Margherita Flatbread Recipe
Tomato Sauce, Mozzarella & Basil
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Assembling the Flatbread
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 6
Shape the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired flatbread thickness.
- 7
Add Tomato Sauce
Transfer the rolled-out dough to a parchment-lined baking sheet or a heated pizza stone. Spread the tomato sauce evenly over the surface of the flatbread.
- 8
Add Cheese and Basil
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Scatter fresh basil leaves on top.
- 9
Season and Drizzle
Sprinkle with salt and black pepper to taste, and drizzle olive oil over the toppings.
- 10
Bake the Flatbread
Bake in the preheated oven for 10-12 minutes or until the edges are golden and the cheese is bubbly.
Serving
- 11
Slice and Serve
Remove the flatbread from the oven, allow it to cool slightly, then slice and serve warm.
