Margherita Flatbread
This oven-baked Margherita Flatbread features a crisp thin crust topped with fresh tomato basil, gooey mozzarella cheese, and is a quick, easy recipe for a vegetarian option any night of the week.
Ingredients
- 1¼ cups all-purpose flour (or 00 flour for extra crispness)
- 1 tsp active dry yeast (instant yeast works, too)
- ½ tsp sugar (feeds the yeast)
- ½ tsp fine sea salt
- ⅓ cup + 1 tbsp warm water (105–110 °F)
- 1 tbsp extra-virgin olive oil (cold-pressed recommended—Trader Joe’s or California Olive Ranch)
- ½ cup tomato sauce (San Marzano–style canned or homemade)
- 1 medium tomato, thinly sliced (Roma or Beefsteak)
- 4 oz fresh mozzarella cheese, torn or sliced (Buffalo mozzarella if you can find it)
- 10–12 leaves fresh basil leaves, torn (for that signature tomato basil punch)
- 1 tbsp grated Parmesan cheese (optional for extra depth)
- Pinch red pepper flakes (optional, for subtle heat)
Instructions
- Whisk warm water, sugar, and yeast in a small bowl. Let sit 5–7 minutes until foamy—if nothing happens, your yeast needs replacing.
- In a large bowl, stir together flour and salt. Form a well, pour in yeast mixture and olive oil, then mix until a rough dough forms.
- Turn dough onto a lightly floured surface. Knead 3–4 minutes until smooth and slightly springy. Place in a lightly oiled bowl, cover with a damp towel, and rest 15 minutes.
- Slide a baking sheet or pizza stone onto the middle rack; heat to 475 °F (245 °C) for at least 10 minutes. High heat equals crispier results.
- Punch down dough, divide into two balls for two medium breads (or keep whole). On floured parchment, stretch or roll to ¼″ thickness—go thinner for extra crisp.
- Transfer dough (on parchment) to the hot sheet/stone. Bake 4–5 minutes until it just firms up—this avoids a soggy center.
- Spread tomato sauce, leaving a ½″ border. Arrange tomato slices, tuck in mozzarella, and sprinkle Parmesan if using.
- Return to oven 7–9 minutes until cheese bubbles, edges turn golden, and little char spots appear—just like a classic Margherita pizza but flatter.
- Scatter fresh basil leaves and red pepper flakes. Let rest 2 minutes so the cheese sets. Slice with a pizza cutter or sharp knife.
Notes
Tips: Swap in 50 g whole wheat flour for nuttiness; Greek yogurt can replace olive oil for tang; a kitchen scale guarantees consistency.
Nutrition
Calories: 400kcal
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