Margherita Flatbread (v) Recipe
Heirloom Tomato, Fresh Mozzarella, Chiffonade Basil, Tomato Wine Sauce, Pecorino Romano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread
Toppings
Tomato Wine Sauce
Method
Preparation of Tomato Wine Sauce
- 1
- 2
Add Tomatoes and Wine
Stir in the tomato sauce and dry white wine. Let it simmer for about 5 minutes.
- 3
Season the Sauce
Season with salt and black pepper to taste. Remove from heat and set aside.
Assembling the Flatbread
- 4
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 5
Spread the Sauce
Place the flatbreads on a baking sheet. Spread a generous layer of the tomato wine sauce over each flatbread.
- 6
Layer the Toppings
Evenly distribute the sliced heirloom tomatoes and fresh mozzarella on top of the sauce.
- 7
Add Pecorino Romano
Sprinkle the grated Pecorino Romano cheese over the toppings.
- 8
Bake the Flatbreads
Place the baking sheet in the preheated oven and bake for about 10-12 minutes or until the flatbreads are crispy and the cheese is melted.
- 9
Finish with Basil
Remove from the oven and sprinkle chiffonade basil over the hot flatbreads before serving.