Margherita Flatbread Recipe
Heirloom Tomato, Fresh Mozzarella, Chiffonade Basil, Tomato Wine Sauce, Pecorino Romano
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Prepare the Dough
In a large mixing bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until foamy. Add olive oil and salt, then gradually mix in the all-purpose flour until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 3
Let it Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Assembly
- 4
Preheat Oven
Preheat your oven to 475°F (245°C) while the dough is rising.
- 5
Prepare the Toppings
Slice the heirloom tomatoes and fresh mozzarella cheese. Set aside the chiffonade basil leaves and grated Pecorino Romano cheese.
- 6
Shape the Flatbread
Once the dough has risen, punch it down and roll it out on a floured surface to your desired flatbread thickness.
- 7
Add Tomato Wine Sauce
Spread the tomato wine sauce evenly over the surface of the flatbread.
- 8
Add Toppings
Layer the sliced heirloom tomatoes and fresh mozzarella cheese over the sauce. Sprinkle with grated Pecorino Romano cheese.
- 9
Bake
Transfer the flatbread to a baking sheet and bake in the preheated oven for about 12-15 minutes or until the cheese is bubbly and the edges are golden brown.
- 10
Finish with Basil
Remove from the oven and immediately sprinkle the chiffonade basil leaves over the top before serving.