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–+ servings
tomato and black olive flatbread on a sheet pan
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5 from 4 votes

Tomato Olive Flatbread

Hungry? Whip up this Tomato Olive flatbread in no time flat! Delicious for lunch, dinner, or a midnight snack.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dishes, Snacks
Cuisine: Italian
Servings: 2
Calories: 446kcal
Author: Debi Morgan | Quiche My Grits

Ingredients

  • 1 9- inch garlic naan
  • 1 tsp. olive oil drizzle
  • 1 tsp. minced garlic
  • 8 oz. mozzarella cheese shredded
  • 2 Campari tomatoes sliced thin
  • dash of salt and pepper
  • ¼ cup black olives sliced
  • 1 tsp. dried oregano

Instructions

  • Preheat oven to broil.
  • Lightly grease a sheet pan with olive oil.
  • Drizzle olive oil on one side of naan.
  • Sprinkle with minced garlic.
  • Place naan on sheet pan with oiled side up.
  • Broil naan in oven for 2 minutes on high heat until lightly browned.
  • Take naan out of oven and top with mozzarella and tomatoes.
  • Sprinkle with salt and pepper.
  • Top with black olives and sprinkle oregano over entire flatbread.
  • Preheat oven to bake at 350 degrees.
  • Place flatbread back in oven and bake for 7 to 10 minutes until cheese melts and flatbread is golden brown.

Notes

  • Store leftover flatbread in the refrigerator in an airtight container for up to 3 days.

Nutrition

Calories: 446kcal | Carbohydrates: 14g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Sodium: 1065mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin C: 9mg | Calcium: 640mg | Iron: 2mg