Easy, savory, and soothing!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 1 pizza |
Ingredients
- 16 leaves fresh basil, or more to taste, divided
- 2 (16 ounce) cans peeled whole plum tomatoes
- 8 cloves garlic, finely chopped
- 6 sprigs thyme
- salt and ground black pepper to taste
- 1 flatbread pizza crust
- 1 teaspoon olive oil
- 1 pinch crushed red pepper flakes, or to taste
- 1 (4 ounce) ball fresh mozzarella cheese, thinly sliced and chopped
- 1 ripe tomato, thinly sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
- Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
- Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
- Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
- Return to the oven and cook until crust is light brown, 12 to 15 minutes.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 10 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 744 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
In the future, I will drain some of the juice in the can of tomatoes. I simmered the tomato sauce for about 25 minutes, and it was still a bit runny. I even used a slotted spoon to move it to the pizza for fear it would make the crust soggy. Don’t even think about substituting marinara or pizza sauce for the fresh tomato sauce, because that’s the key to this pizza. Another thing I will do is cook the chopped basil in the sauce rather than topping the pizza with fresh basil leaves, because they dried up and turned brown (not too attractive) after baking. But garnishing the cooked pizza with some additional fresh basil leaves would be nice and add some eye appeal. The tomato sauce was tasty, and I could see using it for pasta. This turned out well on garlic flatbread, it was crispy and done at 13 minutes, packed with fresh flavor, and I would make again with just a couple tweaks. Thanks for sharing, we enjoyed.