Sometimes it’s great to have a little break in the kitchen and let the wonders of the modern supermarket help you out. Pre-Made flatbreads, naan, or even pita if you’re feeling brave make perfect little pizza bases and allow for your creativity to flow with your ingredients! We made four different flatbread recipes:
- Jerk Flatbread Pizza
- Pesto Chicken Prosciutto Flatbread
- Peach and Chevre Flatbread with 18-Year Balsamic Reduction
- Margherita Flatbread
Today’s recipe is the Margherita Flatbread Pizza…
Ingredients for Sauce
- 4 vine ripe tomatoes
- 2 Tbsp AOOC EVOO
- 2 cloves garlic
- 6-7 basil leaves
- 2 Tsp AOOC Basiks Italian Table Blend
- 1/2 Tbsp AOOC Traditional 18-Year Balsamic
Ingredients for Pizza Toppings
- 1 Cup fresh Mozzarella
- Cut cherry tomatoes
- Fresh basil, either full leaves or thinly sliced
Directions
- Blend all sauce ingredients together, drizzling the olive oil and balsamic while blending for a nice thickening effect. Adjust to taste with Basik’s seasoning
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Anytime you make pizza or flatbreads be sure to sufficiently pre-heat your oven, for this recipe we pre heated to 400 degrees to just make sure everything is toasted and melted.
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Pre-bake the flatbread according to bag instructions, usually just to lightly toast it to hold the sauce
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Sauce evenly and layer with fresh mozz, tomatoes, and Basil.
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Bake until cheese fully melted and the bread is fully cooked
