the bread with olive oil to ensure a golden finish.
  5. Spread 2 tbsp (30ml) of the sauce evenly over each flatbread, leaving a small border for the crust.
  6. Distribute the torn mozzarella pieces evenly across the sauce.
  7. Bake for 10–12 minutes, or until the cheese is bubbling and the edges of the flatbread are mahogany-colored and crisp.
  8. Remove from the oven and immediately top with fresh basil leaves.