Margarita Flatbread Recipe

Preheat oven

Position a rack in the middle of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If your oven doesn't reach 500°F, set it to the highest temperature available.

Prepare dough: on a lightly floured work surface, press and stretch the 1 lb pizza dough into a roughly 12 x 8-inch oval or rectangle about 1/4-inch thick. Use your fingers to create a slightly raised rim if desired. Dust with additional flour only as needed to prevent sticking.

Transfer: if using a peel, dust it with flour or semolina and transfer the stretched dough to the peel. If using a baking sheet, lightly oil the sheet with 1 teaspoon olive oil and place the dough on it.

Brush: lightly brush the surface of the dough with 1 tablespoon extra-virgin olive oil, leaving the rim (if created) slightly less coated so it crisps.

Prepare tomatoes: core the tomatoes and slice them very thin (about 1/8-inch). If tomatoes are juicy, gently pat the slices dry on paper towel and reserve the juices for another use.

Assemble toppings: arrange the tomato slices evenly over the oiled dough, leaving a 1/2-inch border. Scatter or arrange the thin slices/torn pieces of fresh mozzarella over the tomatoes, spacing slightly to allow cheese to melt and brown evenly. Sprinkle the 2 tablespoons grated Parmesan evenly over the top.

Optional: if you like a hint of garlic, mix the minced garlic with the remaining 1 tablespoon olive oil and brush lightly over the tomatoes before adding mozzarella.

Season: sprinkle 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper evenly over the assembled flatbread. Add 1/4 teaspoon red pepper flakes if using for a touch of heat.

Bake: slide the flatbread onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until crust is golden and crisp and mozzarella is bubbly with slight browning. Baking time will vary with oven and thickness of dough—watch closely after 8 minutes.

Add basil: remove the flatbread from the oven and immediately scatter the fresh basil leaves across the hot cheese so they wilt slightly but remain vibrant.

Finish: drizzle 1 tablespoon balsamic glaze in a thin zigzag over the flatbread and finish with 1 teaspoon olive oil. Taste and adjust with a light additional sprinkle of salt or pepper if desired.

Slice & serve: transfer to a cutting board, slice into 6–8 pieces, and serve warm.