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!
Ingredient Overview:
- 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.
Ingredient Substitutions:
- 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.
Recipe Variations:
- 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.
Special Tools:
- 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!
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Margherita Flatbread
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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