Easy Margherita Flatbread Pizza Recipe (Quick!)
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 with a base made with fresh garlic all baked on top of a crispy flatbread crust and topped with sweet basil!
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
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 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Tried this recipe?Let us know how it was!