Margherita Flatbread
Crispy flatbread topped with fresh mozzarella, sweet tomatoes, and fragrant basil. A lighter take on classic Margherita pizza ready in under 30 minutes!
Ingredients
For the Base:
- 2 large flatbreads store-bought or homemade
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
For the Toppings:
- 1 cup high-quality marinara sauce
- 8 ounces fresh mozzarella torn into pieces
- 2 cups cherry tomatoes halved
- 1 bunch fresh basil leaves
- Salt and freshly ground black pepper to taste
- Red pepper flakes optional
- Extra virgin olive oil for drizzling
Instructions
Prepare the Oven
- Place a pizza stone or large baking sheet in the oven
- Preheat to 450°F (232°C) for at least 15 minutes
Prepare the Base
- Brush each flatbread with olive oil
- Rub with minced garlic
- Season with a pinch of salt
Add Toppings
- Spread a thin layer of marinara sauce on each flatbread
- Distribute torn mozzarella pieces evenly
- Add halved cherry tomatoes
- Season with salt and pepper
Bake
- Carefully transfer flatbreads to preheated stone/sheet
- Bake for 8-10 minutes until edges are crispy and cheese is bubbly
- If needed, broil for 1-2 minutes for extra browning
Finish and Serve
- Remove from oven
- Immediately add fresh basil leaves
- Drizzle with olive oil
- Add red pepper flakes if desired
- Slice and serve hot
Notes
Pro Tips
- Pat mozzarella dry before using to prevent soggy spots
- Don't overload with toppings to maintain crispiness
- Allow flatbreads to rest 2-3 minutes before cutting
- For best results, serve immediately while cheese is hot
Storage
- Best enjoyed fresh
- Can be stored in an airtight container for up to 2 days
- Reheat in a 350°F oven for 5-7 minutes until crispy