1 Sheet (6 Rolls) Martin’s Dinner Potato Rolls, sliced lengthwise
2 Cloves Garlic, crushed
1 Cup Balsamic Vinegar
1/4 Cup Brown Sugar
6 Ounces Tomato Paste
4 Tablespoons Extra Virgin Olive Oil
Kosher Salt and Black Pepper, to taste
6 Ounces Fresh Mozzarella Cheese
1 Cup Cherry Tomatoes, halved
1 Tablespoon Dried Oregano
Crushed Red Pepper Flakes, to taste
Fresh Basil Leaves
Preheat oven to 450°F and line a baking sheet with parchment paper then top with the two half-sheets of Dinner Potato Rolls, slightly flattened.
While oven is preheating, prepare balsamic glaze. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil and simmer for 20 mins until reduced by half. Remove from heat and set aside to thicken.
Toast rolls in preheated oven for 5 minutes then remove from oven. While still hot, rub the rolls with 1 clove of crushed garlic and set aside.
In a small bowl, combine tomato paste, olive oil, remaining garlic clove (minced), and a splash of water. Season with salt and pepper to taste.
Top both half-sheets of rolls with a thin layer of tomato sauce (you may not use all of it). Slice or tear mozzarella into pieces and divide between the rolls; top with halved cherry tomatoes.
Bake flatbreads until cheese is melted and bread is golden, about 5-7 minutes.
Remove from oven, sprinkle with more salt to taste, dried oregano, and red pepper flakes. Tear basil leaves into pieces and sprinkle over flatbreads, then drizzle with balsamic glaze. Cut into slices and serve warm.
Recipe adapted from: www.foodiecrush.com