Simple yet satisfying, this flatbread pizza Margherita is topped with just a handful of fresh ingredients, such as creamy mozzarella, juicy tomatoes, and fresh basil. This light, Italian-inspired dish is ready in less than fifteen minutes and is loved by the whole family.
Enjoy as an appetizer or main dish accompanied by hot honey chicken tenders, air fryer chicken wings, or our fans' favorite chicken fruit salad.
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You know those days when you don’t have the energy to spend all evening in the kitchen but want to make something tasty for the family? Yeah, this flatbread pizza recipe fits right in.
It's perfect for spring, when tomatoes are beginning to taste sweeter and fresh basil starts showing up at the market. The best part is that all the hard work is done in the oven. Sit back and watch the crispy edges emerge.
Reasons To Love This Flatbread Pizza Margherita
- Quick: This is possibly one of the easiest recipes you'll ever make. If you lack the time, you don't need to roll out dough or wait for it to rise. Store-bought flatbread means you're already halfway to dinner.
- Fresh: With garden tomatoes, creamy mozzarella, and fragrant basil, each bite is an invitation to spring.
- Loved by the whole family: It's easy to see why this combo wins hearts across all ages. Even my picky pepperoni-only pizza-eating nuggets found this pizza utterly delicious; you bet they went for seconds and thirds.
- Low cost: You won't need anything extra to make this recipe. Most ingredients might already be on hand or easy to grab at your local store.
📃Ingredient Description
Here are the ingredients needed to make the pizza mozzarella:
- Flatbread (store-bought or freshly made): This sturdy base crisps up quickly in the oven and saves you time, as you don't have to wait hours to whip one up.
- Pizza sauce (optional): For an authentic Margherita pizza, you need whole canned tomatoes like San Marzano's canned tomatoes. They're a sweet variety of Italian plum tomatoes. Give the tomatoes a nice squish with both hands, add basil, season with salt and pepper, and add to the sauce. You can equally use marinara sauce for this inspired version.
- Tomatoes: Choose juicy, in-season varieties like heirloom or vine-ripened for the best flavor.
- Fresh mozzarella: Use the kind that comes in a ball or log, not the pre-shredded type. The melting point is unmatched.
- Basil: You can leave it whole or tear it into large chunks. Purists would argue that it should never be torn. If you decide to pull the leaves, do it gently by hand to keep their oils and aroma intact.
- Olive oil: Drizzle olive oil over the dough and sprinkle with garlic before adding the rest of the ingredients; this adds the right amount of flavor.
- Seasoning: Sprinkle kosher salt and cracked black pepper to help revive the flavor of the other ingredients.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
- Naan or pita bread can be substituted for flatbread. Depending on their size, you might need 3 to 4 pieces.
- If you feel a little fancy, try Fontina or goat cheese for a flavorful variation.
- Ripe cherry or grape tomatoes are an excellent substitute for garden or plum tomatoes; slice them in half and top them on the pizza.
- Add-on: A drizzle of balsamic glaze on top adds a sweet, tangy contrast, and it pairs well with the fresh mozzarella with basil.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Prepare the Dough. Place the flatbread dough on a pizza stone or pan. Drizzle with olive oil, then generously sprinkle with garlic powder and oregano.
Step 2: Swirl tomato sauce on top, leaving a few inches around the edges.
Step 3: Add the toppings in a single layer: ripe tomatoes and shredded mozzarella over the sauce. Sprinkle with kosher salt and black pepper.
(Add Fresh Basil if desired or once it's baked through)
Step 4: Bake the Pizza until the crust is golden and the cheese is melted. If needed, broil on high for 30 seconds for extra browning. Remove from the heat and serve.
👩🏽🍳Maur's Tips
- If using fresh dough, brushing the flatbread with olive oil, sprinkling with garlic powder, and baking it for a few minutes gives it the perfect crispy crust and prevents it from going soggy.
- Slicing the tomatoes and mozzarella thin means less moisture and a crispier pizza.
- If you prefer, add basil when the flatbread pizza is almost done. This keeps the vibrant color and mild flavor intact.
- If you like a slightly golden finish, broil briefly for 30 seconds, but don't walk away. It can quickly go from toasty to burnt.
✅Recipe FAQS
Of course! You can prep the pizza sauce, slice your tomatoes and mozzarella, and set them aside until you are ready to bake. Once ready, assemble and bake it fresh for the crispiest result.
Wrap any leftovers in cling wrap and store them in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer to bring back the crunchy edges.
Absolutely. Just grab a gluten-free flatbread or pizza crust. They're easy to find in most grocery stores or online.
Love Pizza? Here Are Some Pizza Recipes To Try
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Flatbread Pizza Margherita
Equipment
- Pizza pan or stone (Flat baking sheet works too)
- Pizza Cutter or knife
Ingredients
- 1 Pre-made flatbread homemade or store bought, 212g, 9 to 11’’ in diameter (see note 1)
- Olive oil
- ¼ teaspoon Garlic powder
- ¼ teaspoon dried oregano or Italian seasoning
- ⅓ cup Pizza sauce or from a can of San Marzano tomatoes
- 1 Large garden or plum tomato, thinly sliced (233g)
- 8 Oz Fresh Mozzarella log, thinly sliced (or balls, torn) see note 2
- Kosher salt & black pepper to taste
- Fresh whole basil leaves about 8 leaves
Instructions
- Preheat oven to 425°F. Line a pizza pan with parchment paper or preheat a pizza stone or cast iron pan in the oven.
- Place the flatbread or flatbread dough on the pizza stone or pan. Spread cornmeal over the pan to prevent the dough from sticking (only if using fresh dough).1 Pre-made flatbread
- Drizzle the dough with olive oil, then sprinkle with the garlic powder and oregano.Olive oil, ¼ teaspoon Garlic powder, ¼ teaspoon dried oregano
- Swirl the pizza or marinara sauce in a circular motion atop the flatbread, leaving about an inch off the edges.⅓ cup Pizza sauce
- Add the sliced ripe tomatoes in a single layer, followed by the sliced mozzarella, either on a single layer or slightly overlapping the tomatoes.1 Large garden or plum tomato, thinly sliced, 8 Oz Fresh Mozzarella log, thinly sliced
- Add a dash of kosher salt and black pepper over the toppings.Kosher salt & black pepper to taste
- You can add the basil before or after baking (it's up to you).Fresh whole basil leaves
- Bake for 12-14 minutes or until the crust is golden and the cheese completely melts. If it's not browned as you'd like, change the broil setting to high (keep an eye on it; now is not the time to walk away). Broil for 30 seconds, and remove from the heat.
- Garnish with more basil, and allow to cool for about a minute before slicing.Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.
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