Description
Transport yourself to the streets of Naples with this quick and flavorful Flatbread Pizza Margherita. With fresh mozzarella, ripe tomatoes, and fragrant basil on a crispy flatbread crust, this recipe delivers all the Italian charm with minimal effort. Perfect for busy weeknights, light lunches, or a casual dinner party with friends.
Ingredients
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2 flatbreads (naan, pita, or lavash)
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1/2 cup pizza sauce or crushed tomatoes (preferably San Marzano)
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1 cup fresh mozzarella, torn into pieces
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Fresh basil leaves, torn or whole
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1 tablespoon olive oil, plus more for drizzling
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Salt and black pepper, to taste
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Optional: red pepper flakes or balsamic glaze for garnish
Instructions
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Preheat your oven to 425°F (220°C). If using a pizza stone or baking sheet, place it in the oven while it preheats for a crispier crust.
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Place flatbreads on a parchment-lined baking sheet. Brush lightly with olive oil to prevent sogginess and add flavor.
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Spread an even layer of pizza sauce or crushed tomatoes on each flatbread, leaving a small border around the edges.
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Scatter torn mozzarella pieces evenly over the sauce. Avoid overloading to maintain a crisp crust.
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Add a few fresh basil leaves. Reserve some for garnishing after baking.
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Transfer the baking sheet to the oven (or slide flatbreads onto the preheated stone). Bake for 8–12 minutes, or until the cheese is bubbling and the flatbread edges are golden and crisp.
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Remove from the oven. Let sit for 1–2 minutes. Drizzle with olive oil, add fresh basil, and season with salt and pepper to taste.
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Serve immediately. Garnish with red pepper flakes or balsamic glaze if desired.
Notes
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Use whole milk mozzarella for better melting and richness.
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Add basil after baking for a fresher flavor and vibrant color.
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Try lavash for a thinner, crispier crust or naan for a chewier base.
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For added protein, top with thinly sliced prosciutto after baking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes