Margherita Flatbread

Margherita Flatbread is ready in 20 minutes! Top a flatbread crust with pesto, tomato, and cheese and get ready to mix up pizza night!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

2 large packaged naan bread
1 tablespoons olive oil
2 cloves garlic minced
2 tablespoon prepared pesto
8 ounces fresh mozzarella sliced thin
2 Roma tomatoes sliced thin
Salt and pepper to taste
1/4 cup fresh basil torn or chopped
Balsamic glaze optional

Instructions

Place mozzarella and tomato slices on paper towels for 10-15 minutes to absorb extra moisture.
Meanwhile, preheat oven to 425℉. Line a baking sheet with parchment paper.
Place naan bread directly on the oven rack and toast for 2 minutes, flip over and toast an additional 2 minutes. This is an important step so your flatbread is not soggy. Once toasted, place on prepared baking sheet.
In a small bowl whisk together the oil, garlic, pesto and a pinch of salt. Brush a generous amount on one side of each naan bread.
Top each naan with slices of mozzarella and tomato and season with salt and pepper.
Bake for 10-12 minutes until the cheese is bubbly. Remove from the oven and top with fresh basil and balsamic glaze. Let cool 3-5 minutes, then cut into strips or squares.

Notes

As a main dish, this recipe will serve 2 people. As an appetizer, it will serve 4 or more. It's super easy to double or to scale back.

Wrap up leftovers and store in the fridge for up to 5 days. For best results, reheat in a hot oven or air fryer.

For the flatbread base, you can use Naan bread, or a traditional flatbread or even a thin pizza crust. Work with what you can find at your local grocery store or make at home.

Shredded mozzarella could be used in place of the fresh, but (although totally delicious) it will have a completely different taste and texture.

Nutrition

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