Roasted Tomato, Mozzarella & Basil Flatbread

Description

A light yet flavorful flatbread topped with sweet roasted cherry tomatoes, creamy mozzarella, and fresh basil leaves, all drizzled with a touch of olive oil and balsamic glaze. This recipe is inspired by classic Italian caprese flavors but served on a crispy, golden flatbread—perfect as an appetizer, snack, or light dinner.

Ingredients for Roasted Tomato, Mozzarella & Basil Flatbread

• Flatbread or Naan – 2 large pieces (store-bought or homemade)

• Cherry tomatoes – 2 cups, halved

• Mozzarella cheese – 8 oz (fresh mozzarella balls sliced or shredded mozzarella)

• Fresh basil leaves – about 12–15 leaves

• Olive oil – 2 tbsp

• Balsamic glaze – 1–2 tbsp (optional but recommended)

• Salt – ½ tsp (or to taste)

• Black pepper – ¼ tsp (freshly ground)

• Garlic powder – ¼ tsp (optional, for extra flavor)

Instructions

1. Preheat oven to 400°F (200°C).

2. Roast the tomatoes:

   • Place halved cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with salt, pepper, and garlic powder.

   • Roast for 12–15 minutes until soft and slightly caramelized.

3. Prepare the flatbread:

   • Place flatbreads on a baking sheet. Brush lightly with remaining olive oil.

4. Assemble:

   • Spread roasted tomatoes evenly over the flatbreads.

   • Add slices or shreds of mozzarella.

5. Bake:

   • Return to the oven and bake for 8–10 minutes until cheese is melted and bubbly.

6. Finish & serve:

   • Remove from oven, top with fresh basil leaves, and drizzle with balsamic glaze before slicing and serving warm.

Notes

• Fresh mozzarella gives the best creamy texture, but low-moisture shredded mozzarella can also be used for more meltiness.

• Balsamic glaze adds sweetness and acidity—great for balancing the rich cheese.

• If using homemade flatbread, par-bake it slightly before adding toppings to avoid sogginess.

Tips

• For extra crunch, brush the flatbread edges with olive oil before baking.

• Add a sprinkle of red pepper flakes for a subtle spicy kick.

• If you want a smoky touch, roast tomatoes with a pinch of smoked paprika.

• Can be made on the grill for a charred, rustic flavor.

Servings

• Makes 4 servings as an appetizer or 2 servings as a main dish.

Nutritional Information (Per serving – appetizer portion)

• Calories: ~280 kcal

• Protein: 12g

• Carbohydrates: 28g

• Fat: 12g

• Fiber: 2g

• Sugar: 4g

• Sodium: 400mg

Health Benefits

• Tomatoes – Rich in lycopene, an antioxidant that supports heart health and may reduce inflammation.

• Basil – Contains vitamins A, K, and C along with anti-inflammatory compounds.

• Olive oil – A healthy fat source that supports cardiovascular health.

• Mozzarella – Good source of protein and calcium for bone and muscle health.

Q&A

Q: Can I use regular tomatoes instead of cherry tomatoes?
A: Yes, but slice them thin and remove excess seeds to prevent the flatbread from getting soggy.

Q: Can I make this in advance?
A: The tomatoes can be roasted ahead of time, but assemble and bake the flatbread just before serving for best texture.

Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispiness—avoid microwaving as it will soften the bread.

Q: Can I make this dairy-free?
A: Yes—replace mozzarella with a dairy-free cheese alternative or skip cheese and add more roasted veggies.