Neapolitan Flatbread
Perfect light meal that uses store-bought flatbreads for an easy dinner on a busy weeknight.
Ingredients:
- 6 oz Heirloom cherry tomatoes, halved or quartered
- 3 sprigs of Basil
- 1 Shallot, thinly sliced
- 6 oz Mozzarella, thinly sliced
- 2 Flatbreads
- 2 oz Marinara Sauce
- 1 oz Parmesan Cheese, shaved
- 1/2 tsp Olivia's Indian Red Chili Flakes
- 2 Tbsp Single Varietal Olive Oil of your choosing, we recommend a Robust flavour profile.
- 1 Tbsp Olivia's Neapolitan Herb Dark Balsamic
- 2 oz Baby Arugula
Instructions:
- Preheat oven to 400F
- In a skillet, add 1 Tsp. EVOO and shallots cook over medium heat for 2 to 3 minutes or until soft, remove pan from heat set aside.
- Place flatbreads directly on oven racks and bake until slightly crisp, about 5 minutes, then remove from oven.
- Spread each flatbread with marinara sauce, add mozzarella and half of the parmesan Cheese. Add tomatoes, shallots and a pinch of the red pepper flakes.
- Bake until crust is lightly browned and cheese is bubbly and melted 13 to 16 minutes.
- Remove from oven, cool for 2 minutes.
- Whisk balsamic vinegar and olive oil in a medium mixing bowl. Add arugula and toss to coat, season with a pinch of salt and pepper
- Garnish salad and flatbread with basil leaves, remaining parmesan cheese and remaining red pepper flakes.
- Serve immediately!
