Margherita Flatbread with Basil Olive Oil Drizzle
Ingredients (Serves 2–4):
- 1 store-bought or homemade flatbread
- 1½ tbsp Basil Olive Oil, plus more for drizzling
- 1–2 ripe tomatoes, thinly sliced
- 6–8 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 10–12 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.