(flatbread) Recipe

Prepare sauce

If using fresh tomatoes, core and dice enough to yield 2 cups. Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the finely minced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in diced or crushed tomatoes and 1 teaspoon tomato paste (if using). Add dried oregano, 1/4 cup chopped fresh basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon sugar if tomatoes are very acidic. Bring to a simmer, reduce heat to low and simmer gently 8–12 minutes until slightly reduced and saucy. Taste and adjust seasoning. If you prefer a very smooth sauce, pulse briefly in a blender or use an immersion blender; otherwise leave slightly chunky. Remove from heat and let cool while preparing other components.

Prep and blister

Preheat oven to 475°F (245°C) with a rack in the center, or heat a cast-iron skillet over high heat. In a bowl, toss 2 cups halved heirloom cherry or grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Spread tomatoes cut-side up on a rimmed baking sheet or place cut-side down in the hot skillet. Roast or pan-sear for 6–8 minutes until skins blister and juices concentrate but tomatoes hold their shape. If using oven, you can broil 1–2 minutes at the end to get more char — watch closely. Remove from heat.

Preheat and oil naan

Lower oven temperature to 450°F (230°C) if it was at a higher broil. Place oven rack in upper-middle position. Brush both sides of each naan lightly with the 3 tablespoons olive oil (reserve about 1 teaspoon for finishing) and season lightly with 1 teaspoon kosher salt divided among pieces and 1/2 teaspoon black pepper divided. This helps crisp the base.

Assemble flatbreads

Spread about 1/4 cup of the prepared tomato-basil sauce evenly over each naan, leaving a 1/2-inch border. Distribute blistered tomatoes evenly over the sauced naan, using roughly 1/2 cup of tomatoes per piece. Scatter the shredded or torn mozzarella evenly (about 1/2 cup per naan). Sprinkle about 2 tablespoons of grated pecorino romano on each flatbread for a salty, tangy finish. Add a light pinch of red pepper flakes to each if using.

Bake

Bake assembled flatbreads on a baking sheet or directly on a preheated pizza stone for 6–9 minutes at 450°F (230°C) until cheese is melted, edges of naan are crisp and toppings are hot. If you prefer bubbly char on the cheese, finish with a 1–2 minute broil — watch carefully to avoid burning.

Finish

Remove flatbreads from the oven. Drizzle each with a little reserved olive oil (about 1/4 teaspoon) and scatter torn fresh basil leaves (about 2 tablespoons per naan). Grate additional pecorino to taste. If using, lightly drizzle balsamic glaze over each flatbread for a touch of sweetness and acidity.

Transfer flatbreads to a cutting board and slice into quarters or serve whole. Serve hot, with extra red pepper flakes, grated pecorino and basil on the side.