Better Than Delivery! : Margherita Flatbread Pizza With Balsalmic Vinegar Reduction

On a recent visit to the Larchmont Village Farmer’s Market, my eyes were immediately drawn to a table covered in crates full of tomatoes in every color, shape, and size you could imagine. Hungry, with dinner on the brain, pizza was the first thing that came to mind. Although I had never really tried heirloom tomatoes, the color alone had me intrigued. I will say I did not expect to pay $4.99 for one heirloom tomato, but it was well worth it. I also picked up a few vine ripe tomatoes for variety.

Larchmont Village Farmer’s Market

And now for the pizza…

This is a quick and easy recipe that’s great for parties or a light dinner at home.  Skipping on the homemade dough and opting for pre-made Naan bread, is what makes this recipe a great time saver!

Margherita Flatbread Pizza with Balsamic Reduction

Prep time : 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2 pizzas

 

Ingredients

  • 1 Heirloom Tomato
  • 3 vine ripe tomatoes
  • 2 tablespoons of olive oil
  • Salt
  • 2 pieces of whole wheat naan bread
  • 1 teaspoon of minced garlic {approximately 1 garlic clove}
  • 8 oz. of fresh mozzarella cheese, sliced
  • 3 tablespoons of basil, roughly chopped
  • 1 cup of balsamic vinegar

 

Instructions for Balsamic Reduction: 

Serves: ¾ cup

  1. Pour balsamic vinegar into a small saucepan.
  2. Turn heat to medium high and bring vinegar to a boil.
  3. Once boiling, reduce to simmer and let simmer for about 10 minutes until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
  4. Remove from heat.
  5. Let reduction cool and serve or transfer to an air tight container and store in refrigerator. {if reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to heat up the reduction.

Instructions for Pizza: 

  1. Preheat the oven temperature to 350º.
  2. Place flatbreads on a baking sheet. Top each flatbread with olive oil and ½ teaspoon of minced garlic and spread evenly.
  3. Top each flatbread with freshly sliced mozzarella.
  4. Evenly distribute the tomato slices over the slices of mozzarella
  5. Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
  6. Top each flatbread with 1½ Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil}
  7. Lastly, drizzle a Balsamic Reduction over the top!


 

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One comment

  1. This looks delish I can’t wait to try this recipe!

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