Margherita Flatbread
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.
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.