Ingredients:

  • 1 pound (450g) store-bought pizza dough or homemade flatbread dough
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1/4 cup (25g) all-purpose flour, for dusting
  • 8 ounces (225g) fresh mozzarella, sliced into 1/4-inch thick rounds
  • 1 pint (approx. 450g) cherry tomatoes or heirloom tomatoes, halved or sliced
  • 1/2 cup (15g) fresh basil leaves, roughly chopped
  • 1/4 cup (60ml) balsamic glaze (or balsamic reduction)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 450°F (230°C). On a lightly floured surface, stretch or roll out the dough into a large oval or rectangle, about 1/4-inch thick.
  2. Brush the flatbread dough with olive oil. Transfer to a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until lightly golden brown and slightly puffed.
  3. Remove the flatbread from the oven. Arrange the mozzarella slices and tomato halves evenly over the baked flatbread.
  4. Return the flatbread to the oven and bake for another 3-5 minutes, or until the mozzarella is melted and bubbly.
  5. Remove from the oven and let cool for a few minutes. Sprinkle with fresh basil. Drizzle with balsamic glaze. Season with salt and pepper to taste. Slice and serve immediately.