Ingredients
For the flatbreads:
- 2 flatbreads or naan breads
For the toppings:
- 1 cup tomato sauce, preferably homemade or a good quality store-bought
- 2 cups fresh mozzarella cheese, sliced or shredded
- 1/4 cup grated Parmesan cheese
- 1–2 ripe tomatoes, thinly sliced
- Fresh basil leaves
- 2 tablespoons olive oil
- 1–2 cloves garlic, minced
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to preheat as well.
- Prepare Garlic Oil: In a small bowl, combine the olive oil and minced garlic. Brush this mixture lightly over the flatbreads to infuse them with flavor.
- Add Tomato Sauce: Spread a thin layer of tomato sauce evenly over each flatbread, leaving a small border around the edges.
- Layer with Cheese: Distribute the fresh mozzarella slices or shreds evenly over the sauce. Sprinkle the grated Parmesan cheese over the mozzarella.
- Add Tomatoes: Arrange the tomato slices evenly over the cheese.
- Season: Sprinkle a little salt and pepper over the top, and if you like, add a pinch of red pepper flakes for a touch of heat.
- Bake: Place the flatbreads directly on the oven rack or on a preheated pizza stone. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the flatbread is crispy around the edges.
- Add Fresh Basil: Remove the flatbreads from the oven and immediately top with fresh basil leaves. The heat from the pizza will wilt the basil just slightly.
- Serve: Drizzle a bit more olive oil over the top, if desired. Cut the flatbread pizzas into slices and serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 371 kcal
- Sugar: 3g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 45mg
