Margherita Flatbread Recipe
Make Margherita Flatbread Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Flatbread Dough
Topping & Finish
Method
Flatbread Dough
- 1
Activate yeast
Combine warm water (3 tbs), sugar (1 tsp) and active dry yeast (1 tsp) in a small bowl. Stir gently and let sit until foamy, about 5–8 minutes. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.
- 2
Make dough
In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp fine sea salt. Make a well and add the foamy yeast mixture and 1 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. If dough is sticky, sprinkle up to 2 tbsp additional flour, a little at a time. Dough should be soft and slightly tacky but not sticky.
- 4
Topping & Finish
- 5
- 6
Preheat oven / baking surface
Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet without a stone, preheat to 475°F (245°C).
- 7
Shape flatbreads
Turn rested dough onto a lightly floured surface. Divide into two equal pieces for two medium flatbreads (or leave whole for one large). Working with one piece at a time, press and stretch dough with your fingers or roll with a rolling pin to a roughly 9–10 inch oval or round, about 1/8–1/4 inch thick. Dust a peel or sheet with 1 tbsp cornmeal/semolina to prevent sticking.
- 8
Assemble
Brush a thin layer of olive oil (about 1/2 tbs per flatbread) over the dough surface. Spoon 1/2 of the prepared tomato mixture onto each flatbread, spreading gently and leaving a 1/2 inch rim. Tear or arrange slices of fresh mozzarella over the sauce, spacing so cheese melts evenly (about 3 oz per flatbread). Sprinkle remaining 1/2 tsp salt and 1/2 tsp black pepper evenly. If using, grate 1 tbsp Parmesan over each flatbread.
- 9
Bake
Slide the assembled flatbread onto the preheated stone or baking sheet. Bake until crust is golden and cheese is bubbling and lightly browned, 6–10 minutes at 500°F (260°C) or 8–12 minutes at 475°F (245°C). Rotate once halfway through for even browning if necessary.
- 10
Finish and serve
Remove flatbread from oven. Immediately scatter fresh basil leaves (about 6 leaves per flatbread) across the hot pizza so they wilt but remain bright. Drizzle remaining 1 tbsp extra-virgin olive oil over the top. Let rest 1–2 minutes, slice, and serve warm.