This easy Margherita Flatbread is a perfect appetizer or light lunch - a simple recipe that's equally quick and delicious! Gooey mozzarella cheese, fresh juicy tomatoes & garlic. All baked on a crispy flatbread crust and topped with sweet basil and a drizzle of balsamic glaze!
I recently got back from a trip to Italy and it was a reminder that sometimes the most simple ingredients make the best meals. The first night I was there I ordered a Margherita pizza. And while traditional Margherita pizza uses a tomato sauce made with San Marzano tomatoes, to my surprise they served it to me with fresh tomato slices instead of tomato sauce. I I loved it so much I had to come home and replicate the recipe! Especially because as a dietitian and home-cook, one of my favorite ingredients is a juicy fresh tomato!
The key to making a great Margherita flatbread is to use high quality ingredients - a good thick flatbread, ripe tomatoes and fresh mozzarella & basil. And take the extra couple of minutes to combine the olive oil base with fresh garlic, dried oregano, salt & pepper.
Pair it with a delicious super greens salad for more nutrition! If you enjoy this recipe, you may also enjoy my Avocado Tomato Toast, Pesto Pasta Salad with Mozzarella, or easy Tuscan Orzo Bake with Chicken!
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Ingredients and Substitution Ideas
This Margherita flatbread recipe is made with fresh ingredients. Here's some ingredient notes, but be sure to check the printable recipe card for the full recipe.
- Flatbread - flatbread is very similar to traditional pizza dough, but it is usually made without yeast - only salt, water, and flour. Feel free to use homemade flatbread dough if you have a favorite recipe. Or you can find a variety of pre-made flatbreads at the grocery store. Naan bread will be thicker and chewier, pita bread is slightly thinner and will be more crisp, and Lavash bread is very thin and won't need to cook as long. My favorite to use for this is a rectangular and relatively thick flatbread. Usually it will just say "Flatbread" on the label. Naan would be my second choice. I tried making it with Lavash and it didn't hold up as well because it's such a thin crust.
- Tomatoes - when it comes to what kind of fresh tomatoes to use, there are so many varieties to choose from! Plum tomatoes (roma tomatoes) hold up well because they have less moisture. I have made this flatbread using heirloom tomatoes too! Smaller cherry tomatoes or grape tomatoes work as well, especially if it's not tomato season because these varieties stay more consistently sweet and keep their texture throughout the year.
- Mozzarella Cheese - you can find fresh mozzarella packed in water in the deli/cheese section at most grocery stores. I highly suggest using fresh mozzarella like this! Other options would be to use shredded mozzarella or mozzarella pearls.
- Fresh Basil Leaves - fresh basil is typically abundant at the same time as tomatoes so adding it on top of the slices of tomato is a delicious way to add more flavor. Basil has a slightly peppery, slightly sweet flavor.
- Extra-Virgin Olive Oil - this will serve as the base of the flat bread so I suggest using a high quality olive oil.
- Garlic Cloves - I prefer to use fresh garlic for this recipe, but you can substitute with garlic powder. If doing so, use about half a teaspoon.
- Dried Oregano - this isn't typically use for Margherita pizzas, but I love adding just a pinch of dried herbs, specifically oregano, to the base for even more Italian seasoning.
- Kosher Salt & Black Pepper - a sprinkle of kosher salt & pepper to tie everything together and enhance the other flavors.
- Balsamic Glaze - to finish it off! Optional..but highly recommended. 😊
How to Make Margherita Flatbread
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Check the recipe card at the bottom of this post for the full recipe.
Step 1: Preheat oven to 425℉ (218°C). If you like a crispy flatbread like me, you'll cook it directly on the oven rack. If you like it a bit chewier, line a baking sheet with parchment paper because you'll bake it on that. In a small bowl, combine the olive oil, grated or minced garlic, dried oregano, kosher salt & black pepper.
Step 2: If using a thicker flatbread, bake it for 3-4 minutes before adding the toppings. If using a thinner flatbread you can skip this step! Brush the olive oil mixture onto the flatbread in an even layer.
Step 3: Dry the fresh mozzarella by placing it on a couple of paper towels for a few minutes while you thinly slice your tomato. Then either tear or cut the mozzarella into pieces. In an even layer, add the fresh tomatoes and pieces of fresh mozzarella to the flatbread. Bake in the preheated oven for 10-12 minutes. Keep a close eye on it in the last couple of minutes. It's done when the edges of the flatbread are golden brown and the fresh mozzarella cheese is melted & bubbly.
Step 4: Remove from the oven and add the fresh basil leaves and a drizzle of balsamic glaze to the top of the flatbread.
Hint: after tearing or slicing your mozzarella, pat it dry with a paper towel to get rid of some excess moisture! This helps avoid a soggy flatbread. 😊
Dietitian Tip
This Margherita Flatbread is a great appetizer or light meal. To keep you more full, add a side salad and a protein like shredded cooked chicken or turkey meatballs to the flatbread or salad!
Video of How to Make Margherita Flatbread
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The best part about this Margherita Flatbread is that there are so many different ways to customize it to your taste preferences. Below are some examples, but feel free to get creative!
- Spicy - add red pepper flakes if you like your pizza with a kick! You can add it to the olive oil base or add it on top at the end.
- Sweet - the balsamic glaze balances out the acidity of the tomatoes with a bit of sweetness. But if you want it a little sweeter, replace it with a drizzle of honey or hot honey instead!
- High Protein - add protein by adding cooked shredded chicken on top with the tomatoes & mozzarella. You could also make these delicious turkey meatballs and slice them to add on top.
Storage for Margherita Flatbread
Refrigerator - store in the fridge for up to 3-4 days. Reheat in a skillet on the stovetop, in the oven, air fryer, or microwave.
Expert Tips
- If you want the crust crispier, pre-bake it without the toppings for 3-5 minutes.
- Thinly slice the tomato - too thick of slices will cause the flatbread to be weighed down.
- Go lighter on the toppings so the flatbread doesn’t get soggy.
- I recommend to tear your fresh mozzarella into relatively small pieces and place them strategically making sure the whole pizza is covered.
- Be sure to get rid of some of the moisture from the mozzarella by placing it on a few paper towels before and after tearing it (or slicing it) to let some of the water drain out.
- There's a big difference between balsamic GLAZE and balsamic vinegar. This recipe uses glaze which is a reduced vinegar, has a thicker consistency and tastes much sweeter.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. It contains antioxidants and vitamin C from the fresh tomatoes and basil, heart-healthy fatty acids from the olive oil, and some protein and calcium from the fresh mozzarella.
Flatbread is an umbrella term for a bread made with flour, water & salt (no yeast) and flattened into a thin shape . Sometimes it is slightly leavened. On the other hand, pizza dough contains yeast and needs time to rise before using. It is thicker and usually more chewy than unleavened flatbread.
I typically look for the rectangular flatbread at the store and that's my top choice. My second choice would be to use Naan. I made this recipe using Lavash and it was tasty, but it didn't hold up as well with the juicy tomatoes so I recommend using something a little thicker.
Absolutely! Traditionally, classic Margherita pizza is made with a simple tomato sauce made from San Marzano tomatoes. I love using fresh tomatoes when they are in season, but using tomato sauce, pizza sauce, or marinara sauce works too.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Margherita Flatbread:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram….I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Margherita Flatbread Pizza Recipe (Quick!)
Equipment
Ingredients
- 1 flatbread
- 1 small tomato, thinly sliced or ½ large
- 3 oz fresh mozzarella ~½ cup once torn or sliced
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced or grated
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
- 5-6 fresh basil leaves
- 1-2 drizzles balsamic glaze
Instructions
- Preheat oven to 425℉ (218°C). If you like a crispy flatbread like me, you'll cook it directly on the oven rack. If you like it a bit chewier, line a baking sheet with parchment paper because you'll bake it on that. In a small bowl, combine the olive oil, grated or minced garlic, dried oregano, kosher salt & black pepper.
- If using a thicker flatbread, bake it for 3-4 minutes before adding the toppings. If using a thinner flatbread you can skip this step! Brush the olive oil mixture onto the flatbread in an even layer. Dry the fresh mozzarella by placing it on a couple of paper towels for a few minutes while you thinly slice your tomato. Then either tear or cut the mozzarella into pieces. In an even layer, add the fresh tomatoes and pieces of fresh mozzarella to the flatbread.
- Bake in the preheated oven for 10-12 minutes. Keep a close eye on it in the last couple of minutes. It's done when the edges of the flatbread are golden brown and the fresh mozzarella cheese is melted & bubbly.
- Remove from the oven and add the fresh basil leaves and a drizzle of balsamic glaze to the top of the flatbread.
- Hint: after tearing or slicing your mozzarella, pat it dry with a paper towel to get rid of some excess moisture! This helps avoid a soggy flatbread. 😊
Video
Notes
- If you want the crust crispier, pre-bake it without the toppings for 3-5 minutes.
- Thinly slice the tomato - too thick of slices will cause the flatbread to be weighed down.
- Go lighter on the toppings so the flatbread doesn’t get weighed down or soggy. I recommend to tear your fresh mozzarella into relatively small pieces and place them strategically making sure the whole pizza is covered.
- Be sure to get rid of some of the moisture from the mozzarella by placing it on a few paper towels before and after tearing it (or slicing it) to let some of the water drain out.
- There's a big difference between balsamic GLAZE and balsamic vinegar. This recipe uses glaze which is a reduced vinegar, has a thicker consistency and tastes much sweeter.
- Refrigerator - store in the fridge for up to 3-4 days. Reheat in a skillet on the stovetop, in the oven, air fryer, or microwave.
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