Margherita Flatbread is a simple recipe packed with flavor! Spread herby pizza sauce on a naan flatbread, and top it with seasoned heirloom tomatoes, fresh mozzarella, and fresh basil. This easy recipe has all the flavors of classic Margherita Pizza.
Why you’ll love Margherita Flatbreads:
- Flatbread – These pizzas use store bought naan bread to keep this homemade flatbread pizza incredibly easy!
- Heirloom Tomatoes – Heirloom tomatoes are delicious and come in a variety of beautiful colors. Season them with salt and pepper to bring out the flavors.
- Fresh Basil- Fresh basil adds lots of flavor to this easy meal!
- Flatbread – I used store-bought naan for this recipe to keep things simple.
- Heirloom Tomatoes – These can be found in the grocery store and farmers market from mid-late summer to early fall.
- Fresh Basil – Fresh basil adds lots of flavor to these pizzas!
- Fresh Mozzarella Cheese – This can be found near the specialty cheese & meats area in grocery stores, not with the sliced and shredded cheeses.
- Flatbread Crust Options – Feel free to use whatever pizza crust you like for this recipe. I like naan for this recipe!
- Tomatoes – You can use regular tomatoes if you can’t find heirloom.
- Sauce – I usually have tomato sauce on hand instead of pizza sauce. To make your own quick & flavorful pizza sauce, add Italian seasoning – dried basil, parsley, garlic powder, and oregano to your tomato sauce to taste.
- Mozzarella – Feel free to use shredded mozzarella if you can’t find the balls.
How to Make this Margherita Flatbread Recipe Step-by-Step:
Step 1: Prep Tomatoes. Slice your fresh tomatoes, and blot them dry with paper towels so you don’t have a soggy flatbread. Season with sea salt, pepper and a few minced cloves of fresh garlic.
Step 2: Assemble Flatbreads. Brush your flatbreads with a light layer of olive oil, then spoon on a light layer of sauce. Add your heirloom tomatoes and fresh mozzarella.
Step 3: Bake. Bake your pizzas on a preheated pizza stone (this is explained in the recipe card below).
Step 4: Serve. Serve the margherita flatbreads immediately, with fresh basil leaves.
Expert Success Tips:
- No Soggy Crusts – Add the sauce in a light layer to avoid a soggy pizza. And, I recommend waiting to assemble your pizzas until the oven is preheated.
- Blot Tomatoes – Blotting your tomatoes is also important to avoid a soggy crust, so don’t skip that step.
- Meat – Feel free to add meat to these! I like cooking up some ground Italian sausage, but use whatever you like.
- Dietary Needs– Use your favorite dairy-free cheese and gluten-free pita bread or flat bread to keep this whole recipe dairy free, gluten-free, and/or vegan.
- Roasted Cherry Tomatoes – Roasted cherry tomatoes can be used in place of the heirloom tomatoes. Roast them at 450 or 500 degrees F with olive oil, salt, and pepper, until they burst.
- Parmesan Cheese – Sometimes, I like to add a sprinkle of parmesan at the end of cooking.
- Red Pepper Flakes – Feel free to add red pepper flakes if you want a little kick.
Serving + Storing this Recipe:
These are best enjoyed immediately, fresh from the oven. You can certainly store the individual components of the recipe in the fridge and assemble pizzas as desired throughout the week.
- Pizza Stone – I like using a pizza stone for recipes like this to get the most crispy crust and amazing pizza possible. If you don’t have one, use a regular pizza pan or sheet pan.
I know this easy Margherita Flatbread Pizza recipe will become a staple for you! They make a quick summer dinner or the perfect appetizer for a summer gathering.
More Favorite Pizza Recipes:
- Our Favorite Barbecue Chicken Pizza
- Peach Pizza with Bacon and Basil
- Cast Iron Spinach Artichoke Pizza
- Grilled Lamb Pizzas
- Pear Pizza with Roasted Squash and Bacon
Did you make this recipe? Snap a photo and leave a comment!
- 3 medium heirloom tomatoes
- 4 pieces naan or your favorite flatbread
- salt & pepper, to taste
- 2 cloves fresh garlic, minced
- extra virgin olive oil
- pizza sauce See Note
- one 8 ounce container of fresh mozzarella balls (often called Ciliegine on the container)
- few handfuls fresh basil
- Prep your Tomatoes: Slice your tomatoes thinly, and place on a large cutting board. Blot with paper towels to remove most of the moisture. This prevents your flatbreads from getting soggy. Season with sea salt and pepper, and garlic.
- Preheat your Oven: Place a pizza stone in your cold oven, then preheat it to 450° F.
- Assemble Flatbreads: Build your flatbreads on a separate baking sheet. Brush the top of the flatbread with a light layer of olive oil, then add a few tablespoons of sauce and brush evenly over the flatbread, leaving a bit of a border. Place a few slices of tomato on each, and top with fresh mozzarella.
- Bake: Transfer the pizzas to the preheated pizza stone in the oven, and bake for 6-10 minutes. The cheese will be melted and the crusts should be nice and crisp.
- Serve + Store: Serve immediately, while hot from the oven, with fresh basil. These flatbreads are best eaten fresh from the oven.