Garlic Parmesan Flatbread Finished with Bruschetta Blend Olive Oil

This flatbread leans into everything we love about bold, simple flavor: golden crust, savory garlic, melted parmesan, and a finishing drizzle of Bruschetta Infused Olive Oil Blend for that fresh basil-oregano-tomato lift right at the end.

Garden Infuzions

Garlic Parmesan Flatbread Finished with Bruschetta Blend Olive Oil

Warm, garlicky flatbread gets a crisp parmesan finish and a bright drizzle of Bruschetta Infused Olive Oil Blend for a simple snack or side that feels instantly special.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound pizza dough at room temperature
• 2 tablespoons all-purpose flour for dusting
• 3 tablespoons olive oil divided
• 3 cloves garlic minced
• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup cherry tomatoes finely diced
• 2 tablespoons fresh basil leaves thinly sliced
• 2 tablespoons Bruschetta Infused Olive Oil Blend
• 1 tablespoon balsamic glaze optional
• Red pepper flakes optional for serving

Equipment

• 1 baking sheet Preheated in the oven for a crisp crust
• 1 sheet Parchment paper Helps transfer the flatbread cleanly
• 1 Rolling pin Optional, for shaping the dough
• 1 small Mixing bowl For combining garlic with olive oil
• 1 Chef’s knife For mincing garlic and slicing basil
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Preheat the oven to 475°F and set a large baking sheet or pizza stone inside to heat while the oven comes up to temperature.
2. 2. Lightly dust a work surface with flour, then stretch or roll the pizza dough into a thin oval or rectangle about 10 by 14 inches.
3. 3. Transfer the dough to a sheet of parchment paper and brush the top lightly with 2 tablespoons of the olive oil.
4. 4. Stir the minced garlic into the remaining 1 tablespoon olive oil, then spread it evenly over the dough, leaving a small border around the edges.
5. 5. Sprinkle on the mozzarella, Parmesan, salt, pepper, and dried oregano.
6. 6. Scatter the diced cherry tomatoes over the cheese.
7. 7. Slide the parchment with the flatbread onto the hot baking sheet or stone and bake for 12 to 15 minutes, until the crust is golden and the cheese is melted and bubbling.
8. 8. Remove the flatbread from the oven and let it rest for 2 minutes so the cheese settles.
9. 9. Drizzle the warm flatbread with Bruschetta Infused Olive Oil Blend, then finish with the sliced basil and balsamic glaze if using.
10. 10. Slice into pieces and serve warm.

Notes

For the best texture, bake the flatbread on a fully preheated surface. The Bruschetta Infused Olive Oil Blend is a finishing layer here, so add it after baking to keep the flavor bright and aromatic.

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Recipe Tips

Roll the dough very thin for a crispier flatbread, and keep a close eye near the end of baking so the edges turn deep golden without overbrowning. Brush the crust with a little extra olive oil while it is still warm for a richer finish.

Serving Suggestions

Slice into wedges and serve as an appetizer, alongside a bowl of tomato soup, or paired with a simple salad for a light lunch. It also works well on a snack board with olives, roasted peppers, and sliced mozzarella.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm on a baking sheet or in a dry skillet so the crust regains a little crispness before serving.

Variations

Add chopped fresh basil after baking, scatter on sliced cherry tomatoes for extra freshness, or finish with a pinch of red pepper flakes if you want a little heat. You can also swap the parmesan for a sharper hard cheese if that is what you have on hand.

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