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BLACKLAND RECIPE

Chili Crisp Margherita Flatbread

Store-bought flatbread makes this tomato-and-mozzarella dinner quick enough for a weeknight. A spoonful of BLACKLAND Original Chili Crisp after baking brings savory depth and crunch while fresh basil keeps the finish bright.
Total time
22 min
Servings
4 servings
Recipe heat
Mild
Recommended
BLACKLAND Original Chili Crisp
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A premium, sliced flatbread pizza served on a dark, textured plate, topped with melted mozzarella, blistered cherry tomatoes, fresh basil leaves, and a generous, glistening drizzle of chili crisp.

Ingredients

  • 2 naan or flatbreads
  • 1/2 cup crushed tomatoes
  • 6 ounces fresh mozzarella, torn
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 2 tablespoons BLACKLAND Original Chili Crisp
  • 1/3 cup basil leaves
  • Pinch of Diamond Crystal kosher salt

Instructions

  1. Heat the oven to 450°F with a sheet pan inside. Spread crushed tomatoes over the flatbreads, leaving a narrow border.
  2. Top with mozzarella and cherry tomatoes. Drizzle with olive oil and season lightly with salt.
  3. Carefully place on the hot pan and bake until the cheese bubbles and the edges are crisp, 10 to 12 minutes.
  4. Rest 2 minutes, then spoon over BLACKLAND Original Chili Crisp and scatter with basil.

Serving and finishing note

Cut into wedges and serve with a simple green salad.