- 2 large flatbread or naan
- 0.5 cup Balsamic Pesto
- 8 oz mozzarella
- 1 cup red and/or yellow cherry or grape tomatoes
- some basil
- some balsamic glaze (optional)
- some flaky sea salt
- 1 large baking sheet
Preheat oven to 425°F.
Place flatbread or naan on a large baking sheet.
Spread each with 1/4 cup Balsamic Pesto.
Top with mozzarella and red and/or yellow cherry or grape tomatoes, halved.
Use the baking sheet to transfer flatbread directly to the oven rack. Bake 6 to 8 minutes or until crust is golden and cheese is melted.
Remove from oven. Top with basil and, if you like, drizzle with balsamic glaze (optional). Sprinkle with flaky sea salt.