This flatbread margherita pizza recipe calls upon store-bought flatbread in place of a from-scratch pizza dough, which saves you on prep work without sacrificing on the end result: a browned paper-thin pizza crust that’s light and perfect for these warm spring days.
Fresh mozzarella and basil are all you need as the toppings for this margherita pizza. I’ve included my pizza sauce recipe here as well—which I highly recommend you try!—but you may substitute any prepared pizza sauce in a pinch.
Not sure if you’ve got what it takes to make pizzeria quality pizza in your home kitchen? This recipe will convince you that you do.
Flatbread Margherita Pizza Recipe
Makes 1 (12-inch) pizza
1 12-inch (or similar size) flatbread of choice
¼ cup prepared pizza sauce (recipe below or a prepared variety)
Fresh basil, as needed (about 10 leaves)
Extra virgin olive oil, as needed (about 1 tablespoon)
8 ounces (1/2 pound) fresh mozzarella balls, sliced into thin rounds
Sea salt and cracked black pepper, to taste
3 tablespoons tomato paste
2 teaspoons olive oil
1 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch each sea salt and cracked black pepper
Preheat oven to 450°F. While oven preheats, make the pizza sauce. Whisk together all ingredients in a small bowl or glass until mixed. Season to taste and use immediately or keep refrigerated, covered, up to a week.
From the Organic Authority Files
In a small bowl, toss basil leaves gently with a small drizzle of olive oil, just to very lightly coat the leaves.
When oven is hot, lay flatbread out on a cutting board or clean surface. Spread pizza sauce over flatbread, leaving ¼-inch or so border around the edges. Arrange mozzarella evenly over the top. Top off with basil leaves. Season lightly with salt and pepper.
Place pizza in oven and cook until cheese is melted and flatbread is just browned, about 3 to 5 minutes. Watch the oven—this will happen fast and you don’t want to burn the pizza!
Remove from oven, slice, and serve.
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All images by Kimberley Stakal