Hungry? Whip up this Tomato Olive Flatbread in no time flat. It's delicious for lunch, dinner, or even a midnight snack!
What Makes This Flatbread Special?
I'm a tomato-crazy girl. I eat them right out of the bag from the grocery store, or better yet, out of the garden if I'm lucky enough to find a friend who has one.
I'm crazy about olives too...just about any kind I can get my hands on. Throw in a few onion slices and some oregano and I'm pretty much satisfied.
My family doesn't really like tomatoes that much, which is a mystery to me. When I was a kid, we ate them on white bread with salt & pepper and a great big swipe of Duke's mayonnaise. (ad) What am I saying? I still eat tomato sandwiches exactly the same way.
Tomato Olive Flatbread is my kind of meal. And, it's about the easiest thing I've ever thrown together.
Ingredients You'll Need
- 9-inch garlic naan
- olive oil
- minced garlic
- mozzarella cheese
- salt and pepper
- sliced black olives
- dried oregano
How to Make It
All you need is a 9 inch round of Naan from the grocery store, olive oil, garlic, tomatoes, cheese, olives and onions...or anything else your heart desires.
Drizzle a little olive oil on a sheet pan, then drizzle some on one side of naan. Sprinkle naan with minced garlic. Place it on the sheet pan with the oil side facing up.
Put naan under the broiler in the oven for 2 minutes. Remove from oven and cover with mozzarella and sliced tomatoes. Use Campari or Roma tomatoes for best results.
Sprinkle with salt and pepper, then top with black olives.
Finish it off with oregano, a little dash of salt and pepper, and put back in the oven to bake at 350 degrees for 7 to 10 minutes.
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