The first time I made these for the family, they were an instant hit with adults and kids alike. And talk about easy…about 15 minutes total work/cooking time and only three ingredients. What’s not to like about that?!
The base for these quick pizza-like appetizers can be any kind of flat bread that is available. Flat breads are made throughout most of the world. Common examples include pita (Middle Eastern), tortilla (Mexico) and focaccia (Italy), and naan (India), as well as others. The bread may be leavened with yeast or unleavened.
I use naan bread more often than not, because I think it is the perfect thickness and it is so easy find in all of the grocery stores I frequent. Although I love to use the garlicky versions best, I have never had any complaints when I used the plain naan either. I also like pita bread if I have it on hand. Focaccia makes a thicker version and is good for those who love carbs. Tortillas are lighter and will be much crispier than the other versions.
You can make these tidbits with traditional basil pesto or dried tomato pesto. I like both versions, but I think other family members have a slight preference for the basil pesto. Serving both versions together makes for a particularly colorful and very appetizing platter, though.
You can also serve these with soup as a stand-in for sandwiches, or just add them as an additional treat to a big main-dish salad.
It is a good idea to line the baking sheet with foil, parchment or a silpat liner. If you are like the kids (even the adult kids) in my family, you may find yourself fighting with others to grab those delectable pieces that have oozy cheese over the edges. The foil or liners allow you to peel the cheesiest sections off of the baking sheet with ease.
Simply spread the pesto over top of the flatbread, and then layer the fresh mozzarella over the top. I often rip the thin slices of cheese apart and nestle them in between the larger sections.
Bake these at a high temperature until the cheese starts to bubble and get some nice brown spots here and there. Cut the pizzas into small pieces (I like to do and let everyone dig in!
- 2 naan flatbreads,
- 1/2 c. pesto (basil or dried tomato)
- 6-8 oz. fresh mozzarella, sliced very thin
Preheat oven to 425º. Line a baking sheet with parchment paper or lightly spritz the pan with cooking oil spray. Place flatbreads on pan.
Spread pesto evenly over flatbreads. Layer mozzarella pieces over top; tearing as needed to fit.
Bake until cheese is bubbling, 10 to 13 minutes. Remove from oven, cut each flatbread into 8 pieces and slice warm.