Name: Italian Margherita Flatbread Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Italian
Ingredients: 2 medium flatbreads (naan, pita, or artisan style); 2-3 ripe Roma tomatoes, thinly sliced (or 1 cup halved cherry tomatoes); 8 oz fresh mozzarella ball, torn or sliced; 1/4 cup extra-virgin olive oil (divided); 1-2 garlic cloves, minced (optional for garlic oil); Handful fresh basil leaves (about 10-12); Kosher salt and freshly ground black pepper, to taste; Optional: pinch of red pepper flakes or balsamic glaze for finishing

This easy Italian Margherita Flatbread features a crispy base topped with vibrant San Marzano-style tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of extra-virgin olive oil. Inspired by the iconic Pizza Margherita, it’s baked to golden perfection for a light yet satisfying meal that’s ready in minutes—perfect for weeknights or casual gatherings.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly quick and foolproof, requiring no dough-making or fancy equipment—just assemble and bake. It delivers all the classic Margherita magic: the juicy sweetness of tomatoes, the milky melt of fresh mozzarella, and the aromatic punch of basil, all on a delightfully crisp flatbread.

It’s lighter than traditional pizza, healthier with fresh ingredients, and endlessly customizable. Whether you’re feeding a crowd or craving something simple yet elegant, it feels gourmet without the effort—ideal for busy days, date nights, or impressing guests with authentic Italian taste in under 30 minutes.

Yield: 2 servings

Italian Margherita Flatbread Recipe

Quick crispy Italian Margherita flatbread with fresh tomatoes, mozzarella, basil—simple, authentic pizza flavors in minutes.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 27 minutes

Ingredients

2 medium flatbreads (naan, pita, or artisan style)
2-3 ripe Roma tomatoes, thinly sliced (or 1 cup halved cherry tomatoes)
8 oz fresh mozzarella ball, torn or sliced
1/4 cup extra-virgin olive oil (divided)
1-2 garlic cloves, minced (optional for garlic oil)
Handful fresh basil leaves (about 10-12)
Kosher salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes or balsamic glaze for finishing

Instructions

Get excited and preheat! Fire up your oven to a hot 475-500°F (245-260°C) and place a baking sheet or pizza stone inside to heat up—this secret gives your flatbread that perfect crisp edge like a real Italian pizzeria.
Prep your tomatoes lovingly. Slice those beautiful ripe tomatoes thinly, lay them on paper towels, sprinkle lightly with salt, and let them sit 5 minutes—this draws out excess water so your flatbread stays crispy, not soggy. Pat dry gently.
Infuse some magic garlic oil (optional but amazing). In a small bowl, mix minced garlic with 2 tablespoons of extra-virgin olive oil and a pinch of salt—let it sit while you prep to release those fragrant flavors.
Brush the base like a pro. Pull out your preheated baking sheet (carefully!), line with parchment if needed. Place flatbreads on it and brush generously with garlic oil (or plain olive oil) all over—this creates golden, flavorful crust.
Spread the love lightly. If using crushed tomatoes or a thin sauce layer, spoon a little on each flatbread now (skip if going pure fresh tomato style). Keep it sparse—authenticity means less is more!
Arrange the stars of the show. Scatter torn fresh mozzarella pieces evenly across the flatbreads—leave some gaps for that rustic look. Top with your dried tomato slices, overlapping slightly for beautiful coverage.
Season with care. Sprinkle a pinch of kosher salt, fresh black pepper, and optional red pepper flakes over everything—this wakes up all the flavors without overwhelming the simplicity.
Into the oven for transformation! Slide the flatbreads (on the hot sheet) into the oven and bake 10-12 minutes until the cheese is bubbly, golden, and slightly browned in spots, and the edges are crisp—watch closely for perfection.
Finish with fresh elegance. Remove from oven, immediately scatter torn fresh basil leaves all over (the heat releases their aroma beautifully). Drizzle with remaining olive oil and a touch of balsamic glaze if desired.
Slice, serve, and savor! Let rest 1-2 minutes, then cut into wedges. Enjoy hot—pair with a crisp salad or wine for that true Italian vibe. Buon appetito!

Notes

Use the best quality fresh ingredients possible—the recipe shines with simplicity, so fresh basil and creamy mozzarella make all the difference. Avoid overloading to prevent sogginess. This is best straight from the oven!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 847Total Fat 58gSaturated Fat 19gUnsaturated Fat 39gCholesterol 89mgSodium 1177mgCarbohydrates 51gFiber 2gSugar 2gProtein 33g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use high heat (around 450-500°F) for a crispier base without sogginess—preheat your baking sheet or pizza stone if possible.
Pat tomato slices dry with paper towels to remove excess moisture and prevent a watery flatbread.
Tear (don’t slice) the mozzarella for better melt and rustic look.
Add fresh basil after baking so it stays vibrant and doesn’t wilt or turn dark.
For extra flavor, rub the flatbread with a garlic-infused olive oil before topping.
Don’t overload toppings—keep it simple to let the quality ingredients shine, true to Italian style.

Ingredients Notes:

Flatbread base: Opt for store-bought naan, pita (without pockets), or artisan flatbread for convenience; choose thin, sturdy ones that crisp up nicely. Homemade or quality store-bought works best for texture.
Tomatoes: Fresh, ripe Roma or plum tomatoes (or cherry halved) are ideal—San Marzano style if canned crushed for sauce-like consistency; they provide bright acidity and natural sweetness.
Fresh mozzarella: Use high-quality, whole-milk balls (not pre-shredded) for creamy, stretchy melt—avoid low-moisture versions that can turn rubbery.
Fresh basil: Essential for authentic aroma—use whole leaves or tear gently; dried won’t compare.
Extra-virgin olive oil: Drizzle at the end for fruity richness—choose a good Italian one.
Salt & optional garlic: Kosher salt enhances flavors; a touch of minced garlic adds subtle depth without overpowering.

Variations and Substitutions:

For a gluten-free version, swap in gluten-free flatbread or naan.
Use store-bought pizza sauce or marinara instead of fresh tomatoes for quicker prep, or crushed San Marzano canned tomatoes for deeper flavor.
Try burrata cheese instead of mozzarella for ultra-creamy indulgence, or add a sprinkle of Parmesan for extra umami.
Make it vegan by using dairy-free mozzarella and skipping cheese altogether (focus on tomatoes, basil, and balsamic drizzle).
Add red pepper flakes or arugula post-bake for spice or peppery freshness.
For a heartier meal, top with prosciutto or grilled veggies after baking.
Grill instead of bake for smoky char—perfect for summer.

Storage Options:

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F) or toaster oven for 5-7 minutes to restore crispiness—avoid microwave to prevent sogginess. Freeze unbaked topped flatbreads (wrap tightly) for up to 1 month; bake from frozen, adding a few extra minutes.