Margherita Flatbread with Balsamic Drizzle

Margherita Flatbread with Balsamic Drizzle

Crisp flatbread topped with melted mozzarella, fresh basil, and a tangy balsamic reduction.

Total 27 min Makes 4 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This flatbread version of the classic Margherita pizza bakes quickly on a hot sheet pan, yielding a crackly crust under bubbling cheese and juicy tomatoes. A sweet-tart balsamic drizzle at the end balances the richness, making it a quick appetizer or light dinner with a salad.

Ingredients

  • 2 store-bought flatbread crusts or naan
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 cup marinara sauce
  • 8 ounces fresh mozzarella, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons balsamic glaze

Method

  1. Preheat the oven to 450°F and place a baking sheet inside to heat.

  2. Brush both flatbread crusts on one side with half of the olive oil, then rub with minced garlic.

  3. Spread marinara sauce evenly over each flatbread, leaving a small border around the edges.

  4. Arrange sliced mozzarella and halved cherry tomatoes evenly over the sauce.

  5. Drizzle the remaining olive oil over the flatbreads and season with salt and pepper.

  6. Carefully transfer the flatbreads onto the hot baking sheet and bake until the cheese is melted and bubbling and the edges are golden, 10 to 12 minutes.

  7. Remove from the oven and scatter torn basil leaves over the top.

  8. Drizzle balsamic glaze over the flatbreads, slice into wedges, and serve immediately.

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    Margherita Flatbread with Balsamic Drizzle

    This flatbread version of the classic Margherita pizza bakes quickly on a hot sheet pan, yielding a crackly crust under bubbling cheese and juicy tomatoes. A sweet-tart balsamic drizzle at the end balances the richness, making it a quick appetizer or light dinner with a salad.

    27 min 4 servings 380 cal

    Ingredients

    • 2 store-bought flatbread crusts or naan
    • 2 tablespoons olive oil, divided
    • 2 cloves garlic, minced
    • 1/2 cup marinara sauce
    • 8 ounces fresh mozzarella, sliced thin
    • 1 cup cherry tomatoes, halved
    • 1/4 cup fresh basil leaves, torn
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons balsamic glaze

    Method

    1. 1

      Preheat the oven to 450°F and place a baking sheet inside to heat.

    2. 2

      Brush both flatbread crusts on one side with half of the olive oil, then rub with minced garlic.

    3. 3

      Spread marinara sauce evenly over each flatbread, leaving a small border around the edges.

    4. 4

      Arrange sliced mozzarella and halved cherry tomatoes evenly over the sauce.

    5. 5

      Drizzle the remaining olive oil over the flatbreads and season with salt and pepper.

    6. 6

      Carefully transfer the flatbreads onto the hot baking sheet and bake until the cheese is melted and bubbling and the edges are golden, 10 to 12 minutes.

    7. 7

      Remove from the oven and scatter torn basil leaves over the top.

    8. 8

      Drizzle balsamic glaze over the flatbreads, slice into wedges, and serve immediately.