margherita flatbread

Margherita Flatbread is an easy weeknight dinner 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.

this recipe

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 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.

Serving + Storing:

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.

Can’t get your fill of pizza? Try my Barbecue Chicken Pizza or my Spinach Artichoke Pizza next!

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.

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.

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

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