Margherita Flatbread
A quick and easy Margherita flatbread pizza that combines crispy naan bread, fresh mozzarella, juicy tomatoes, fragrant basil, and a garlicky balsamic drizzle. Ready in just 15 minutes, it’s perfect for simple weeknight dinners or casual entertaining.
Equipment
- 1 Baking Sheet
- 1 Silicone Pastry Brush
- 1 Pair Oven Mitts
- 1 Chef’s knife
- 1 medium mixing bowl
Ingredients
- 1 piece naan bread about 7–8 inches in diameter
- 3 slices fresh mozzarella cheese about ⅓ to ½ inch thick
- 1 medium tomato sliced very thinly
- 5 to 6 fresh basil leaves roughly chopped
- 3 garlic cloves finely minced or pressed (or 1 teaspoon garlic powder as a substitute)
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons balsamic vinegar
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Garlic-Infused Olive Oil: In a small bowl, combine the minced garlic with 1½ tablespoons of olive oil. Stir well to release the garlic’s aroma and flavors, creating a fragrant oil mixture that will serve as the base for the flatbread.
- Brush and Crisp the Naan: Place the naan on a baking sheet. Using a silicone brush, generously coat one side of the naan with half of the garlic olive oil mixture.Transfer the baking sheet to a preheated oven at 350°F (175°C) and bake for about 5 minutes, allowing the naan to become lightly crisp and golden around the edges.
- Assemble the Flatbread Toppings: Remove the naan from the oven carefully. Arrange the fresh mozzarella slices evenly over the crisped flatbread. Lightly season the cheese with salt and pepper. Next, layer the thin tomato slices on top of the cheese, again seasoning with a pinch of salt and pepper to enhance their flavor.
- Bake Until Cheese Melts: Return the flatbread to the oven. Bake for an additional 5 minutes, then switch the oven to broil for 2 to 3 minutes to achieve a slightly bubbly and golden cheese topping. Keep a close eye to prevent burning, removing the flatbread as soon as the cheese is melted and the edges are beautifully browned.
- Prepare Balsamic Drizzle and Garnish: While the flatbread bakes, whisk together the remaining garlic olive oil mixture with 1½ tablespoons balsamic vinegar until smooth and emulsified. Once the flatbread is out of the oven, drizzle this tangy glaze evenly over the top, then sprinkle with chopped fresh basil leaves.
- Serve and Enjoy: Cut the flatbread into slices and serve immediately while warm. Enjoy the fresh, vibrant flavors and crispy texture of this quick Margherita-inspired pizza.
Notes
- For a dairy-free version, substitute fresh mozzarella with a plant-based cheese alternative.
- Use fresh tomatoes that are firm and ripe for the best texture and flavor. Thin slicing helps them cook evenly without making the flatbread soggy.
- If you don’t have naan, pita bread or store-bought flatbreads can be a convenient substitute.
- Keep an eye on the broil step — cheese can burn quickly, so check often to ensure perfect melt and browning.
- This recipe doubles easily if you’re serving more people. Simply prepare two naan breads and adjust baking time slightly if needed.
