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!


  • 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


  1. Preheat oven to 450 degrees.
  2. Divide dough in half and roll it out into two thin flatbreads on a lightly floured surface.
  3. Transfer flatbread doughs to two parchment lined baking sheets.
  4. Drizzle each flatbread with 1 tablespoon olive oil and divide the oregano between the two flatbreads, sprinkling it in an even layer.
  5. Bake flatbread crusts for about 5-7 minutes or until they just start to turn light golden brown on the edges.
  6. 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.
  7. Divide fresh mozzarella and sliced tomatoes between the flatbreads, overlapping them slightly.
  8. Bake for another 10 minutes or until the cheese is melted and the edges of the flatbread turn golden brown.
  9. Drizzle with pesto and garnish with basil. Add a drizzle of olive oil and a sprinkle of Kosher salt to each flatbread.
  10. Slice and enjoy!



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!