Red Meat Allergy Friendly Spicy Tomato Basil Flatbread Bites
Total time33 min
Prep time15 min
Cook time18 min
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Learn more →Ingredients
6 servings
For the flatbread
- 2 flatbreads (about 8–9 inches each), such as naan or lavash
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Arepitas MINI CORN FLATBREADS - 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
- 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
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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