Notes
Pro Tip:
Pat mozzarella dry before slicing to avoid watery toppings and keep the crust crisp.
Pat mozzarella dry before slicing to avoid watery toppings and keep the crust crisp.
Margherita Flatbread Pizza
Prep Time: 15 minutesCook Time: 10–12 minutesTotal Time: 25–30 minutesServings: 2 as a main, 3–4 as an appetizerIngredients:2 medium flatbreads or naan2 tablespoons olive oil, divided1 small garlic clove, finely minced1/2 cup (120 ml) tomato passata or crushed tomatoes1/4 teaspoon salt1/4 teaspoon sugar (optional)1/4 teaspoon dried oregano or Italian seasoning150 g fresh mozzarella, sliced1–2 small tomatoes, thinly slicedFresh basil leaves, tornBlack pepper, to tasteRed pepper flakes, optionalFlaky sea salt, optionalInstructions:Preheat oven to 220°C (425°F). Place flatbreads on a parchment-lined baking tray and brush lightly with olive oil.Mix passata, garlic, salt, sugar, and dried oregano in a small bowl. Adjust seasoning to taste.Spread sauce over flatbreads, leaving a border. Arrange mozzarella slices and tomato slices evenly on top.Drizzle remaining olive oil over the pizzas. Bake 10–12 minutes until cheese is melted and edges are crisp and golden.Remove from oven and top immediately with torn basil leaves, black pepper, red pepper flakes, and flaky salt if using.Transfer to a board, rest a couple of minutes, then slice and serve warm.Nutrition (Calories)Approximate: 350–400 calories per serving (when serving 2). Best for quick dinners, light lunches, or sharable appetizers. Values will vary with flatbread brand and cheese amount.