6-8 ripe tomatoes, cored, seeded/chopped (3 cups chopped tomatoes (yield will vary depending on type of tomato)
1/2 tsp salt
1 clove garlic, minced
3/4 cup mozzarella, shredded or cubed
2 Tbsp fresh basil, thinly sliced
1-2 Tbsp olive oil (optional)
6 6-inch flatbreads
In a large bowl, sprinkle tomatoes with salt, stir and allow to stand for 5-10 minutes. Stir in garlic.
Divide tomato sauce between flatbreads.
Add mozzarella and basil. Cook in preheated 375° oven until cheese is melted and flatbread is warmed through, about 8-10 minutes.
Cut or tear flatbread into bite-sized pieces.
Arrange flatbread in a single layer on a cookie sheet; toast in preheated 375° oven just until heated through. Toss bread with olive oil. Stir bread into tomato sauce. Add mozzarella and basil. Season to taste with salt and additional olive oil, if desired.