1cupgrape tomatoes, halved(if you substitute with cherry tomatoes strain the juice from them first)
Garnish
2tablespoonsbalsamic glaze
fresh basil
salt and black pepper
Instructions
Place the baking sheet on the top rack of the oven and preheat the oven to 450ºF. As the oven is preheating, prepare the flatbreads.
Brush each flatbread from edge to edge with 1 tablespoon of olive oil. Once the oven is preheated remove the baking sheet from the oven and line it with parchment paper, a silpat silicone sheet, or lightly grease the sheet.
Carefully place the flatbreads on the preheated baking sheet. Bake at 450ºF on the top rack for 3-4 minutes, until golden and crisp.
Remove the baking sheet from the oven. Spread each flatbread with up to 1/4 cup of pesto to within 1 inch of the edge. Sprinkle the top of each with 1/2 of the halved grape tomatoes. Cut mozzarella balls in half (unless using the small pearl size) or tear the slices into bite-sized pieces. Spread the mozzarella cheese around the flatbread.
Bake at 450ºF for 3-5 minutes until the cheese is melted. Remove flatbreads from the oven and place on a cutting board. Top with basil leaves and drizzle top with balsamic glaze. Cut each into quarters and serve.
Notes
Preheating the baking sheet helps the flatbreads crisp on the bottom.Tomato mozzarella flatbread leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat leftovers, put them in an oven at 350ºF for about 5 minutes or until they are warm.Just place the tomato basil flatbreads in a freezer safe container and freeze for up to three months. When you are ready to enjoy it, thaw overnight in the refrigerator and reheat as directed above.