20 Minute Margherita Flatbread
This fresh Margherita flatbread comes together in just 20 minutes with a handful of ingredients! It’s the perfect quick and easy summertime dinner to use up all those ripe tomatoes from the garden!
You Will Love This
- This Margherita flatbread takes the classic flavors of Margherita pizza and adds a few more layers of flavor – dried herbs, fresh garlic, and basil pesto – for an elevated take on a family favorite. It’s still super simple and easy to throw together and you can switch up the ingredients based on what you’ve got in the fridge!
- If you loved this easy flatbread recipe be sure to check out my Mexican Street Corn Flatbread, BLT Flatbread with Avocado Sauce, and Blueberry Goat Cheese Flatbread.
Ingredients and Substitutions
- Flatbread Dough – My easy 5 minute flatbread dough requires no yeast and comes together in no time. Store bought pizza dough would work in it’s place though! You could also use store bought naan bread in place of the flatbread crust.
- Olive Oil – Find one that’s cold pressed and organic for the flavor. This is our family’s favorite olive oil.
- Dried Oregano – You could also sub dried thyme or dried rosemary in place of the dried oregano in this recipe.
- Fresh Garlic – Thinly sliced garlic is a really great way to add tons of flavor to this flatbread with very little work. Jarred minced garlic will work too, but fresh sliced will always give you better flavor.
- Shredded Mozzarella – Buy pre-shredded or shred your own. Either will work just fine for this recipe. The shredded mozzarella adds a layer between the crust and fresh mozzarella which makes sure that the crust doesn’t get soggy!
- Fresh Mozzarella – You can use mozzarella pearls or ciliegine but I prefer to use the pre-sliced log of fresh mozzarella for this Margherita flatbread pizza.
- Tomatoes – Use your favorites for this recipe. Fresh from the vine is best, but you can use store bought grape tomatoes, cherry tomatoes, or Roma tomatoes too!
- Basil Pesto – I have a super simple basil pesto recipe that you’re going to love, but if you don’t have time to make it at home store bought is just fine!
- Fresh Basil – No Margherita pizza is complete without the addition of fresh basil. Wait to slice the basil until just before serving the flatbread as it will begin to bruise and turn brown as soon as it’s cut. If you don’t have fresh basil, just add a bit more pesto in it’s place!
- Kosher Salt – The quickest way to bring out the complex flavors of this flatbread is a sprinkle of Kosher salt just after it’s come out of the oven. Once you start salting your pizza, you’ll never go back!
Instructions
Add olive oil and oregano to flatbread crusts and par-bake for 5-7 minutes. Add another drizzle of olive oil along with the sliced garlic.
Divide shredded mozzarella evenly between flatbreads, sprinkling it an even layer. Divide fresh mozzarella and sliced tomatoes between the flatbreads, overlapping them slightly.
Bake for another 10 minutes or until the cheese is melted and the edges of the flatbread turn golden brown.
Drizzle with pesto and garnish with basil. Add a drizzle of olive oil and a sprinkle of Kosher salt to each flatbread.
Slice and enjoy!
Tips
- This Margherita flatbread recipe makes 2 flatbreads which will feed 4-8 people (depending on whether you’re serving it as a main dish or an appetizer) but it can easily be halved if you’re just feeding a couple people.
- I prefer to roll out the dough quite thinly for this flatbread, but you can keep it thicker if you like!
FAQ
Flatbread is usually thinner and more crispy than traditional pizza crust. Flatbread can also be easily made without yeast which makes it a family favorite in our house. When I don’t have yeast on hand, I know that I’m still just minutes away from a delicious flatbread!
Naan and flatbread can be used interchangeably in many recipes (including this margherita flatbread) but naan is typically made with yeast and yogurt, while flatbread is not. The yeast and yogurt give naan a more fluffy texture while flatbread crust is typically thinner and crispier.
Easy Flatbread and Pizza Recipes
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Margherita Flatbread
This fresh margherita flatbread comes together in just 20 minutes with a handful of ingredients! It’s the perfect quick and easy summertime dinner to use up all those ripe tomatoes from the garden!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4–8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 lb. flatbread dough or pizza dough
- 4 tablespoons olive oil + more for serving
- 2 teaspoon dried oregano
- 5–6 cloves garlic thinly sliced
- 1 cup shredded mozzarella cheese
- 8 oz. log sliced fresh mozzarella
- 16 oz. from the vine tomatoes, sliced
- 1/4 cup basil pesto
- 1/4 cup julienne cut basil
- Kosher salt
Instructions
- Preheat oven to 450 degrees.
- Divide dough in half and roll it out into two thin flatbreads on a lightly floured surface.
- Transfer flatbread doughs to two parchment lined baking sheets.
- Drizzle each flatbread with 1 tablespoon olive oil and divide the oregano between the two flatbreads, sprinkling it in an even layer.
- Bake flatbread crusts for about 5-7 minutes or until they just start to turn light golden brown on the edges.
- Add another 1 tablespoon of olive oil to each flatbread and divide the sliced garlic evenly between the flatbreads. Divide shredded mozzarella evenly between flatbreads, sprinkling it an even layer.
- Divide fresh mozzarella and sliced tomatoes between the flatbreads, overlapping them slightly.
- Bake for another 10 minutes or until the cheese is melted and the edges of the flatbread turn golden brown.
- Drizzle with pesto and garnish with basil. Add a drizzle of olive oil and a sprinkle of Kosher salt to each flatbread.
- Slice and enjoy!
Equipment
Buy Now → Notes
This recipe makes 2 flatbreads which will feed 4-8 people (depending on whether you’re serving it as a main dish or an appetizer) but it can easily be halved if you’re just feeding a couple people.
I prefer to roll out the dough quite thinly for this flatbread, but you can keep it thicker if you like!
This was outstanding! I made it on a “Jus Rol” brand of raw flatbread dough. I didn’t pre-bake as you suggested (simply because of the dough package’s instructions), but I used the exact ingredients and steps of your recipe otherwise. My husband pretty much only like BBQ chicken pizza, but he LOVED this recipe.
We have this at least a couple times a month – more in the summer when tomatoes are in season. But in the winter I’ll use sun-dried tomatoes. so good!
Do you know of any low carb flours (spelt?) that would work well for this recipe?
I have never tried this recipe with low carb flours so I am not sure – sorry!