Marg Flatbread Recipe

Mix and proof

In a large bowl, combine the flour, instant yeast, and fine sea salt. Stir to combine. Add the warm water and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled, about 45–60 minutes.

Roast the plum tomatoes

Preheat the oven to 425°F (220°C). Halve the plum tomatoes lengthwise and place cut-side up on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and toss to coat. Roast for 18–22 minutes until edges caramelize and tomatoes soften. Remove and let cool slightly; reserve juices on the pan.

Prepare mozzarella and basil

While tomatoes roast, slice or tear the fresh mozzarella into 1/4-inch slices or bite-sized pieces, and roughly chiffonade the fresh basil leaves. If the mozzarella is very wet, pat dry with paper towels.

Preheat oven and shape dough

Increase oven temperature to 475°F (245°C). If using a pizza stone, place it on a middle rack now. Punch down the risen dough and divide it into two equal portions for two thin flatbreads (or keep whole for one thicker flatbread). On a lightly floured surface, stretch or roll each portion into an approximately 10–12 inch oval or round, about 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet or a floured pizza peel dusted with semolina/cornmeal.

Assemble flatbread

Spread about 1/4 cup of basil pesto evenly over each stretched dough, leaving a 1/2-inch border. Arrange roasted plum tomato halves (or chop them roughly if preferred) evenly over the pesto, distributing any roasted tomato juices from the pan for extra flavor. Scatter the mozzarella pieces across the flatbread. Sprinkle the optional 1/4 teaspoon crushed red pepper flakes if using. Brush the exposed dough edge with a thin film of olive oil.

Bake

Slide the flatbreads onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 9–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and slightly browned. Bake time will vary by oven and thickness of the dough.

Finish and serve

Remove flatbreads from oven. Immediately scatter the torn or chiffonaded fresh basil leaves on top. Sprinkle with sea salt flakes and drizzle about 1 tablespoon extra-virgin olive oil over each flatbread. Let rest 2 minutes, slice into pieces, and serve hot.