Ingredients:

  • 4 pieces (approx. 12 oz / 340g) flatbread or naan
  • 4 tbsp (60ml) basil pesto
  • 1 tbsp (15ml) extra virgin olive oil
  • 8 oz (225g) mozzarella
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) balsamic glaze
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.5g) cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly brush the edges of the flatbreads with olive oil to ensure a crisp crust.
  3. Spread 1 tablespoon of pesto evenly over each flatbread, leaving a small border around the edges.
  4. Distribute mozzarella evenly over the pesto and nestle the halved cherry tomatoes into the cheese.
  5. Bake for 8–10 minutes until the cheese is bubbly and starting to brown and the edges of the flatbread are golden.
  6. Remove from the oven and immediately scatter fresh basil over the hot cheese.
  7. Drizzle balsamic glaze in a zigzag pattern across the top and finish with a pinch of salt and pepper.