Summer Dinner Flatbread Pizza
A light and crispy flatbread pizza topped with fresh seasonal vegetables, perfect for a quick summer meal.
Ingredients
- 2 large flatbreads or naa
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 6 ounces fresh mozzarella cheese, sliced or tor
- 1 cup heirloom or cherry tomatoes, thinly sliced
- 1/2 cup small zucchini, shaved into ribbons
- 1/4 cup red onion, sliced
- 1/4 cup fresh basil leaves
- 1 tablespoon balsamic glaze (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Prepare a baking sheet, optionally lining it with parchment paper.
- Mix olive oil with minced garlic and brush the mixture over the flatbreads.
- Sprinkle a pinch of salt over the flatbreads.
- Layer fresh mozzarella, tomatoes, zucchini, and red onion on the flatbreads.
- Bake for 10 to 12 minutes until cheese is bubbly and edges are golden.
- Let it rest for 2 minutes, then add fresh basil and drizzle with balsamic glaze before serving.
Notes
Avoid over-topping to prevent sogginess. Use fresh ingredients for best results.