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Throw together my quick and easy flatbread recipe. Follow instructions for partially baking crusts in this recipe or use store bought flatbread crusts.
Heat oven to 500 degrees.
Dust baking sheet with cornmeal (or line pan with parchment paper) and place crusts on it.
Divide olive oil evenly between the flatbreads, brushing it all the way out to the edges, covering the entire flatbread. This helps the edges get nice and crisp.
Divide pesto evenly between the crusts, spreading it in an even layer.
Top pesto layer with torn pieces of fresh mozzarella.
Top with halved grape tomatoes.
Bake for 10-15 minutes or until the cheese is melted and the edges of the crust start to get dark golden brown.
Broil for 1-2 minutes or until the cheese starts to get dark golden brown.
Drizzle with balsamic reduction, garnish with fresh basil, and grated Parmesan if desired, and sprinkle with a couple pinches of Kosher salt. Enjoy!