The sweet Hawaiian flatbread becomes a quick base for a simple tomato and cheese pizza. Its slight sweetness balances salty mozzarella and savory tomato, ready in the time it takes to heat the oven. Serve with a green salad to cut through the richness.

Serves 2. 15 minutes, 5 at the stove.

About 510 calories a serving, 31 g protein, 33 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread the flatbread on a baking sheet, then drain the 14 oz canned tomatoes in a sieve and scatter them evenly over the bread, seasoning with 1/4 teaspoon salt.
2. Tear 8 oz fresh mozzarella into bite-sized pieces and distribute them over the tomatoes. Bake until the cheese melts and the edges of the flatbread darken slightly, 10 to 12 minutes.11 min
3. Remove from the oven and let rest 2 minutes before slicing and serving.

Note Swap fresh mozzarella for grated low-moisture mozzarella if you prefer crispness. Leftovers keep two days wrapped and reheat at 350°F [175°C] for 8 minutes. Serve with a dressed arugula salad or garlic bread on the side.