Three-cheese Recipe
Marinara, Mozzarella, Parmesan, Cheddar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough/Base
Sauce
Cheeses & Toppings
Method
Dough/Base
- 1
Prepare oven and flatbread
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while preheating. Lightly brush both sides of each flatbread with olive oil (about 1/2 tbs per flatbread). Mix the minced garlic with the remaining olive oil and brush a thin layer on the top surface of each flatbread. Sprinkle each with a pinch of salt.
Sauce
- 2
Season marinara
In a small bowl, combine the marinara sauce with crushed red pepper flakes and dried oregano. Taste and adjust seasoning — add a pinch more salt if sauce tastes flat. Spoon about 1/2 cup of the seasoned marinara onto each flatbread and spread evenly, leaving a 1/2-inch border.
Cheeses & Toppings
- 3
Assemble cheeses
Distribute the shredded mozzarella evenly over the two sauced flatbreads (about 1/2 cup each). Sprinkle the shredded cheddar evenly on top of the mozzarella, followed by the grated parmesan. Finish with a light grind of black pepper over each flatbread.
- 4
Bake
Slide the assembled flatbreads onto the preheated pizza stone or a baking sheet. Bake for 7–10 minutes, rotating once halfway through, until the cheese is melted, bubbling, and edges are golden brown. If you like a slightly browned top, place under the broiler for 30–60 seconds while watching closely.
- 5
Garnish and serve
Remove flatbreads from the oven and let rest 2 minutes. Scatter torn basil leaves over the hot flatbreads. Slice each flatbread into 4–6 pieces and serve immediately.