Flatbread pizza margherita
Makes 4 pizzas
- ¼ cup extra-virgin olive oil
- 1 tbsp minced garlic
- 1 lb campari tomatoes, chopped
- ½ cup torn fresh basil leaves, divided
- 4 8-inch flatbreads
- 1 cup fresh corn kernels cut from the cob (about 2 cobs)
- 1 cup chopped baby spinach
- 4 oz bocconcini cheese, torn into 12 pieces
- ½ cup grated Parmesan cheese
1. In a skillet, heat the olive oil over medium heat. Add the garlic and stir until fragrant but not brown, about 1 minute. Add the chopped tomatoes and cook over a gentle heat for about 25 minutes, until the tomatoes break apart and become saucy.
2. Remove the skillet from the heat, add half the basil and season to taste with salt and pepper. Set aside.
3. Preheat the oven to 450ºF. Place a baking sheet on the bottom rack of the oven to catch any spills. Place the flatbreads directly onto the centre rack of the oven and bake for about 3 minutes, turning once halfway through cooking time.
4. Remove the flatbreads from the oven and, when cool enough to handle, top each with ¼ cup of the tomato sauce, corn and spinach. Add 3 pieces of bocconcini and 2 tbsp Parmesan to each.
5. Use a large spatula to return the flatbreads to the centre oven rack. Bake for 8 to 10 minutes, until the cheese is melted and bubbly and the crusts are crisp and nicely browned.
6. Pull out the oven rack and carefully slide each pizza onto an individual cutting board. Sprinkle each pizza with the remaining basil and cut into slices to serve.