Margherita Flatbread
This easy Margherita flatbread recipe is a delicious take on the classic pizza, with fewer calories! Topped with gooey mozzarella cheese, tomato slices, fresh basil and a drizzle of balsamic glaze, this flatbread is loaded with flavor in every bite! It’s naturally vegetarian and can easily be made gluten-free, too!
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
- Use the freshest yeast to ensure best results.
- Flatbread can be made ahead of time and frozen to be used at a later date.
- Frozen flatbread can be stored for up to 2 months.
- Store leftover cooked flatbread in the fridge for up to 5 days.
- Allow the dough to rise in a warm place such as in a warm room.
- Keep the rolled out flatbread covered with a kitchen towel until ready to cook to prevent the dough from drying out.
- You can use pre-made fresh pizza dough for this recipe. If you do use premade dough, don't use cold dough. Remove dough from the refrigerator and allow it to come to room temperature for 30 minutes before rolling it out. I like using fresh whole wheat pizza dough. To make it low carb, try using a cauliflower pizza crust!
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