(aka: “I Didn’t Feel Like Making Dough and I’m Proud of It”)
1 naan flatbread (store-bought, because we have lives)
2–3 ripe tomatoes, diced like you’re on a cooking show but without the stress
1 clove garlic, minced (measure with your heart)
A glug of olive oil (exact measurement:
Salt & pepper, to remind the tomatoes who’s boss
Fresh basil, torn dramatically by hand
Shredded mozzarella or burrata or “whatever cheese is judging you from the fridge”
Balsamic glaze (optional but emotionally important)
Red pepper flakes (optional, but you’re braver than you think)
Preheat the oven to 400°F (or “hot enough to feel productive”).
Make the bruschetta topping:
In a bowl, toss tomatoes, garlic, olive oil, salt, pepper, and basil.
Taste it.
Say “wow.”
Taste it again for science.
Prepare the naan:
Place naan on a baking sheet like it’s about to receive a crown.
Cheese first? Yes.
Sprinkle a light layer of cheese on the naan. This creates a moisture barrier which is a real culinary term and not an excuse.
Add the bruschetta topping generously. If some falls off, that’s a chef’s snack.
More cheese, because we’re not monsters.
Bake for 8–12 minutes, until:
The cheese is bubbly
The edges are crispy
You start staring through the oven door like it owes you money
Finish strong:
Drizzle balsamic glaze in a chaotic zigzag. Add red pepper flakes if you want to feel alive.
Cut into slices.
Eat immediately.
Burn your mouth slightly because patience is a myth.
If someone judges you for using naan, they don’t get any.
Pairs well with wine, sparkling water, or standing over the counter eating directly off the pan.