Margherita Flatbread
You will never buy frozen pizza again once you have tried my easy margherita flatbread. This recipe combines everything I love about a simple and iconic pizza, with mozzarella, tomatoes, and fresh basil. I top homemade warm flatbread with a rich sauce, melty cheese, and finish it with a balsamic glaze for a gourmet flavor.
Servings: 6 servings
Calories: 390kcal
Ingredients
Flatbread Dough
- ¾ cup warm water
- 2 tsp instant dried yeast
- ½ tsp sugar
- 2 cups all-purpose flour
- ½ tsp salt
- ¼ cup Greek yogurt
- 1 tbsp olive oil
Flatbread Toppings
- ½ cup marinara sauce or pizza sauce
- 14 oz fresh mozzarella cheese sliced
- 2 tbsp balsamic glaze
- cracked black pepper optional
- fresh basil shredded
Instructions
- Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top.
- Stir, cover and sit for 10 minutes.
- In a separate bowl whisk together the flour and salt.
- When the yeast mixture is frothy combine it with the flour, greek yogurt and oil.
- Mix to form a dough.
- Knead the dough on a lightly floured bench for 2-3 minutes, shape into a ball.
- Coat a mixing bowl with a little oil, place the dough ball into the bowl and turn to coat with oil.
- Cover the bowl with plastic wrap, place in a warm area and let the dough rise for 1 hour to double in size.
- Once the dough has doubled in size turn out onto a lightly floured surface. Knead the dough a couple of times and shape into a log.
- Preheat the oven to 350 degrees F / 180 C.
- Using a dough cutter or knife cut the dough in 6 equal parts. Roll each piece into a small ball.
- Using a rolling pin roll each dough ball approx ½ inch thick.
- Heat a skillet over medium heat.
- Cooking one flatbread at a time, cook on one side until air pockets appear, 2-3 minutes.
- Turn and continue to cook for another 1-2 minutes. Repeat with remaining flatbread dough.
- Preheat oven to 350 degrees F / 180 C and line 2 baking trays with baking paper.
- Arrange the flatbreads on the prepared trays.
- Spread a layer of sauce over top of each flatbread.
- Top with fresh mozzarella and tomato slices.
- Bake in the oven for 15-20 minutes.
- Remove from the heat and finish off with cracked pepper, shredded basil leaves and a drizzle of balsamic glaze.
- Best enjoyed immediately.
Notes
- My #1 Secret Tip for this margherita flatbread recipe is to use a thicker tomato sauce. Thinner sauces can soften the crust too quickly and dilute the toppings. If my sauce seems too thin, I reduce it in a saucepan, then let it cool to room temperature before spreading it onto the flatbread.
- Pat dry: I pat my tomato and mozzarella slices dry with a paper towel before adding them to my base. This removes any excess moisture that may cause the crust to become soggy.
- Double cheese: I use a mix of fresh mozzarella and a light sprinkling of shredded parmesan. This acts as a barrier against the creamier mozzarella.
- Chiffonade basil: I always use a chiffonade cut for my basil and add it to the pizza, just before serving. This stops the basil from oxidizing and turning black.
- Preheat tray: I preheat my baking tray before adding my flatbread onto it. Even though my flatbread has been cooked off, this extra step ensures my base remains crispy as it bakes with the toppings.
Nutrition
Serving: 1flatbread | Calories: 390kcal | Carbohydrates: 37g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 711mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g