Flatbread Pizza Margherita Recipe
This Flatbread Pizza Margherita brings together crispy flatbread, zesty tomato sauce, creamy mozzarella, and fresh basil for a quick, satisfying, and flavorful meal. Ideal for weeknights, lunches, or crowd-pleasing gatherings, this shortcut version of the Italian classic is big on flavor and light on effort.
Equipment
- Baking sheet or pizza stone
- Parchment paper
- Chef’s knife
- Cutting board
- Small saucepan (optional, for sauce)
- Pastry brush (for olive oil)
- Pizza cutter or scissors
Ingredients
- 2 flatbreads (naan, lavash, or similar)
- 1/2 cup tomato sauce (crushed San Marzano or quality marinara)
- 4 oz fresh mozzarella, sliced or torn
- Fresh basil leaves, to garnish
- 1 tbsp extra virgin olive oil, plus more for drizzling
- Pinch of sea salt
Optional Toppings (choose as desired):
- Red pepper flakes
- Garlic oil
- Balsamic glaze
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or preheat your pizza stone if using.
- Prepare the flatbread by brushing lightly with olive oil on one side.
- Spread a thin layer of tomato sauce evenly over the flatbread, leaving a small border.
- Add mozzarella evenly over the top. Don’t overload; less is more!
- Bake for 8–12 minutes, or until the cheese is bubbly and the edges are crisp and golden.
- Remove from oven and let rest 2–3 minutes.
- Top with fresh basil, a light drizzle of olive oil, and optional red pepper flakes or balsamic glaze.
- Slice and serve immediately while hot and melty.
Notes
- Make it your own: Add sliced cherry tomatoes, thin zucchini slices, or roasted garlic for a twist.
- No fresh basil? Substitute with arugula or a small sprinkle of dried oregano.
- Grill option: This recipe works beautifully on a stovetop grill pan or outdoor grill—just toast the flatbread lightly before adding toppings.
- Make-ahead tip: Prep all toppings in advance and store in the fridge for fast weeknight assembly.