Bursting Tomato Flatbread with Spinach and Mozzarella

INGREDIENTS

• 1 pint cherry tomatoes
• 2 medium cloves garlic, minced
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced fresh basil (or 2 teaspoons dry)
• 2 tablespoons minced fresh oregano (or 2 teaspoons dry)
• ½ 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

DIRECTIONS

1. Preheat oven to 400°F. 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°F and place a pizza stone in oven to heat. If you don't have a pizza stone, 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.

VARIATIONS & TIPS

• Flatbread is best when served immediately, but it can be stored in an airtight container in the refrigerator for up to 4 days. Reheat flatbread in 400°F oven for 8-10 minutes.
• You can buy premade, whole wheat flatbread or naan that will work well for this recipe!

NUTRITION FACTS

YIELD: 4 servings 

Calories: 302 per serving, 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

* Nutrition facts will change as variations and substitutions are included. Above nutrition facts are based on including whole wheat naan and part-skim mozzarella. Analysis does not include balsamic glaze.

SOURCE: Presented at the Mount Carmel von Zychlin Healthy Living Center Monthly Cooking Demo September 2023 

Watch the cooking demo video below for extra tips and guidance!