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You will never buy frozen pizza again once you have tried my easy margherita flatbread. This recipe combines everything I love about a simple and iconic pizza, with mozzarella, tomatoes, and fresh basil. I top homemade warm flatbread with a rich sauce, melty cheese, and finish it with a balsamic glaze for a gourmet flavor.
Margherita flatbread is one of my favorite comfort foods, and nothing beats the quality and solace that can only come from a homemade pizza. And if you are busy like me and do not always have time to make the dough yourself, try my naan bread pizza recipe for the same homemade quality but with a touch of convenience.
I first started making this when I was craving healthy English muffin pizzas, but had no English muffins in my house. Instead of going out to buy some, I looked in my pantry and realized I had everything I needed to make flatbread. And since I was spending extra time on the dough, I decided to keep the toppings simple. I was surprised at how much better the base tasted compared to ready-made naan, and now I always try to make it fresh.
While it is less exciting than other pizza toppings, there is a reason Margherita flatbread or pizzas are the most ordered topping. The simple ingredients complement each other in an organic way that many people depend on. As a nutritionist and a mom of picky eaters, I love that this recipe gives my kids everything they want in terms of taste and comfort, while ingredients such as tomatoes bring vitamins and antioxidants like lycopene.
Most homemade pizza recipes have you placing toppings on raw dough, but this margherita flatbread breaks away from that method. I start by preparing the yeast, then combining all my dough ingredients, kneading it, and giving it a chance to rise. After I have rolled out each individual piece, I pan-fry the rounds first, giving the dough a chance to firm up and take on some color. This prevents the crust from getting soggy after adding the sauce and toppings, and helps keep the edges crisp and the sides tender. I spread my sauce over the base, followed by my cheese and toppings, then bake until the mozzarella is melted and bubbly.
This recipe is incredibly easy and versatile, which is probably why I made it so frequently when my kids were going through particularly picky phases. I have served it cut into strips ready for dipping into whatever sauce, encouraged them to eat, and even folded it in half to resemble a grilled cheese sandwich. Thank goodness they are older and less fussy, leaving me to explore a variety of toppings, but if you had to ask them, they would still tell you that plain margherita flatbread is their favorite. Try slices of this pizza the next time you lay out a spread of appetizers for a large crowd. It is always a safe choice.
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🥘 Ingredients
This margherita flatbread uses standard ingredients for the base and topping. This is what I use:
Warm water: I use warm water to wake up the yeast.
Sugar: A pinch of sugar “feeds” the yeast and helps it activate.
Yeast: This gives the dough a lift and a lighter texture.
All-purpose flour: Flour forms the foundation of the flatbread.
Salt: I use this to season the dough and sharpen the flavor.
Greek yogurt: Yogurt makes my dough tender and workable.
Olive oil: This adds a slight flavor and keeps the dough supple.
Marinara sauce: I like using a thicker sauce so the crust stays crisp. You could also make your own healthy marinara sauce as a healthier alternative.
Fresh mozzarella: This melts nicely to create that classic margherita finish.
Tomatoes: I use fresh slices of thin tomatoes for juiciness. I like using Roma or heirloom tomatoes.
Fresh basil: Basil leaves are essential to a peppery signature finish.
Balsamic glaze: I drizzle this over after baking for a sweet tang.
Black pepper: This is optional, but it tastes wonderful over the top of the freshly baked flatbread
🔪 How To Make
These are the 2 stages I work through when making this margherita flatbread.
Prepare yeast: I mix warm water, yeast, and sugar, and let it sit for 10 minutes until frothy.
Mix dry ingredients: In a separate bowl, I whisk together the flour and salt.
Combine dough ingredients: Then I add the yeast mixture, Greek yogurt, and oil to the flour, and mix until a dough forms.
Knead dough: I knead the dough on a lightly floured surface for 2-3 minutes, and shape it into a ball.
Let dough rise: I coat a mixing bowl with a bit of oil, place the dough ball in the bowl, cover with plastic wrap, and allow it to double in size in a warm area.
Shape dough into a log: Once the dough has doubled, I turn it out onto a floured surface, knead a few more times, and shape it into a log.
Divide log: I use a dough cutter to divide the log into 6 equal portions, and roll each one into a ball.
Roll out: Then I use a rolling pin to roll each ball into rustic ovals about 1/2 inch thick.
Cook flatbread: I heat a skillet over medium heat, and cook each flatbread one at a time for 2-3 minutes until air pockets appear.
Flip: Next, I flip the flatbread and cook the other side for 1-2 minutes, making sure it does not burn.
Repeat: I continue this process with the remaining flatbread dough.
Preheat and prepare: Then I preheat the oven to 350F and line 2 baking trays with parchment paper.
Assemble: I arrange the flatbread on the trays and spread a layer of marinara sauce over the top.
Add cheese and tomato: Next, I top the flatbread with enough tomato and mozzarella slices to cover the surface.
Bake: Then I bake the flatbread in the oven for 15-20 minutes, until the cheese has melted and the crust is golden brown.
Add final touches: Once I have removed the flatbread from the oven, I garnish it with black pepper, balsamic glaze, and fresh basil.
Serve: I serve it immediately.
My #1 Secret Tip for this margherita flatbread recipe is to use a thicker tomato sauce. Thinner sauces can soften the crust too quickly and dilute the toppings. If my sauce seems too thin, I reduce it in a saucepan, then let it cool to room temperature before spreading it onto the flatbread.
Other Tips To Keep In Mind:
- Pat dry: I pat my tomato and mozzarella slices dry with a paper towel before adding them to my base. This removes any excess moisture that may cause the crust to become soggy.
- Double cheese: I use a mix of fresh mozzarella and a light sprinkling of shredded parmesan. This acts as a barrier against the creamier mozzarella.
- Chiffonade basil: I always use a chiffonade cut for my basil and add it to the pizza, just before serving. This stops the basil from oxidizing and turning black.
- Preheat tray: I preheat my baking tray before adding my flatbread onto it. Even though my flatbread has been cooked off, this extra step ensures my base remains crispy as it bakes with the toppings.
📖 Variations
I love playing around with this margherita flatbread and adding a few of the 45 healthy pizza toppings into the mix. These 3 variations are my favorite:
Different base: Instead of the classic tomato sauce base, I use vegan basil pesto or a vegan white cheese sauce. The basil works really well with toppings like sundried tomatoes, whereas the white sauce is fantastic for spinach and stronger cheeses like gorgonzola. Some nights, I will make 3 different bases if I cannot commit to one.
Spicy slice: For a sweet and spicy finish, I drizzle some hot honey over the pizza instead of balsamic glaze. And for a more definitive heat, I sprinkle red pepper flakes over the top and add a pinch of red chili powder into the marinara. My husband loves the subtle heat in this version.
Dessert pizza: I forgo all the savory toppings and spread a layer of vegan Nutella over the base, top it with caramelized bananas and fresh blueberries, and serve it with some whipped cream. My kids love having pizza as the main meal and as dessert.
🍽 Serving Suggestions
This margherita flatbread is fantastic served straight out of the oven, with a crisp side salad and something zesty to drink. I recommend trying it out with my apple walnut salad and an Italian margarita. This alone will transport you to Italy without needing to leave the dinner table.
When I make this for my family, I have an assortment of toppings ready so that everyone can dress up their flatbread to their liking. My kids keep it simple with a few blobs of pesto without pine nuts. Whereas I love a drizzle of my maple miso balsamic sauce and a few slices of vegan mushroom bacon. My husband enjoys adding some fajita veggies to his flatbread before it goes in the oven.
🧊 Storing And ♨️ Reheating
Refrigeration: I cool leftovers fully, then store slices in an airtight container in the refrigerator for up to 5 days.
Freezing: I wrap individual baked slices and freeze them for up to 2 months.
Reheating: I warm slices in the oven or air fryer until the cheese is soft and the crust crisps. I reheat frozen slices without prior thawing.
❓Recipe FAQs
I slice my cheese 30 minutes before I need it, and give it some time to rest on a paper towel. I also pat it dry before adding it to the base. To avoid this entirely, try using a low-moisture fresh mozzarella or shredded mozzarella.
This recipe works wonderfully in an air fryer, and the only things that would change would be the cooking time and the size of the flatbread. I air fry these pizzas between 375F and 425F for 4-7 minutes, making sure to keep a close eye on them to prevent burning. The shape and size of the flatbread will depend entirely on your air fryer. I like making the bases a bit smaller than the basket so I can remove it easily without any tearing or breaking.
This usually happens when the gluten has not had enough time to relax. I let the dough rest at room temperature for at least 5-10 minutes after dividing into balls and before rolling. Give the dough another few minutes to rest and make sure the rolling pin and work surface are lightly floured to prevent sticking.
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📋 Recipe Card
Margherita Flatbread
You will never buy frozen pizza again once you have tried my easy margherita flatbread. This recipe combines everything I love about a simple and iconic pizza, with mozzarella, tomatoes, and fresh basil. I top homemade warm flatbread with a rich sauce, melty cheese, and finish it with a balsamic glaze for a gourmet flavor.
Servings: 6 servings
Calories: 390kcal
- My #1 Secret Tip for this margherita flatbread recipe is to use a thicker tomato sauce. Thinner sauces can soften the crust too quickly and dilute the toppings. If my sauce seems too thin, I reduce it in a saucepan, then let it cool to room temperature before spreading it onto the flatbread.
- Pat dry: I pat my tomato and mozzarella slices dry with a paper towel before adding them to my base. This removes any excess moisture that may cause the crust to become soggy.
- Double cheese: I use a mix of fresh mozzarella and a light sprinkling of shredded parmesan. This acts as a barrier against the creamier mozzarella.
- Chiffonade basil: I always use a chiffonade cut for my basil and add it to the pizza, just before serving. This stops the basil from oxidizing and turning black.
- Preheat tray: I preheat my baking tray before adding my flatbread onto it. Even though my flatbread has been cooked off, this extra step ensures my base remains crispy as it bakes with the toppings.
Serving: 1flatbread | Calories: 390kcal | Carbohydrates: 37g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 711mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g