Description

This Margherita Flatbread offers an irresistible taste with fresh mozzarella, ripe tomatoes, and homemade pesto on toasted naan. Perfect for quick dinners and satisfying cravings, it’s a delightful treat that comes together in no time!

Ingredients

Scale

2 large naan breads (store-bought)
1 tablespoon olive oil
2 cloves garlic minced
2 tablespoons 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 for drizzling (optional)

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Instructions

Place mozzarella and tomato slices on paper towels for 10 to 15 minutes to absorb excess moisture.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place naan bread directly on the oven rack and toast for 2 minutes. Flip and toast an additional 2 minutes until lightly golden. Transfer to prepared baking sheet.
In a small bowl, whisk together olive oil, minced garlic, pesto, and a pinch of salt. Brush generously over one side of each toasted naan.
Arrange mozzarella and tomato slices over the pesto layer, alternating or overlapping slightly. Season with salt and pepper.
Bake for 10 to 12 minutes until cheese is melted and bubbly.
Remove from oven and let cool 3 to 5 minutes. Top with fresh basil and drizzle with balsamic glaze. Slice and serve warm.

Notes

For a spicy kick, add red pepper flakes to the toppings.
Feel free to substitute with other vegetables like bell peppers or spinach for variation.
Using a high-quality balsamic glaze enhances the flavor significantly.

Nutrition

Serving Size: 1 flatbread
Calories: 290
Sugar: 2g
Sodium: 450mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 11g
Cholesterol: 30mg