Margherita Flatbread

This flatbread makes the perfect summer lunch, with just a handful of fresh, simple ingredients. Finish it off with a drizzle of balsamic glaze if you'd like an extra pop of flavor.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 364kcal

Author Karly Campbell

Ingredients

1 flatbread see notes
2 garlic cloves
¼ teaspoon kosher salt more to taste
2 tablespoons olive oil
4-5 slices fresh mozzarella
1 ripe tomato
2-3 basil leaves

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the flatbread on the parchment.
Mince the garlic, sprinkle with salt, and then use the back of the knife to press the garlic into a paste.
Add the garlic to the oil and stir to combine. Brush the garlic oil over the flatbread.
Arrange the mozzarella slices over the flatbread.
Thinly slice the tomato and arrange over the flatbread.
Bake for 10-15 minutes or until cheese has melted.
While flatbread is baking, place the basil leaves in a single stack. Roll them up and slice into thin strips.
Sprinkle the flatbread with basil and additional salt before slicing and serving.

Notes

We use Stonefire flatbreads, easily found in many grocery stores. Naan or pita bread also work well.

A light drizzle of balsamic glaze is a delicious way to finish off the pizza.

Nutrition