Margherita Flatbread Recipe
Make Margherita Flatbread Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Topping and Baking
- 5
Prepare Toppings
While the dough is rising, slice the fresh mozzarella cheese and wash the basil leaves.
- 6
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 7
Shape Flatbread
Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a flat, oval shape about 1/4 inch thick.
- 8
Add Toppings
Spread crushed tomatoes evenly over the flatbreads. Layer with mozzarella slices, sprinkle salt, and freshly ground black pepper. Drizzle with olive oil.
- 9
Bake Flatbread
Transfer the topped flatbreads to the preheated oven (or pizza stone) and bake for 10-12 minutes, or until the edges are golden and the cheese is bubbling.
- 10
Finish with Basil
Remove the flatbreads from the oven, and immediately top with fresh basil leaves. Allow to cool for a few minutes before slicing.