Margherita Flatbread Pizza
Made with: flatbread, mozzarella, basil
A crisp flatbread base topped with a quick tomato sauce, melty fresh mozzarella, and fragrant basil. Ready in 20 minutes and better than delivery.
When you want the pleasure of pizza without making dough from scratch, a flatbread base delivers in a fraction of the time. Topped simply with tomato, mozzarella and basil — the classic Margherita trio — it is fresh, fast, and endlessly customisable.
A hot oven and a few quality ingredients are all it takes. This is a brilliant recipe to get kids involved with, and a reliable answer to the midweek "what shall we eat" question.
Ingredients
- Flatbreads or naan2
- Passata or crushed tomatoes1/2 cup
- Fresh mozzarella, torn150 g
- Fresh basil leaves1 handful
- Garlic, minced1 clove
- Dried oregano1/2 tsp
- Olive oil1 tbsp
- Saltto taste
Substitutions
- flatbread → pitta bread or a ready pizza base
- fresh mozzarella → grated mozzarella or vegan cheese
- passata → tomato paste loosened with water
Instructions
- 1Heat the oven to 220C / 425F and place a baking tray inside to heat up.
- 2Mix the passata with the minced garlic, oregano, a pinch of salt, and half the olive oil.
- 3Spread the sauce evenly over each flatbread, leaving a small border around the edge.
- 4Scatter over the torn mozzarella.
- 5Carefully transfer the flatbreads onto the hot tray and bake for 10-12 minutes until the cheese is bubbling and the edges are crisp and golden.
- 6Remove from the oven and immediately top with fresh basil leaves and a final drizzle of olive oil.
- 7Slice and serve hot.
Cook's tips
- Preheat the oven as hot as it will go, and heat the tray too, for a crisp base.
- Go easy on the sauce — a thin layer stops the flatbread turning soggy.
- Tear the mozzarella and pat it dry; excess moisture is the main cause of a wet pizza.
- Add fresh basil after baking, not before, so it stays vivid and fragrant.
- A drizzle of good olive oil over the finished pizza brings everything together.
Frequently asked questions
What can I use as the flatbread base?
Naan, pita, tortilla wraps, or any shop-bought flatbread all work. Thicker breads give a chewier result; thinner ones crisp up more.
How do I stop the pizza going soggy?
Use a thin layer of sauce, pat the mozzarella dry, and bake on a preheated tray at a high temperature.
What other toppings work well?
Keep it balanced and not overloaded — rocket, prosciutto, mushrooms, or roasted vegetables are all great additions after or before baking depending on the topping.
Want recipes like this from your own ingredients? Try Pantamo