Nickel Allergy Friendly Spicy Tomato Basil Flatbread Bites

Total time33 min

Prep time15 min

Cook time18 min

Nickel Allergy Friendly Spicy Tomato Basil Flatbread Bites

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Ingredients

6 servings

For the flatbread

2 flatbreads (about 8–9 inches each), such as naan or lavash
Arepitas MINI CORN FLATBREADS
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2 tbsp olive oil

For the tomato sauce

1 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes
1 can (14 oz) crushed tomatoes
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper
1 tsp sugar

For the topping

1 cup shredded mozzarella cheese
1 fresno chile or red jalapeño, thinly sliced into rounds
¼ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

For serving

1–2 tbsp extra-virgin olive oil, for drizzling
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place the flatbreads on a large baking sheet and brush both sides lightly with the 2 tbsp olive oil.
2
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely so the garlic does not burn.

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