Neapolitan Flatbread
0 comments
Perfect light meal.
Neapolitan Flatbread
Rated 5.0 stars by 1 users
Category
Sides
Ingredients
-
Preheat oven to 400F
-
6 oz. Heirloom cherry tomatoes, halved or quatered depending on size
-
3 Basil sprigs
-
1 Shallot, sliced
-
6 oz. Fresh Mozzarella thinly sliced
-
2 Flatbreads
-
1 oz. Marinara sauce
-
1 oz. Parmesan Cheese, shaved
-
1/2 Tsp. red pepper flakes
-
2 Tbsp. Extra Virgin Olive oil
-
2 oz. Baby Arugula
Directions
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
Related post
Search
Categories
RECENT POSTS
Tags
- Appetizers
- Apricot
- Blueberry
- Cascadia Raspberry
- Condiment
- Cooking
- Dark Chocolate
- Desserts
- Flatbread
- Grapefruit Balsamic
- Harissa
- Herbes de Provence
- Honey Ginger
- Japanese Sesame
- Kiwi
- Lemon
- Lemon Olive Oil
- Libations
- Main
- Mango
- Maple Balsamic
- Recipe
- Salads
- Shrub
- Sicilian Lemon
- Sides
- Snack
- Strawberry
- Thyme
- White Balsamic
