1. Roast the Tomatoes:
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Preheat your oven to 300°F (150°C).
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In a large bowl, combine the halved cherry tomatoes, minced garlic, Italian seasoning, salt, pepper, and 2 tablespoons of olive oil. Toss gently until everything is evenly coated.
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Spread the tomato mixture in a single layer on a baking sheet.
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Roast for 1 hour, or until the tomatoes are softened, fragrant, and have begun to caramelize. Remove from the oven and set aside. Increase the oven temperature to 425°F (220°C).
2. Wilt the Spinach:
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While the tomatoes are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
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Add the spinach and sauté for 1-2 minutes, just until wilted. Remove from heat and set aside.
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Place the flatbreads on a baking sheet (lightly greased or lined with parchment paper).
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Sprinkle a generous layer of shredded mozzarella cheese over each flatbread, leaving a small border around the edges.
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Evenly distribute the wilted spinach and garlic roasted tomatoes over the cheese.
4. Bake and Serve:
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Bake at 425°F (220°C) for 9-10 minutes, or until the cheese is fully melted and bubbly, and the edges of the flatbread are golden brown and crisp.
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Remove from the oven, garnish with fresh basil leaves, slice, and enjoy immediately!
Chef’s Notes:
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Make Ahead: The garlic roasted tomatoes can be prepared up to 3 days in advance. Store them in an airtight container in the refrigerator; bring to room temperature before using.
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Grill Option: For a smokier flavor, these flatbreads can be assembled and cooked on a preheated grill over indirect medium heat until the cheese is melted and the bottom is crisp.
