Cheesy Margherita Flatbread (Print Version)
# Ingredients:
01 -
16 fresh basil leaves, half kept whole
02 -
2 (16-ounce) tins whole plum tomatoes, peeled
03 -
8 garlic cloves, minced finely
04 -
6 thyme sprigs
05 -
Salt, as needed
06 -
Black pepper, ground, as needed
07 -
1 flatbread base
08 -
1 teaspoon olive oil
09 -
1 pinch red pepper flakes, adjust to heat preference
10 -
1 (4-ounce) fresh mozzarella ball, sliced thin and cut up
11 -
1 ripe tomato, cut into thin slices
# Instructions:
01 -
Get your oven hot at 220°C (425°F). Chop up half the basil leaves.
02 -
Heat a big saucepan over medium heat. Dump in the tinned tomatoes and break them up using your spatula. Let them bubble, then toss in the garlic, thyme, and your chopped basil. Add salt and pepper to your liking. Cook until it thickens up, roughly 5 to 10 minutes. Take out the thyme sprigs.
03 -
Put flatbread on a baking tray and pop it in the hot oven for 3 minutes. Then take it out.
04 -
Lightly coat the flatbread with olive oil but leave the edges dry, then scatter some red pepper flakes. Smooth the tomato sauce over it, arrange mozzarella pieces on top, and finish with the whole basil leaves and tomato slices.
05 -
Stick the flatbread back in the oven until the edges turn golden and toppings get bubbly, about 12 to 15 minutes.
# Notes:
01 -
Want more flavor? Just splash some extra olive oil on top before you eat.