top of page
  • Writer's pictureLearning How To Cook

Garlic and Mozzarella Flatbread

With the quickest and tastiest of shortcuts, this flatbread can be made any night of the week - whether it's for company or just yourself.

The key to this super quick flatbread is using pre-made naan from your favorite bakery or supermarket. Then it all comes down layering olive oil, cheese and broiling for 5-10 minutes until the cheese is melty and bubbly and a little golden brown in places. Sprinkle with basil, lemon juice, and classic pizzeria pepper flakes and you've got a meal in 20 minutes flat.

It's easy to get creative with a little crispy bacon, red onion, banana peppers or sausage for something new. After it's baked, mix it up with different herbs like fresh thyme or chives.


Servings: 4 | Prep Time: 20 Minutes


4 Flatbreads, such as Naan

1/4 cup + 2 tablespoons Olive Oil

6 cloves Garlic, minced, divided

2 teaspoons Chile Flakes, plus extra for sprinkling

1 cup Ricotta Cheese

1/3 cup Parmesan Cheese, grated

1/2 Lemon, zested and juiced

Salt and freshly ground Black Pepper, to taste

8 ounces Fresh Mozzarella

1 bunch Basil, sliced

Lemon wedges, for garnish


1. Preheat oven to 450F (or use broiler).

2. In a small saucepan, mix together the olive oil, 4 cloves garlic and chile flakes and bring to a simmer over medium heat. Simmer 3-4 minutes, until fragrant. Remove from heat and allow to cool.

3. Mix together the ricotta cheese, parmesan cheese, the remaining 2 cloves garlic, lemon juice and zest. Add salt and pepper to taste.

4. On each flatbread, drizzle 1 tablespoon of the olive oil mixture. Spread 1/4 cup of the mascarpone mixture and top with 2 ounces fresh mozzarella. Bake 7-10 minutes until cheese is golden and bubbling.

5. Drizzle with extra olive oil and top with sliced basil and more chile flakes. Serve with lemon wedges.

79 views0 comments


bottom of page