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Italian
Margherita Flatbread Pizza
20 min total8 prep12 cook2 servings420 cal
VegetarianClassicFlexitarianContains glutenContains dairy
Store-bought flatbread gets a quick upgrade with garlicky tomato sauce, melty fresh mozzarella, and torn basil, baked until the edges turn golden and crisp. It's a 20-minute pizza fix with all the classic Margherita flavor.
Ingredients
bakery
- 2flatbread
pantry
- 120 mltomato sauce
- 1.5 tbspolive oil
- 0.25 tspsalt
- 0.25 tspred pepper flakes
produce
- 1 clovesgarlic
- 0.25 cupfresh basil
dairy
- 150 gfresh mozzarella
Steps
- Preheat the oven to 220°C (425°F) with a baking sheet inside so it heats up along with the oven.
- Mince the garlic and stir it into the tomato sauce along with the salt.
- Slice the fresh mozzarella into rounds.
- Brush each flatbread lightly with about half the olive oil, then spread the garlicky tomato sauce evenly, leaving a small border around the edge.
- Arrange the sliced mozzarella over the sauce on both flatbreads.
- Carefully transfer the flatbreads onto the hot baking sheet and bake for 10-12 minutes, until the cheese is melted and bubbling and the edges are golden and crisp.
- Remove from the oven, tear the fresh basil leaves over the top, and drizzle with the remaining olive oil. Sprinkle with red pepper flakes if using.
- Slice into wedges and serve immediately while hot.
Tips
- Preheat the baking sheet along with the oven — sliding the flatbread onto a hot surface gives you a crisper base.
- Don't overload the sauce; a thin layer keeps the flatbread from turning soggy in the middle.
- Slice the mozzarella rather than shredding it for that classic melt-in-pools Margherita look.
- Add the basil after baking, not before — fresh leaves wilt and turn bitter if they bake the whole time.
