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Required Equipment
- Sheet pan
- Parchment
- Pastry brush
- Chef's knife
Utilized Devices
Cooking Techniques
- baking
- assembly
Ingredients
- 2 countFlatbreads
- 15 mlOlive oil
- 6 gGarlic cloves — grated
- 240 gCrushed tomatoes
- 225 gFresh mozzarella — torn
- 30 gBasil leaves
- 1 gRed pepper flakes
- 5 gKosher salt
- 15 mlBalsamic glaze
Instructions
Heat oven to 450°F (230°C). Place flatbreads on a parchment-lined sheet pan and brush with olive oil and garlic.
Spoon crushed tomatoes over each flatbread, leaving a small border, and season with salt and red pepper flakes.
Scatter mozzarella evenly over the surface.
Bake for 10 to 12 minutes until edges are crisp and cheese is bubbling.
Top with basil and drizzle with balsamic glaze before slicing.
Chef Tips
- ⭐Preheat the sheet pan for an extra-crisp bottom.
- ⭐Pat mozzarella dry so it doesn't weep onto the crust.
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Nutritional Highlights
- ✓Serve with a big salad for an easy dinner
- ✓Ready in under 25 minutes
Dietary Notes
Compliant With
Allergens
- Contains dairy (mozzarella)
- Contains gluten (flatbread)
FAQ
Can I grill the flatbreads?
Yes—grill over medium heat 2 to 3 minutes per side after topping.
What if I only have shredded mozzarella?
Use low-moisture shreds and reduce the bake time by a minute.
Nutrition
| Calories | 350 |
| Protein | 15 g |
| Carbs | 32 g |
| Fat | 18 g |