Margherita Flatbread with Fresh Tomatoes

Margherita Flatbread with Fresh Tomatoes

Crisp flatbread topped with juicy tomatoes, melted mozzarella, and fresh basil.

Total 27 min Makes 4 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This flatbread version of a classic Margherita pizza bakes quickly on a hot sheet pan, yielding a crisp crust under ripe tomato slices and pools of melted mozzarella. A scatter of fresh basil and a drizzle of olive oil finish it just before serving. It works well as a light dinner, appetizer, or shareable snack.

Ingredients

  • 2 store-bought flatbreads or naan
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 medium ripe tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic glaze

Method

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

  2. Lay the flatbreads on a piece of parchment paper and brush the tops with 1 tablespoon olive oil, then scatter the minced garlic evenly over both.

  3. Arrange the tomato slices over the flatbreads in a single layer, then top with the sliced mozzarella.

  4. Season with the kosher salt and black pepper.

  5. Slide the flatbreads, still on the parchment, onto the hot baking sheet and bake until the cheese is melted and the edges are crisp, 10 to 12 minutes.

  6. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil and the balsamic glaze.

  7. Scatter the fresh basil over the top, slice into wedges, and serve immediately.

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Rate this recipe

★ 4.2 (1)

Margherita Flatbread with Fresh Tomatoes

This flatbread version of a classic Margherita pizza bakes quickly on a hot sheet pan, yielding a crisp crust under ripe tomato slices and pools of melted mozzarella. A scatter of fresh basil and a drizzle of olive oil finish it just before serving. It works well as a light dinner, appetizer, or shareable snack.

27 min 4 servings 380 cal

Ingredients

  • 2 store-bought flatbreads or naan
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 medium ripe tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic glaze

Method

  1. 1

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

  2. 2

    Lay the flatbreads on a piece of parchment paper and brush the tops with 1 tablespoon olive oil, then scatter the minced garlic evenly over both.

  3. 3

    Arrange the tomato slices over the flatbreads in a single layer, then top with the sliced mozzarella.

  4. 4

    Season with the kosher salt and black pepper.

  5. 5

    Slide the flatbreads, still on the parchment, onto the hot baking sheet and bake until the cheese is melted and the edges are crisp, 10 to 12 minutes.

  6. 6

    Remove from the oven and drizzle with the remaining 1 tablespoon olive oil and the balsamic glaze.

  7. 7

    Scatter the fresh basil over the top, slice into wedges, and serve immediately.