Margherita Flatbread

These easy Margherita Flatbread pizzas require minimal and simple ingredients to deliver a classic (yet easy) authentic margherita flavor!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 8

Total Time 13

Servings servings

Calories 285kcal

Author Whitney Wright

Ingredients

2 flatbreads pita - without pockets, or naan bread
1/4 cup crushed tomatoes divided
4 oz fresh mozzarella divided
fresh basil torn or chopped
kosher salt for seasoning

Instructions

Preheat the oven to 500°F. Position the oven rack to the middle position of the oven. If you have a pizza stone, place it on the oven rack.
Place the two flatbreads on a piece of parchment paper. Using a spoon, spread the crushed tomatoes over each flatbread, using the back of the spoon to smear it around. If you like a lot of tomato sauce, you can add more! And vice versa, if you don’t like a lot of sauce, add less.
Place 2 oz of fresh mozzarella on one flatbread, and 2 oz on the other. I like to tear the mozzarella so that it’s in smaller chunks. Sprinkle a pinch of kosher salt over each pizza.
Grab a corner of the parchment paper and carefully slide the parchment and flatbread pizzas onto a pizza peel. Transfer the parchment and pizzas to the pizza stone. Bake for 10-12 minutes or until cheese is melted. Slide the pizza peel underneath the parchment and pizzas and carefully remove them from the oven. Place the pizzas on a cutting board.
Sprinkle fresh basil over both pizzas. Slice and serve.

Notes

If you don’t have a pizza stone you can bake the pizzas on a baking sheet, and if your oven doesn’t reach 500°F, that’s ok. Just do it to 475°F and bake until the cheese is melted and warmed through.

Nutrition