Flatbread Pizza Margherita
Crispy flatbread pizza topped with tomato sauce, fresh mozzarella, tomatoes, and basil
PRINT PINServings 2
INGREDIENTS
Flatbread base
- 2 flatbreads or naan breads about 8 inches
- 1 tbsp olive oil.
Sauce and toppings
- 1 2 cup marinara sauce
- 8 oz fresh mozzarella sliced and patted dry
- 1 cup cherry tomatoes halved or 1 medium ripe tomato sliced
- 2 tbsp grated Parmesan
- 1 tsp dried oregano
- 1 8 tsp kosher salt
- 1 8 tsp black pepper
- 1 tbsp balsamic glaze optional
- 1 4 cup fresh basil leaves.
INSTRUCTIONS
Prep
- Preheat oven to 450 F and place a baking sheet or pizza stone inside to heat
- pat mozzarella dry to reduce excess moisture and halve or slice tomatoes.
Assemble and bake
- Brush flatbreads lightly with olive oil
- spread marinara evenly leaving a small border
- top with mozzarella and tomatoes then season with Parmesan oregano salt and pepper
- bake on the hot sheet or stone until cheese is melted and edges are crisp about 8 to 12 minutes.
Finish and serve
- Rest 1 minute then top with fresh basil and drizzle with balsamic glaze if using
- slice and serve immediately.
Notes
1. Use a preheated sheet pan or stone for a crispier crust. For less soggy pizza use low moisture mozzarella or thoroughly drain fresh mozzarella. Swap marinara for crushed tomatoes with garlic and salt or use pesto for a variation. Add arugula after baking for a peppery finish
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 18g | Fat: 18g