Flatbread Pizza Margherita

5 from 2 votes

Flatbread Pizza Margherita

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. It is ready in fifteen minutes or less and is great for the whole family.

Prep Time3

Cook Time12

Total Time15

Course: Appetizer, Breakfast, Brunch, Dinner, Lunch

Cuisine: international, Italian

Servings: (one 9" flatbread)

Calories: 279kcal

Author: Maureen Celestine

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.

Notes

Note 1: I used fresh flatbread dough stretched to 9’’. One should be enough if you use premade flatbread like the Stonefire or Artisan brand from Aldi (it comes in a pack of 2). Two should be enough for this recipe if you use the Naan tandoori (6-pack).

Notes 2: I highly recommend using fresh mozzarella. Fresh mozzarella balls or logs melt better without the anti-caking agents in pre-shredded cheese. Drain fresh mozzarella balls before using them to prevent excess moisture on your pizza; this will make it soggy.

Note 3: If you prefer, add basil when the flatbread pizza is almost done. This keeps the vibrant color and mild flavor intact.

Note 4: This is optional, but a nice shred of Romano cheese adds extra flavor before baking.

Note 5: 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.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition