Margherita Flatbread Recipe
roasted tomato, fresh basil, fresh mozzarella & sea salt
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Ingredients
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Flatbread Base
Roasted Tomatoes
Topping & Finish
Method
Flatbread Base
- 1
preheat and prepare dough
Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats. On a lightly floured surface, stretch or roll the dough into a 10–12 inch (25–30 cm) oval or rectangle about 1/4 inch (6 mm) thick. If using store-bought flatbread rounds, skip stretching and lightly brush both sides with 1 tbs olive oil.
- 2
season base
Brush the shaped dough lightly with 1 tbs extra-virgin olive oil and sprinkle evenly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Transfer to a piece of parchment paper or a lightly floured pizza peel for easy transfer to the oven.
Roasted Tomatoes
- 3
roast tomatoes
Toss halved tomatoes with 1 tbs olive oil, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Spread them cut-side up on a small baking sheet or roasting pan. Roast in the preheated oven (on a rack below the pizza stone or on a separate rack) for 12–15 minutes until they begin to blister and soften and release juices. Remove and let cool slightly. If juices are abundant, drain off excess but reserve them to drizzle if desired.
- 4
mash slightly
After roasting, gently toss or press a few tomatoes to break them slightly so they create a saucy bed rather than whole fruit pockets on the flatbread.
Assemble & Bake
- 5
top flatbread
Using the parchment or peel, slide the prepared dough onto the hot pizza stone or an inverted baking sheet in the oven. Quickly evenly distribute the roasted tomatoes across the dough, leaving a 1/2 inch border. Arrange slices or pieces of fresh mozzarella evenly over the tomatoes.
- 6
bake
Bake at 475°F (245°C) for 8–12 minutes until crust is golden and crisp and mozzarella is melted and just beginning to brown in spots. If you prefer a very crisp bottom, bake 1–2 minutes longer while watching closely.
Topping & Finish
- 7
finish and season
Remove flatbread from oven and transfer to a cutting board. Scatter fresh basil leaves over the hot flatbread. Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle flaky sea salt evenly, and add red pepper flakes if using.
- 8
slice and serve
Let rest 2 minutes, then slice into 6–8 pieces. Serve immediately so mozzarella is melty and basil aromatic.