Tomato Basil Mozzarella Flatbread Pizza
This Tomato Basil Mozzarella Flatbread Pizza comes together in under 30 minutes but tastes like you spent hours crafting it. Fresh tomatoes, fragrant basil, and melty mozzarella create that classic Caprese flavor combination in pizza form.
Equipment
- Large baking sheet - or two medium ones
- Parchment paper - or silicone baking mat
- Sharp knife - for slicing tomatoes and mozzarella
- Small bowl - for mixing garlic and oil
- Pastry brush - for applying oil
- Pizza Cutter - or sharp knife for serving
- Heavy-duty baking sheet - recommended for even heat distribution
- Pizza stone - (optional) for extra crispy base
Ingredients
- 4 flatbreads or naan - about 8-10 inches each
- 2 tablespoons extra virgin olive oil - 30ml, divided
- 2 cloves garlic - minced
- 2 cups cherry tomatoes - 300g, halved
- 8 ounces fresh mozzarella cheese - 225g, sliced or torn
- 1 cup fresh basil leaves - 40g
- 1 teaspoon balsamic glaze - 5ml
- 1/2 teaspoon sea salt - 2.5g
- 1/4 teaspoon black pepper - 1g
- 1/4 teaspoon red pepper flakes - 1g (optional)
- 2 tablespoons Parmesan cheese - 30g, grated
Instructions
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Combine 1.5 tablespoons olive oil with minced garlic in a small bowl. Let sit for 2-3 minutes to infuse.
- Brush each flatbread generously with garlic oil mixture, getting all the way to the edges.
- Tear or slice mozzarella into 1/4-inch pieces and distribute evenly across flatbreads, leaving a half-inch border. Pat dry if wet.
- Arrange halved cherry tomatoes cut-side up across flatbreads. Season with a pinch of salt and pepper.
- Sprinkle remaining salt, pepper, and red pepper flakes (if using) over all flatbreads. Dust with Parmesan cheese and drizzle remaining olive oil.
- Bake for 8-10 minutes until cheese is melted and bubbly and edges are golden and crispy. Rotate sheets halfway if using two racks.
- Remove from oven and immediately top with fresh basil leaves. Drizzle with balsamic glaze. Cool for 2-3 minutes before slicing.
- Cut each flatbread into 4-6 slices with a pizza cutter. Serve immediately while warm and gooey.
Notes
- Don't overload with toppings: Too many toppings will make the flatbread soggy. Keep it light and let each ingredient shine.
- Pat the mozzarella dry: Fresh mozzarella contains a lot of moisture. Blotting it with paper towels prevents excess liquid from making the flatbread soggy.
- Use room temperature cheese: Cold cheese takes longer to melt, which can lead to overcooked flatbread. Let mozzarella sit out for 15-20 minutes before using.
- Preheat your baking sheet: For extra-crispy flatbread, place your empty baking sheet in the oven while it preheats, then carefully transfer assembled flatbreads onto the hot sheet.
- Watch the bake time closely: Every oven is different. Check at the 8-minute mark and adjust as needed to prevent burning.
- Add basil after baking: Raw basil added before baking will turn brown and lose its vibrant flavor. Always add it fresh after removing from the oven.
- Make the garlic oil in advance: Prepare the garlic-infused olive oil up to a day ahead and store it in the refrigerator. This actually improves the flavor.
- Refrigerator storage: Place cooled flatbread slices in an airtight container or wrap tightly in foil. They'll keep for 3-4 days in the refrigerator.
- Reheating: Reheat in the oven at 375°F (190°C) for 5-7 minutes or in an air fryer at 350°F (175°C) for 3-4 minutes for best texture. Avoid the microwave as it makes the flatbread chewy.
- Grilling option: For smoky flavor, grill flatbreads over medium-high heat (400°F/200°C) for 2-3 minutes per side, adding toppings after the first flip.
Nutrition
Serving: 1flatbreadCalories: 380kcalCarbohydrates: 36gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 620mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 35mgIron: 10mg
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