Neapolitan Flatbread

Neapolitan Flatbread


  • 6 oz Heirloom cherry tomatoes, halved or quartered

  • 3 basil sprigs

  • 1 shallot, sliced

  • 6 oz fresh mozzarella thinly sliced

  • 2 flatbreads

  • 1 oz marinara sauce

  • 1 oz parmesan cheese, shaved

  • 1/2 tsp red pepper flakes

  • 2 Tbsp J. Olive Co. EVOO

  • 1 Tbsp. J. Olive Co. Neapolitan Herb Balsamic

  • 2 oz baby arugula


  1. Preheat oven to 400.

  2. In a skillet over medium heat, add 1 tsp EVOO and shallots and sauté for 2-3 minutes, or until soft. Remove pan from heat and set aside.

  3. Place flatbreads directly on oven racks and bake until slightly crispy, about 5 minutes, then remove from oven.

  4. Spread marinara sauce on each flatbread, add mozzarella and half of the parmesan cheese. Add tomatoes, shallots and a pinch of red pepper flakes.

  5. Bake until crust is lightly browned and cheese is bubbly, about 13-16 minutes. Remove from oven and cool for 2 minutes.

  6. While flatbread is baking, whisk Neapolitan Herb Balsamic and EVOO in a mixing bowl. Add arugula and toss to coat, season with a pinch of salt and pepper.

  7. Place arugula on top of flatbread or serve on the side. Garnish flatbread with basil leaves and parmesan cheese. Serve immediately.

Original recipe from Olivia's Oils and Vinegars.