Margherita Recipe
Roma tomatoes, basil, red sauce, Italian cheese blend and fresh mozzarella (vegetarian)
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Ingredients
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Dough & base
Sauce
Toppings
Method
Dough & base
- 1
preheat and prepare
Place an oven rack in the top third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. Lightly dust a work surface and a pizza peel or baking sheet with the all-purpose flour.
- 2
shape dough
If using refrigerated dough, let it sit at room temperature 20–30 minutes. Stretch or roll the dough into a roughly 10–12-inch oval or rectangle to match flatbread style, leaving a slightly thicker 1/4-inch edge. Transfer to the floured peel or baking sheet. Brush the surface lightly with 1 tablespoon olive oil to prevent sogginess.
Sauce
- 3
make quick seasoned sauce
In a small bowl, mash or finely grate the garlic clove and combine with the tomato sauce (passata). Stir in dried oregano, salt, black pepper, and red pepper flakes. Taste and adjust seasoning. Spread about 1/2 to 3/4 cup of the sauce evenly over the prepared dough, leaving the edge bare.
Toppings
- 4
prepare tomatoes and cheese
Slice roma tomatoes thinly (about 1/8–1/4-inch). Drain fresh mozzarella on paper towels and slice into 1/4-inch rounds or tear into small pieces. Sprinkle the Italian cheese blend evenly over the sauced dough to create a base layer, then arrange fresh mozzarella slices evenly, spacing them so the sauce shows through.
- 5
add tomatoes
Tuck the roma tomato slices evenly among the cheese, slightly overlapping where desired. This keeps the flatbread balanced and prevents large wet spots.
- 6
bake
Slide the flatbread onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and lightly browned at the edges. Baking time will vary with oven and thickness.
- 7
finish and serve
Remove the flatbread from the oven. Immediately scatter fresh basil leaves over the hot flatbread (torn larger leaves in half if very large). Drizzle with the remaining 1 teaspoon extra-virgin olive oil and sprinkle sea salt to taste (about 1/2 teaspoon). Let rest 2 minutes, then slice into 6–8 pieces and serve warm.