Ingredients
4
4 servings
- •16 leaves fresh basil, or more to taste, divided
- •2 (16 ounce) cans peeled whole plum tomatoes
- •8 cloves garlic, finely chopped
- •6 sprigs thyme
- •salt and ground black pepper to taste
- •1 flatbread pizza crust
- •1 teaspoon olive oil
- •1 pinch crushed red pepper flakes, or to taste
- •1 (4 ounce) ball fresh mozzarella cheese, thinly sliced and chopped
- •1 ripe tomato, thinly sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
- Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
- Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
- Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
- Return to the oven and cook until crust is light brown, 12 to 15 minutes.
Nutritional Facts
Per 4 servings
- Calories: 331
- Carbohydrate: 55g
- Fat: 9g
- Fiber: 10g
- Protein: 18g
- Sugar: 7g
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