Tomato Bresaola Flatbreads
Quantity
4
flatbreads
Difficulty Level
Easy
Active Prep
10
minutes
Total Time
25
minutes
These Tomato Bresaola Flatbreads are proof that weeknight dinners don’t have to be complicated to feel special. Juicy tomatoes and creamy mozzarella meet savory, warm-spiced Volpi Bresaola and a bright, herbaceous zhoug-inspired sauce, all piled onto crisp flatbreads for an easy dinner that feels a little more elevated. Make them a weeknight staple for family dinners or an easy evening with the girls.
Directions
- Preheat oven to 400°F.
- Make a quick zhoug-inspired sauce by stirring ground cumin into chimichurri until well combined.
- Place the naan rounds on a parchment-lined baking sheet and spread each with the zhoug-inspired sauce. Divide the tomatoes and fresh mozzarella evenly among the flatbreads, then drizzle lightly with olive oil and season with black pepper.
- Bake for 7 to 9 minutes, or until the mozzarella is melted and the edges are crisp.
- Remove from the oven and top each flatbread with Volpi Bresaola, fresh arugula, and grated parmesan cheese. Serve warm!
