FLATBREAD MARGHERITA PIZZA WITH TOMATO, MOZZARELLA, black garlic & BASIL

bgna kitchen favorite

Prep Time:  45-50 minutes | Bake Time: 5 - 10 minutes | Servings:  4-6  

Ingredients

  • 1 large flatbread

  • 1 pound (2 large) ripe summer tomatoes

  • 1 Black Garlic clove

  • 1/4 cup loosely packed basil, sliced into ribbons

  • 8 ounces mozzarella cheese, sliced

  • Salt and pepper

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Directions

Heat the oven to 475°F and place a baking sheet in the oven as it heats. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.

Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella. Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes—exact cooking time will vary depending on your oven.

Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.