Go Back
Margherita Flat Bread Pizza topped with fresh mozzarella, sliced tomatoes ready for 475 degree oven

Margherita Flat Bread Pizza

Crispy flatbread topped with fresh mozzarella, ripe tomatoes, and fragrant basil - ready in just 22 minutes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made flatbread about 10 oz - naan, focaccia, or pita work best
  • 2-3 tablespoons tomato sauce optional but recommended
  • 8 oz fresh mozzarella cheese not pre-shredded, packed in water preferred
  • 2 medium ripe tomatoes sliced thin, Roma variety works best
  • 1 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil use your best quality
  • Salt and freshly ground black pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife

Method
 

  1. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper. This high heat is essential for crispy edges.
  2. Place the flatbread on the prepared baking sheet. If using tomato sauce, spread a thin layer leaving a half-inch border for crust.
  3. Tear the mozzarella into quarter-size pieces and distribute evenly across the flatbread, leaving space between pieces.
  4. Layer the thinly sliced tomatoes on top and season generously with salt and pepper. Salt helps draw out excess moisture.
  5. Bake for 10-12 minutes until edges are golden brown and cheese is bubbling with light brown spots. Watch carefully after 8 minutes.
  6. Remove from oven, immediately add fresh basil leaves and drizzle with olive oil. Let rest 2-3 minutes before slicing.

Notes

Use high-quality fresh mozzarella for best results. Choose ripe, juicy tomatoes. Add fresh basil after baking for maximum flavor and aroma. Reheat in oven at 350°F for best texture.