Margherita Recipe

Preheat oven and prepare dough

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. While the oven heats, stretch or roll the prepared pizza dough on a lightly floured surface into a 10–12 inch oval/round flatbread about 1/4 inch thick. Transfer the shaped dough to a piece of parchment paper for easier transfer to the oven.

Season the base

In a small bowl, combine 1 tablespoon extra-virgin olive oil and the minced garlic. Brush this mixture evenly over the top of the stretched dough, leaving a 1/2 inch border for the crust. Sprinkle the surface lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Arrange tomatoes and mozzarella

Evenly layer the thin tomato slices across the dough, slightly overlapping but not piling. Distribute the sliced or torn fresh mozzarella evenly over the tomatoes, leaving small gaps so juices can evaporate and the crust can crisp. Use about 8 oz mozzarella for balanced coverage.

Bake

Carefully slide the parchment with the assembled flatbread onto the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating once at halfway if necessary, until the crust is golden and crisp and the cheese is melted and slightly bubbling without excessive browning.

Add basil and finish

Remove the flatbread from the oven and transfer to a cutting board. Immediately scatter the fresh basil leaves over the hot flatbread so they wilt slightly. Drizzle 1 teaspoon finishing olive oil evenly over the top and sprinkle with flaky sea salt if using.

Apply balsamic reduction and serve

Drizzle or zigzag 2 tablespoons balsamic reduction over the flatbread just before slicing. Let rest 1–2 minutes, then slice into 6 or 8 pieces and serve hot.