Ingredients
Units
Scale
- 1 lb. flatbread dough or pizza dough
- 4 tablespoons olive oil + more for serving
- 2 teaspoon dried oregano
- 5-6 cloves garlic thinly sliced
- 1 cup shredded mozzarella cheese
- 8 oz. log sliced fresh mozzarella
- 16 oz. from the vine tomatoes, sliced
- 1/4 cup basil pesto
- 1/4 cup julienne cut basil
- Kosher salt
Instructions
- Preheat oven to 450 degrees.
- Divide dough in half and roll it out into two thin flatbreads on a lightly floured surface.
- Transfer flatbread doughs to two parchment lined baking sheets.
- Drizzle each flatbread with 1 tablespoon olive oil and divide the oregano between the two flatbreads, sprinkling it in an even layer.
- Bake flatbread crusts for about 5-7 minutes or until they just start to turn light golden brown on the edges.
- Add another 1 tablespoon of olive oil to each flatbread and divide the sliced garlic evenly between the flatbreads. Divide shredded mozzarella evenly between flatbreads, sprinkling it an even layer.
- Divide fresh mozzarella and sliced tomatoes between the flatbreads, overlapping them slightly.
- Bake for another 10 minutes or until the cheese is melted and the edges of the flatbread turn golden brown.
- Drizzle with pesto and garnish with basil. Add a drizzle of olive oil and a sprinkle of Kosher salt to each flatbread.
- Slice and enjoy!
Equipment
Buy Now → Notes
This recipe makes 2 flatbreads which will feed 4-8 people (depending on whether you’re serving it as a main dish or an appetizer) but it can easily be halved if you’re just feeding a couple people.
I prefer to roll out the dough quite thinly for this flatbread, but you can keep it thicker if you like!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 flatbread
- Calories: 282
- Sugar: 2.1 g
- Sodium: 505.2 mg
- Fat: 17.2 g
- Saturated Fat: 5.4 g
- Carbohydrates: 18.1 g
- Fiber: 1.2 g
- Protein: 14 g
- Cholesterol: 24.9 mg
