1 pint cherry tomatoes
2 medium cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh basil (2 teaspoons dry)
2 tablespoons minced fresh oregano (2 teaspoons dry)
1/2 tablespoon unsalted butter
2 cups firmly packed baby spinach
2 medium naan flatbreads
4 oz fresh mozzarella cheese, cut into small pieces
2 tablespoons grated Parmesan cheese
Balsamic glaze and extra basil + oregano for topping, optional
1. Preheat oven to 400°. Combine cherry tomatoes, garlic, and olive oil in a 9×9 square baking dish and toss to evenly coat. Season tomatoes with salt and pepper.
2. Roast tomatoes for 25-30 minutes until tomatoes are softened and bursting. Remove tomatoes from oven.
3. Toss minced basil, and oregano into tomatoes. Set aside.
4. Keep oven on at 400° and place a pizza stone in oven to heat. (If you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
5. In a medium nonstick pan over medium-high heat, melt butter. Add spinach and sauté 3-4 minutes until spinach is wilted. Remove spinach from heat and toss into cherry tomato mixture.
6. Top flatbreads with tomato-spinach mixture. If using pizza stone, use a peel to slide flatbreads onto stone in oven. If using baking sheet, transfer flatbreads to baking sheet.
7. Bake flatbreads for 8 minutes, then remove from oven and top with torn mozzarella cheese and Parmesan cheese. Return flatbreads to oven for an additional 4-6 minutes until cheese begins to melt slightly.
8. Remove flatbreads from oven and allow to cool 5 minutes. Top flatbreads with a few drizzles of balsamic glaze and additional herbs then slice into wedges.
• Flatbread is best if served immediately after it is made, but can be stored sealed in refrigerator up to 4 days. Reheat flatbread in 400° oven 8-10 minutes.
• You can buy premade whole grain flat bread or naan bread from the store that work well for this recipe!
Calories: 302 cal, Carbohydrates: 31g, Fiber: 4.2g, Sugar: 4.1g (0g added sugar), Protein: 14.5g, Fat: 13.7g, Saturated fat: 6.2g, Cholesterol: 25mg, Sodium: 494mg (analysis does not include balsamic glaze. Includes whole wheat naan for flatbread and part-skim mozzarella)
YIELD: 4 servings
SOURCE: Adapted from
Presented at the Mount Carmel von Zychlin Healthy Living Center
Monthly Cooking Demo September 2023
Watch the cooking demo below and download the recipe to make it yourself.