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This colorful Margherita Flatbread Pizza turns basic ingredients into a fancy meal you can make in only 40 minutes. The mix of homemade tomato sauce packed with herbs, soft mozzarella, and crunchy flatbread makes a great weeknight option or starter when friends come over.
I whipped this pizza up during a super busy week when I wanted something fast but still tasty. My kids were so blown away by how fresh it tasted that we've made it our end-of-week treat instead of spending tons of money eating out.
- Basil leaves: Give that bright smell and taste you need for real Margherita pizza
- Plum tomatoes: Make the best base for a thick, tasty sauce
- Garlic cloves: Add lots of flavor to your sauce
- Thyme sprigs: Mix a nice earthy taste into the sauce
- Flatbread pizza crust: Cuts down your cooking time while staying nice and crispy
- Olive oil: Makes the crust turn golden and adds a rich taste
- Red pepper flakes: Add a tiny kick that works with the sweet tomatoes
- Fresh mozzarella cheese: Melts way better than the bagged stuff
- Tomato slices: Put some fresh, juicy bites on top of your sauce
Easy Cooking Guide
- Get Your Oven Hot:
- Turn your oven to 425°F. This temp will make your crust crispy and melt your cheese without burning anything. Put the rack in the middle so everything cooks the same.
- Start The Sauce:
- Heat up a big pot over medium heat. Dump in your plum tomatoes and smash them up with a spatula. This makes a chunky sauce that sticks well to the bread. Let it bubble a bit.
- Mix In Flavors:
- Once it's bubbling, throw in your chopped garlic, thyme, and half your chopped basil. Add some salt and pepper. Let it cook down for 5-10 minutes until it gets thicker and isn't so wet. You want it thick enough to stay on a spoon but still spreadable.
- Quick-Cook The Flatbread:
- Put your flatbread on a baking sheet and pop it in for 3 minutes. This step keeps the bread from getting soggy later. Take it out carefully.
- Add Your Toppings:
- Brush some olive oil on the flatbread but leave the edges dry to make a crust. Sprinkle on red pepper flakes if you like heat. Spread your sauce all over, then lay down your mozzarella slices. Top with whole basil leaves and thin tomato slices.
- Finish Cooking:
- Put it back in the oven for 12-15 minutes. Keep an eye on it near the end - you want the edges nice and brown with the cheese bubbling. The outside should be crunchy while the middle stays soft.
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The basil really makes this recipe special. I figured out that putting half in the sauce and saving the rest for the top creates amazing flavor layers. My little girl once said our kitchen smelled like we'd been moved to Italy when I cooked this on a wet weekend afternoon.
Prep Ahead Tips
The sauce in this recipe actually tastes better after sitting a while as the flavors mix together. You can make it up to three days before and keep it in a container in your fridge. This makes putting dinner together super quick on busy nights. Just warm the sauce a little before you put it on your flatbread. You can also cut all your toppings ahead of time and keep them in separate containers in the fridge.
Great Side Dishes
This Margherita flatbread goes really well with a basic arugula salad with just lemon juice and olive oil. The spicy greens taste great with the sweet tomato sauce. For a full Italian meal, serve with some seasoned olives and a glass of light red or white wine. If you're making it as a starter, cut it into little squares and give everyone small plates so they don't make a mess.
Ways To Change It Up
While the classic Margherita has just tomato sauce basil and cheese, you can easily add your own twist. Try putting thin slices of prosciutto on top after cooking for a salty taste that works with the sweet tomatoes. Want more veggies? Add some roasted red peppers artichoke hearts or thin zucchini slices before baking. You can also play with different cheeses by adding some Parmesan or swapping in smoked mozzarella for some of the fresh stuff to make the flavor more interesting.
Getting That Perfect Crunch
The trick to making this flatbread pizza taste like restaurant quality is getting the wetness just right. Make sure you cook your sauce until most of the liquid is gone so your crust stays crisp. Pat your fresh mozzarella with paper towels before putting it on the pizza. If your fresh tomatoes are super juicy, take out some seeds before slicing them to keep too much water from making your crust soft.
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Frequently Asked Questions
- → What type of basil works best?
Go with fresh basil for maximum flavor. Sweet basil really makes this dish pop.
- → Can I use pre-made tomato sauce?
Sure thing! Homemade sauce is great, but store-bought marinara works in a pinch and still tastes awesome.
- → Can I substitute mozzarella with another cheese?
You bet! Try melty options like provolone or fontina, though fresh mozzarella gives you that classic taste and texture.
- → How can I make this spicy?
Want some heat? Just throw in more red pepper flakes or add a splash of hot olive oil before you pop it in the oven.
- → What can I serve alongside this dish?
This flatbread goes great with a crisp green salad, some tasty roasted veggies, or a bowl of light soup.
- → Can this be made gluten-free?
Definitely! Just swap out the regular flatbread for a gluten-free one from your local grocery store.