This was inspired by my hostibule lunch on Tuesday. Flatbread, cheese (I think cheddar and mozzarella), herbs, and thin-sliced tomatoes. It was good, but they kept it tame for the general audience.
For my version, I upgraded the tomato component to bruschetta. The flatbread I used was a round pita, and I used regular sliced mozzarella from the grocery store.
Take your flatbrad and throw it in a preheated oven for 5 minutes at 450F. This stiffens it up and makes it less likely to go soggy when you add the bruschetta. Once it’s done, smear some olive oil on the top surface. I didn’t add garlic or anything because there’s already plenty in the bruschetta.
After you add the olive oil, throw some mozzarella on there. I used two slices, one ripped in half, to get pretty good coverage, but I’ll bet shredded mozzarella would work too. You could also get fancy and add other cheese to the mozzarella, like some mild cheddar.
Put some bruschetta on top of the mozzarella and spread it around. I sprinkled some parmesan on top of that, and threw it all back in the oven for another 7 minutes at 450F.
It turned out pretty good, but the tomatoes didn’t get as cooked as I would have liked. Maybe next time I make it I’ll put it under the broiler for a little bit after baking it.
All told, this took fifteen minutes to make using bruschetta I had prepared a few hours before. The container of bruschetta was probably three bucks and I didn’t use much of it, the flatbreads were about 45 cents each, and the cheese was 28 cents. Call it 73 cents between the cheese and bread. I used maybe a tenth of the container of bruschetta, so each flatbread ended up being about a buck. Not too bad, and probably a lot healthier than anything you’ll get for a dollar at a fast food joint. And much more flavor than any dollar menu fast food item I can think of.