Italian•lunch•beginner

Tomato & Mozzarella Flatbread

Name: Tomato & Mozzarella Flatbread
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 2 thin flatbreads (about 200 g total); 200 g fresh mozzarella, well drained; 150 g cherry tomatoes, halved; 20 ml extra-virgin olive oil, plus 5 ml for finishing; 1 small garlic clove, finely grated (3 g); 10 g fresh basil leaves; 2 g fine sea salt; 1 g freshly ground black pepper; 1 g chili flakes (optional); 10 ml balsamic glaze (optional)

A breezy, Italian-style flatbread that feels like pizza joy in just 10 minutes—melty mozzarella, burst tomatoes, and basil on a crisp base.

Vegetarian🥜Nut-Free

Crisp golden flatbread with melted mozzarella, burst cherry tomatoes, and fresh basil on a rustic board.

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Servings

When summer tomatoes are impatient and your hunger is louder than the doorbell, this quick Italian-inspired flatbread swoops in like a friendly trattoria at home—crisp edges, molten cheese, and basil perfume in minutes. It’s the weeknight cousin of pizza, perfect for that in-between moment when you want something joyful fast.

Rooted in the spirit of Italian simplicity—think piadina meets a speedy pizza—this flatbread lets great ingredients do the heavy lifting. Fresh mozzarella tears into creamy pockets, tomatoes burst sweetly under heat, and a glossy ribbon of olive oil ties it all together.

Use the broiler for a blistered top or a hot skillet for a charred, crackly base—either way, you’ll have a golden, bubbling flatbread before your playlist reaches the second song. Practical tip: pat the mozzarella dry for best melt and a non-soggy base. A flick of chili flakes or balsamic glaze turns this into a small celebration of contrasts—cool basil, warm cheese, zippy tomato.

Pair with a crisp green salad and a sparkling water with lemon for a breezy Italian lunch that proves delicious doesn’t need to be slow.

Ingredients

Simple, summery ingredients that shine with a quick blast of heat.

2 thin flatbreads (about 200 g total)
200 g fresh mozzarella, well drained
150 g cherry tomatoes, halved
20 ml extra-virgin olive oil, plus 5 ml for finishing
1 small garlic clove, finely grated (3 g)
10 g fresh basil leaves
2 g fine sea salt
1 g freshly ground black pepper
1 g chili flakes (optional)
10 ml balsamic glaze (optional)

Nutrients

calciumhigh
From mozzarella
proteingood
From mozzarella
vitamin Csource
From tomatoes

Instructions

Choose broiler/grill for a bubbly top or a hot skillet for a crisp base—both are fast and delicious.

1
Preheat the broiler (grill) to high with the rack near the top, or heat a large dry skillet over medium-high.
2
Pat the mozzarella dry and tear into small pieces. Toss the cherry tomatoes with 15 ml olive oil, garlic, salt, and pepper.
3
Brush the flatbreads lightly with 5 ml olive oil. Top evenly with tomatoes and mozzarella.
4
Broiler method: place flatbreads on a tray and broil 3–4 minutes until cheese is bubbling and edges are golden. Skillet method: lay a flatbread in the hot pan, cover, and cook 4–5 minutes until underside is crisp and cheese melts; repeat with the second.
5
Finish with basil, a drizzle of olive oil, chili flakes, and balsamic glaze if using. Slice and serve immediately.

Chef's Tip

For extra crispness, preheat the tray in the broiler or warm the skillet thoroughly before adding the flatbread.

Fun Fact

Flatbreads like Italy’s piadina or pizza alla pala inspired today’s quick, bakery-style bases you can finish at home in minutes.

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