Ingredients
- 4 Pita bread
- 9 oz Fresh mozzarella sliced to ⅓- 1/2 inch thickness
- 9 slices Tomato sliced as thin as possible
- 6 leaves Fresh basil chopped
- 4 cloves Garlic pressed
- 4 tbsp Extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees.
- Mix together olive oil and pressed garlic. Brush the pita with oil & garlic mixture. Place the pita in the oven on a baking sheet for 5 minutes to crisp up.
- Remove from the oven and place cheese on top of the pita, then place thinly sliced tomatoes on top and sprinkle with salt & pepper. Place back in the oven for another 5 minutes. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.
- Let the flatbread sit for 2 - 3 minutes before cutting. Garnish with chopped basil leaves.
Nutrition
Calories: 485kcal | Carbohydrates: 36g | Protein: 20g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 704mg | Potassium: 272mg | Fiber: 2g | Sugar: 2g | Vitamin A: 977IU | Vitamin C: 9mg | Calcium: 382mg | Iron: 1mg
Margherita Flatbread
Ingredients
- 4 Pita bread
- 9 oz Fresh mozzarella sliced to ⅓- 1/2 inch thickness
- 9 slices Tomato sliced as thin as possible
- 6 leaves Fresh basil chopped
- 4 cloves Garlic pressed
- 4 tbsp Extra-virgin olive oil
Instructions
- Preheat the oven to 350 degrees.
- Mix together olive oil and pressed garlic. Brush the pita with oil & garlic mixture. Place the pita in the oven on a baking sheet for 5 minutes to crisp up.
- Remove from the oven and place cheese on top of the pita, then place thinly sliced tomatoes on top and sprinkle with salt & pepper. Place back in the oven for another 5 minutes. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.
- Let the flatbread sit for 2 - 3 minutes before cutting. Garnish with chopped basil leaves.
Nutrition
Calories: 485kcalCarbohydrates: 36gProtein: 20gFat: 29gSaturated Fat: 10gCholesterol: 50mgSodium: 704mgPotassium: 272mgFiber: 2gSugar: 2gVitamin A: 977IUVitamin C: 9mgCalcium: 382mgIron: 1mg
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