Bruschetta Flatbread Pizza Naan (Print-Friendly Version)
Crispy naan with fresh tomato, basil, mozzarella, and a balsamic finish—perfect to share or enjoy solo.
# What You’ll Need to Make This:
→ Flatbread Base
01 -
2 packs (400 g each) artesian flatbread
02 -
5 tablespoons pesto
03 -
1 cup fresh mozzarella, sliced
→ Bruschetta Topping
04 -
4 roma tomatoes, diced
05 -
0.25 cup fresh basil leaves, thinly sliced
06 -
2 cloves garlic, minced
07 -
0.25 cup parmesan cheese, grated
08 -
0.5 tablespoon balsamic vinegar
09 -
1 tablespoon extra virgin olive oil
10 -
salt, to taste
→ Garnish
11 -
balsamic glaze
12 -
sliced basil leaves
13 -
additional parmesan cheese, grated
# How to Prepare:
01 -
Set oven to 220°C and line a baking sheet with foil.
02 -
In a medium bowl, mix together diced roma tomatoes, sliced basil, minced garlic, grated parmesan, balsamic vinegar, olive oil, and salt until thoroughly blended. Set aside.
03 -
Arrange flatbread on the prepared baking sheet. Evenly spread each with pesto, ensuring the surface is fully coated. Distribute mozzarella slices evenly over each flatbread.
04 -
Bake for 10 minutes or until mozzarella is melted and edges are crisp.
05 -
Transfer baked flatbreads to a cooling rack and allow to rest for several minutes.
06 -
Spoon bruschetta mixture over each flatbread. Drizzle with balsamic glaze and finish with sliced basil and additional grated parmesan. Serve immediately.
# Extra Tips:
01 -
For added flavor, prepare the bruschetta topping up to 1 hour in advance, allowing the ingredients to marinate.