Margherita Flatbread

We've been traveling on the weekends, but I've been taking requests from hubbs for what he'd like to eat during the week. One of his requests was this flatbread, which we had for the first time at a brunch place in Wicker Park. It looked easy enough to make so I tried it out.


  • Whole wheat flatbread (I used naan)
  • Sundried tomato-pesto
  • 2 large tomatoes on the vine, sliced
  • 1/2 cup shredded mozzarella cheese
  • handful of basil leaves
  • Olive oil
  • Salt
  • Pepper


Preheat oven to 350 degrees. Spread the sundried tomato (or regular) pesto on the flatbread. Arrange tomato slices, basil leaves,, and mozzarella cheese on top. Drizzle with a little olive oil and season with salt and pepper. Bake in the oven just long enough to warm the flatbread and melt the cheese, about 5 minutes. It's yummy, but healthy too.