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June 12, 2014

Quick and easy slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza {vegetarian}

Slow-roasted tomato flatbread pizza, with mozzarella cheese, pine nuts and basil. #pizza

As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.

Slow-roasted tomatoes, fresh mozzarella cheese, pine nuts and basil: a quick and easy flatbread pizza. #vegetarian

Slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza

From the pantry, you'll need: slow-roasted (or sun-dried) tomatoes, pine nuts, extra virgin olive oil.

Makes 1 pizza; serves 2. Can be multiplied.

Ingredients

1 flatbread (whole wheat flat bread, pita bread, naan, or tortilla)
4 halves slow-roasted tomatoes, roughly chopped (or use oil-packed sun-dried tomatoes)
4-5 slices fresh mozzarella
2 tsp pine nuts
1/4 cup fresh basil leaves, cut into thin shreds (chiffonade)
Kosher salt and fresh black pepper, to taste

Directions

Preheat oven to 425°F. Place the flatbread on a rimmed baking sheet.

When the oven is hot, toast the flatbread for 5-6 minutes, until it is just a bit crispy around the edges. Remove the pan from the oven.

Spread the slow-roasted tomatoes around here and there, and top with slices of mozzarella. Sprinkle the pine nuts on top. Return the pan to the oven, and cook for 5 minutes, until the mozzarella has melted.

Remove the pan from the oven, and let cool for 2 minutes. Right before serving, scatter the shredded basil on top (if you do this while the pizza is too hot, the basil will turn black). Season to taste with salt and pepper.

Serve at room temperature.

[Printer-friendly recipe.]


More flatbread pizza variations:
Quick and easy garlic naan pizza with arugula pesto
Pita pizzas with caramelized onions, sun-dried tomatoes, olives and pine nuts
Sausage, egg and asparagus pizza
Clam, bacon, and caramelized onion pita pizza
Quick and easy garlic naan pizza with roasted peppers and cheese

Other recipes that use these pantry ingredients:
Rainbow veggie flatbread pizza, from Gimme Some Oven
Lavash flatbread pizzas, from Skinnytaste
Quick veggie pita pizzas, from A Couple Cooks
Skillet tortilla pizza, from Simply Recipes
Margherita pita pizza, from Karma Free Cooking

Need more creative ideas for using tomatoes all year round? Get 25 Tomatoes, my e-book packed with fantastic recipes, full-color photos and a fun video tutorial. With the FREE Kindle Reading app, delicious tomato recipes will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Perfect for worknight supper or weekend lunch, a quick and easy flatbread pizza made with fresh cheese, slow-roasted tomatoes, and basil from the garden. #vegetarian

Comments

This looks delicious! I recently made a pizza on a pita wrap so you could say their very similar! yum!

Pizza needs to regroup- I love that! And will keep that in mind :)

Bec, you can make flatbread pizzas on anything at all. Isn't that fun?

Nupur, patience in the kitchen is never easy, but with pizza, it makes all the difference!

Sometimes, the obvious is like a secret we keep from ourselves. Yes, regrouping is the key.
And don't leave corn tortillas off the list. They make great instant pizza, especially when gluten/wheat-free is an issue.

Susan, corn tortillas! Of course, and I use them often.

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