Ingredients:

  • 4 pieces Naan or whole-wheat flatbread (140g each)
  • 1/2 cup Basil pesto
  • 2 tbsp Extra virgin olive oil
  • 1 cup Cherry tomatoes, halved
  • 1 cup Baby spinach, roughly chopped
  • 1 cup Sliced mushrooms
  • 1/2 cup Red bell pepper, finely diced
  • 1/4 cup Red onion, thinly sliced
  • 1 1/2 cups Shredded mozzarella cheese
  • 1/3 cup Feta cheese, crumbled
  • 1 tbsp Balsamic glaze
  • 1/4 cup Fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly brush both sides of the flatbread with olive oil and bake for 3 minutes to create a crispy base.
  3. Remove flatbreads from the oven and spread 2 tbsp of pesto evenly across each piece, leaving a small border.
  4. Sprinkle a thin layer of shredded mozzarella over the pesto, then arrange mushrooms, peppers, onions, and cherry tomatoes on top.
  5. Finish the toppings with crumbled feta cheese.
  6. Bake for 10–12 minutes until the cheese is bubbly and the edges are mahogany brown.
  7. Remove from the oven and immediately garnish with fresh chopped spinach and torn basil leaves.