Fresh strawberries on a flatbread with mozzarella and balsamic vinegar is a perfect early summer treat.
Recipe inspired by Andrea Robinson
1 pint fresh strawberries, hulled and thinly sliced
2 Tablespoons balsamic vinegar or balsamic vinegar reduction
Freshly ground black pepper
3 flatbread rounds; (Stonefire naan)
extra-virgin olive oil
5 small mozzarella balls
5 leaves fresh basil
Preheat the oven to 400°F, or preheat the grill to medium.
Combine the strawberries, vinegar, and a few grinds of pepper in a medium, non-reactive mixing bowl and let stand at room temperature for at least 5 minutes.
Brush the flatbread lightly on both sides with olive oil and sprinkle with salt to taste. Place on a baking sheet and heat in the oven 2 minutes to soften; or place flat-breads directly on the heated grill for 2 minutes to soften and toast slightly.
Remove, cut in quarters and return to baking sheet. Slice the mozzarella into 1/2-inch-thick slices, pat the cheese dry to remove any excess moisture.
Layer 3 to 4 mozzarella slices on the toasted flatbread quarters, and return to the oven until the cheese is puffy, about 2 minutes; or, place flatbread quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. You may have to pat the cheese dry. The cheese may get a few toasty brown spots, but watch carefully to prevent over-browning.
Finely chop the basil leaves and stir gently into the strawberries. When the flatbread quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately.