Name: Tomato and Mozzarella Flatbread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 whole wheat tandoori flatbread or whole wheat naan; 2 roma tomatoes, sliced; 1/2 cup shredded mozzarella cheese; 2 tsp grated parmesan cheese; olive oil; sea salt; black pepper; fresh basil for garnish

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This Easy Tomato and Mozzarella Flatbread is so crispy! Topped with roma tomatoes and mozzarella cheese! Ready in 20 minutes!

Ingredients Needed For Easy Tomato and Mozzarella Flatbread

whole wheat tandoori flatbread or whole wheat naan
roma tomatoes
shredded mozzarella cheese
grated parmesan cheese
olive oil
sea salt
black pepper
fresh basil

Kitchen Tools Used In This Recipe

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How To Make Easy Tomato and Mozzarella Flatbread

This flatbread makes an easy weeknight meal or snack! This recipe can easily be doubled or cut in half! First, preheat oven to 400 degrees and line a sheet pan with parchment paper or aluminum foil.

Place the flatbread on the parchment lined sheet pan. Drizzle the tops with a little bit of olive oil. Slice the roma tomatoes and place on top of the flatbread. Rule of thumb, one tomato per flatbread.

Drizzle the tops of the tomatoes with a little bit of olive oil and sprinkle with salt and pepper to your liking. Then, top each flatbread with a 1/4 cup of shredded mozzarella and then sprinkle with 1 teaspoon of grated parmesan.

Bake for 10 minutes. Cheese should be melted and lightly browned. Remove from oven and top with chopped fresh basil.

Slice and enjoy!

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Tomato and Mozzarella Flatbread

Author: The Sweet Cucina
Total Time: 20 minutes
Yield: 2 servings 1x

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Ingredients

Units Scale

2 whole wheat tandoori flatbread or whole wheat naan
2 roma tomatoes, sliced
1/2 cup shredded mozzarella cheese
2 tsp grated parmesan cheese
olive oil
sea salt
black pepper
fresh basil for garnish

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Instructions

Preheat oven to 400 degrees.
Place flatbread on parchment lined sheet pan.
Drizzle with olive oil and top each flatbread with one sliced roma tomato.
Drizzle with olive oil and top with salt and pepper.
Top each flatbread with a 1/4 cup of shredded mozzarella and 1 tsp of grated parmesan.
Bake for 10 minutes.
Remove from oven and top with chopped fresh basil.
Slice and enjoy!