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!

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