Margherita Flatbread

Name: Margherita Flatbread
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 large pieces of flatbread or naan; 4 ounces tomato paste; 1 tsp Italian seasoning; 1 tbsp olive oil; 1 tbsp water; 8 slices of fresh mozzarella cheese; 2 Roma tomatoes, thinly sliced; Fresh basil leaves, torn; Extra-virgin olive oil, for drizzling; Salt and black pepper, to taste; Crushed red pepper flakes (optional)

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These Margherita Flatbreads are a delicious and easy take on the classic Margherita pizza. Crisp flatbread serves as the perfect canvas for vibrant tomato sauce, creamy mozzarella cheese, and fresh tomatoes. These flatbreads are perfectly topped off with fragrant basil leaves and a drizzle of olive oil to marry all the flavors together. Enjoy these flatbreads as a convenient lunch or make them to share at dinner.

A sliced Margherita Flatbread on a wooden cutting board.

You can use regular flatbread or naan or try a flavored variety like garlic for more flavor. You can use fresh buffalo mozzarella instead of shredded mozzarella for a more authentic Margherita pizza experience.

A mis en place of the ingredients for Margherita Flatbread.

In a small bowl, whisk together the tomato paste, Italian seasoning, olive oil and water until well combined. This is the pizza sauce.

Three small bowls holding the ingredients for the tomato sauce.

Place the flatbread pieces on a baking sheet lined with parchment paper. Spread a layer of pizza sauce evenly over each piece of flatbread, leaving a small border around the edges. Then place four slices of mozzarella cheese over the sauce on each flatbread. Arrange the thinly sliced Roma tomatoes on top of the cheese. Season the pizzas with a pinch of salt and black pepper, to taste.

A flatbread covered with tomato sauce and mozzarella cheese.

Bake the flatbread pizzas in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.

Two flatbreads covered with tomato sauce, mozzarella cheese, and tomatoes.

Two baked flatbreads covered with tomato sauce, mozzarella cheese, tomatoes, and topped with basil.

Once cooked, remove the pizzas from the oven and let them cool for a minute. Garnish each pizza with torn fresh basil leaves. Drizzle a little extra-virgin olive oil over the top of each pizza. Optionally, sprinkle some crushed red pepper flakes over the pizzas for a touch of heat.

A close-up of a sliced Margherita Flatbread on a wooden cutting board.

Margherita Flatbread FAQS:

What will I need to complete this recipe?

You will need the following ingredients:

flatbread or naan, tomato paste, Italian seasoning, olive oil, water, mozzarella cheese log, Roma tomatoes, fresh basil leaves, salt, pepper
You will need the following supplies:
a baking sheet, mixing bowl, small whisk

What are the storage instructions?

Place any leftover flatbread in an airtight container and refrigerate for up to 5 days. To reheat, either microwave until the cheese is melted again or air fry on a low setting and allow the cheese to melt.

Should I eat these warm or cold?

This Margherita Flatbread is best served hot, while the cheese is melted.

Notes:

You can use fresh buffalo mozzarella instead of shredded mozzarella for a more authentic Margherita pizza experience.

Feel free to customize these flatbread pizzas by adding toppings such as sliced black olives and minced garlic.

Make sure not to overload the flatbread with toppings to prevent it from becoming soggy during baking.

You can use regular flatbread or naan or try a flavored variety like garlic for more flavor.

You can try using cherry tomatoes, beefsteak tomatoes, or any variety that appeals to you.

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Margherita Flatbread

Prep Time5

Cook Time12

Total Time17

Course: Main Course, Side Dish, Snack

Cuisine: American, Italian

Servings: 2

Ingredients

2 large pieces of flatbread or naan
4 ounces tomato paste
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 tablespoon water
8 slices of fresh mozzarella cheese
2 Roma tomatoes, thinly sliced
Fresh basil leaves, torn
Extra-virgin olive oil, for drizzling
Salt and black pepper, to taste
Crushed red pepper flakes (optional)

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the tomato paste, Italian seasoning, olive oil and water until well combined. This is the pizza sauce.
Place the flatbread pieces on a baking sheet lined with parchment paper. Spread a layer of pizza sauce evenly over each piece of flatbread, leaving a small border around the edges.
Place four slices of mozzarella cheese over the sauce on each flatbread. Arrange the thinly sliced Roma tomatoes on top of the cheese. Season the pizzas with a pinch of salt and black pepper, to taste.
Bake the flatbread pizzas in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the edges of the flatbread are golden brown.
Once cooked, remove the pizzas from the oven and let them cool for a minute. Garnish each pizza with torn fresh basil leaves. Drizzle a little extra-virgin olive oil over the top of each pizza. Optionally, sprinkle some crushed red pepper flakes over the pizzas for a touch of heat.
Slice the Margherita Flatbread Pizzas into wedges or squares and serve immediately.