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Quick Flatbread Mini Pizzas Recipe and Video with Reynolds Wrap

Author: Beth Chen

Ingredients

  • 5 premade flatbreads
  • Olive oil
  • 2-3 medium roma tomatoes, sliced
  • 1 cup mozzarella shredded
  • 1 bunch basil leaves
  • 1/3 cup grated parmesan cheese
  • Balsamic vinegar

Instructions

  • PREHEAT oven to 400° F.
  • PLACE flatbread on a cookie sheet lined with Reynolds Wrap® Aluminum Foil.
  • DRIZZLE olive oil over the flatbread.
  • ADD a few slices of tomatoes to each flatbread.
  • SPRINKLE equal amounts of mozzarella on top of the tomatoes.
  • PLACE the basil leaves on top of the mozzarella.
  • SPRINKLE about a tablespoon of Parmesan cheese over the top of each flatbread. Don’t worry about getting the cheese on the cookie sheet as it’s lined with the foil. The cheese will make a mess but to clean up all you need to do is throw away the foil.
  • PLACE the cookie sheet into the oven. Bake for 10-12 minutes. When done the cheese should be melted and is beginning to brown.
  • REMOVE the pizzas from the pan and transfer to a plate. Serve with additional basil, Parmesan cheese and drizzled with balsamic vinegar.

Notes

*REYNOLDS KITCHENS TIP:
Bake your pizzas on foil for easy transfer and no worries if the cheese bubbles over. Plus, they’re easy to reheat for when the kids get hungry.

Nutrition

Serving: 5g