8basil leaveschiffonade cut (optional for garnish)
Instructions
Place flatbread on a large baking sheet, and preheat the oven to 425°F.
2 flatbread
Divide the pesto evenly between each flatbread, and spread it into an even layer. Dot the mozzarella cheese among each flatbread, then top with tomatoes.
Bake the flatbread for 10 to 15 minutes until the cheese melts. Remove from the oven, and drizzle with balsamic glaze. Add the basil leaves and grated Parmesan cheese if desired.
2 Tbsp. balsamic glaze, 8 basil leaves
Cut each flatbread into several pieces, and serve hot. Store leftovers in the refrigerator for up to 3 days.
Notes
*The nutrition and caloric information provided are to be used as a guideline, and are an estimate only.*Please see the post for answers to frequently asked questions.