Margherita Flatbread with Cheese (Print Version)
# Ingredients:
01 -
16 leaves fresh basil, divided
02 -
2 (16-ounce) cans peeled whole plum tomatoes
03 -
8 cloves garlic, finely chopped
04 -
6 sprigs thyme
05 -
Salt, to taste
06 -
Ground black pepper, to taste
07 -
1 flatbread pizza crust
08 -
1 teaspoon olive oil
09 -
1 pinch crushed red pepper flakes, or to taste
10 -
1 (4-ounce) ball fresh mozzarella cheese, thinly sliced and chopped
11 -
1 ripe tomato, thinly sliced
# Instructions:
01 -
Preheat the oven to 220°C (425°F). Chop half of the basil leaves.
02 -
Place a large saucepan over medium heat. Add the canned plum tomatoes and chop them with a spatula. Bring to a simmer, then add garlic, thyme sprigs, and chopped basil. Season with salt and pepper. Simmer until most of the moisture evaporates, about 5 to 10 minutes. Remove and discard the thyme sprigs.
03 -
Place the flatbread on a baking sheet and bake in the preheated oven for 3 minutes. Remove from the oven.
04 -
Brush olive oil lightly over the entire flatbread except for the edges, then sprinkle with crushed red pepper flakes. Spread the prepared tomato sauce evenly on top, then add the mozzarella slices. Arrange the remaining whole basil leaves and tomato slices on top.
05 -
Return the flatbread to the oven and bake until the crust is golden brown and the toppings are bubbly, approximately 12 to 15 minutes.
# Notes:
01 -
For extra flavor, drizzle with additional olive oil before serving.