Baked Italian-Style Tomato and Mozzarella Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp flatbread topped with fresh tomato slices, creamy mozzarella, and fragrant basil, baked until golden and bubbly. This italian-inspired pizza ready in about 23 minutes pairs large (10-inch) store-bought flatbread, olive oil, minced garlic clove for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 15 min Serves 2 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 1 large store-bought flatbread on a baking sheet. In a small bowl, mix 2 tbsp olive oil with 1 minced garlic clove. Brush the garlic olive oil evenly over the flatbread.
  2. Step 2: Arrange 2 thinly sliced Roma tomatoes evenly over the flatbread. Top with 6 oz sliced fresh mozzarella, distributing slices to cover the surface.
  3. Step 3: Sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the toppings. Bake in the oven for 12-15 minutes until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
  4. Step 4: Remove from oven and scatter 10 fresh basil leaves on top. Drizzle 1 tbsp balsamic glaze over the flatbread before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Tomato and Mozzarella Flatbread take to make?

Total time is about 23 minutes (8 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Tomato and Mozzarella Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Italian-Style Tomato and Mozzarella Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Tomato and Mozzarella Flatbread for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Italian-Style Tomato and Mozzarella Flatbread?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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