Margherita Flatbread with Basil Olive Oil Drizzle at The Little Shop of Olive Oils

Margherita Flatbread with Basil Olive Oil Drizzle

Ingredients (Serves 24):

  • 1 store-bought or homemade flatbread
  • 1½ tbsp Basil Olive Oil, plus more for drizzling
  • 12 ripe tomatoes, thinly sliced
  • 68 oz fresh mozzarella, sliced
  • ¼ tsp sea salt
  • Freshly cracked black pepper, to taste
  • ¼ cup fresh basil, sliced into ribbons (chiffonade)

Instructions:

  • Preheat oven to 425ºF (220ºC).
  • Place flatbread on a baking sheet or pizza stone.
  • Brush the base with Basil Olive Oil.
  • Cover the surface evenly, right up to the edges.
  • Arrange slices of mozzarella and tomato evenly over the flatbread. Sprinkle with sea salt and cracked pepper.
  • Bake for 1012 minutes, or until the cheese is bubbly and just starting to brown, and the flatbread is crisp around the edges.
  • Remove from oven, drizzle lightly with more Basil Olive Oil, and sprinkle with fresh basil.
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