Description
This bruschetta flatbread pizza combines everything you love about classic bruschetta with the comfort of cheesy flatbread. Crisp artisan naan is layered with pesto, fresh mozzarella, and a vibrant tomato-basil mixture, then baked until perfectly melted and finished with a sweet balsamic glaze. It’s light yet satisfying, simple yet impressive — perfect as an appetizer or an easy vegetarian main dish for sharing.
Ingredients
Flatbread Base:
2 (14.1 oz) artisan flatbreads
5 tablespoons pesto
1 cup fresh mozzarella, sliced
Bruschetta Topping:
4 Roma tomatoes, diced
¼ cup fresh basil leaves, sliced
2 cloves garlic, minced
¼ cup freshly grated parmesan
½ tablespoon balsamic vinegar
1 tablespoon olive oil
Salt, to taste
Garnish:
Balsamic glaze
Extra basil
Freshly grated parmesan
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
In a mixing bowl, combine tomatoes, basil, garlic, parmesan, balsamic vinegar, olive oil, and salt. Stir and set aside.
Place flatbreads on the prepared baking sheet. Spread pesto evenly over each.
Arrange fresh mozzarella slices evenly across the surface.
Bake for 10–15 minutes, until the cheese is fully melted.
Remove from oven and let cool slightly.
Spoon the bruschetta mixture over the melted cheese.
Drizzle with balsamic glaze and garnish with basil and parmesan. Slice and serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner