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We have all been there… You are tired, hungry and want something super simple, but also delicious, for supper. Enter my Flatbread Margherita Pizza recipe – your new go-to weeknight dinner. I promise you, it will be on the table faster than the time it takes to order a takeaway.
No need to spend ages kneading pizza dough (same as these easy 3 Ingredient Bagels) or waiting for it to rise thanks to the shop-bought flatbread base (there are some really good options out there these days), then all you have to do is add toppings. If you are after an easy pudding to follow the pizza, I can highly recommend my simple Sfingi Doughnuts. They aren’t too heavy, nice and fluffy.
Table of Contents
Why you will love this recipe:
- It’s super quick to put together meaning you can get this on the table in less time than it takes to order a takeaway
- It’s delicious and customisable; get creative and add whatever you like to pimp up the margherita
- It’s easy to scale up and make this for a crowd.
Ingredients:
See recipe card below for a full list of ingredients and measurements
Flatbreads – you can use any flatbreads you like, naan works really well. I have also used tortilla wraps before in a pinch!
Mozzarella – always use fresh mozzarella, not the ready-grated version. You could also use mozzarella pearls or burrata, or experiment with different cheeses.
Fresh tomato – opt for plump, ripe plum tomatoes and slice thinly.
Substitutions and Variations:
Flatbread: Any kind of flatbread or naan is ideal for this cheat’s pizza. However, you could also make your own pizza base, use a ready-made pizza base or experiment with all sorts of bread.
Tomato sauce: If you are pressed for time, you can use a ready-made tomato pasta sauce or pizza topping – although I really recommend trying your own as it is so quick and simple. It is ideal for batch-cooking and freezes really well.
Toppings: try sliced pepperoni, mushrooms, olives, peppers, chilli, spinach, sun dried tomatoes, different cheeses (brie, Gorgonzola, Gruyère…), prosciutto. I also love finishing with a drizzle of fresh basil pesto before serving. You could even drizzle with hot honey for a sweet-spicy twist.
Making it vegan: make sure your flatbread base is vegan-friendly and opt for plant-based pizza toppings. I would add lots of vegetables and some vegan cheese, there are some good ones out there if you look online.
Here’s how to make a Flatbread Pizza Margherita
The full recipe is below but here are a few helpful steps to make this easy and quick recipe.
ONE: The tomato sauce is very simple. Fry onion, garlic and basil stalks, then add a tin of tomatoes, dried herbs, balsamic, salt & vinegar. Leave to bubble.
TWO: Brush the flatbread with olive oil then add salt, pepper and dried herbs.
THREE: Spread some of the sauce onto the flatbread using the back of a spoon, palette knife or spatula.
FOUR: Scatter over the tomato slices.
FIVE: Top with torn mozzarella and halved cherry tomatoes. Pop in an 180c oven for 10 minutes.
SIX: Add fresh basil and slice. Yum!
Cooking Tips
How to use leftover tomato sauce: You will have plenty of tomato sauce leftover to make even more of these delicious Flatbread Pizza Margheritas (keep any leftovers in tupperwares or sealed jars in the fridge for up to 5 days). You can also stir it through spaghetti and top with lots of cheese for a simple tomato spaghetti, or use as the tomato sauce for shakshuka.
Frequently Asked Questions:
A Margherita is one of the most famous types of pizza, originally created in Naples, Italy. Traditionally, it has a round-shaped base with raised edges (made from a simple dough using water, salt, flour and yeast) and is topped with tomatoes, mozzarella, fresh basil and extra virgin olive oil. The colours are supposed to represent the red, white and green found in the Italian flag.
Yes. Simply pour into tupperwares, label and pop in the freezer ready for when you need it.
No. This is a common misunderstanding. Lots of people assume all cheeses are suitable for vegetarians, but some contain animal rennet which means they are not. Since Parmesan is a DOP, its method and origins are protected so it must be made in a particular way in a particular place – which includes the addition of animal rennet.
Other recipes you may enjoy:
Try my simple Salsa Verde Chicken Burgers or my Chicken Flatbread with Tomatoes and Herbs. Or make my Tomato Butter Pasta for more tomato inspiration. If you like making bread from scratch, try my 3 Ingredient Easy Bagels and you can use the bagels in this recipe for Breakfast Bagel Sandwiches.
Easy Healthy Recipes
Scarpaccia (Italian Zucchini Tart)
Lunch Recipes
Courgette Tart
Under 30 Minutes
Prawn and Tomato Linguine
Easy Pasta Recipes
Burrata with Pasta (Tomato Burrata Pasta)
If you tried this Flatbread Margherita Pizza or any other recipe on the site, please do leave a comment and let us know how it went!
Flatbread Pizza Margherita
Ingredients
For the tomato sauce (this will make more than you need):
- About 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- Fresh basil, stems for the sauce, left whole so you can scoop them out after and leaves for decorating
- 1 x 400g tin of chopped tomatoes
- Salt and freshly ground black pepper
- 1 tsp balsamic vinegar
- 1 tsp dried herbs, such as basil, oregano or mixed herbs
For the flatbreads:
- 2 flatbreads or naans
- Olive oil
- Sea salt flakes
- Dried herbs, such as basil, oregano or mixed herbs
For the toppings:
- 1 ball of mozzarella, drained and torn into slices
- 1 ripe large tomato, thinly sliced
- A handful of cherry tomatoes, halved (optional – could just stick with large tomatoes)
- Parmesan or vegetarian-friendly Parmesan-style cheese
Instructions
- Preheat the oven to 180C Fan.
- First make the tomato sauce: in a medium-sized non-stick frying pan set over a medium heat, add a generous glug of olive oil and sauté the onion for about 10 minutes, stirring often, until softened.
- Add the garlic and basil stems and cook for 1 minute, stirring often.
- Pour in the tinned tomatoes, rinse out the bottom of the tin with a few cm of water, swirling around to loosen the remaining sauce, and pour it into the pan. Season to taste with salt and freshly ground black pepper and bring to a simmer. Add a tsp of dried herbs and a splash of balsamic vinegar, to taste, to balance out the flavours. Leave to gently simmer until thickened. Once you’re happy, scoop out the basil stems and discard.
- Lay the flatbread onto a non-stick baking sheet and brush with olive oil. Sprinkle over sea salt flakes and dried herbs, to taste.
- Spread some of the sauce onto the flatbread using the back of a spoon, palette knife or spatula.
- Scatter over the mozzarella and top with the tomato slices. Arrange the halved cherry tomatoes on top, if using, and grate over the fresh Parmesan.
- Cook in the oven for about 10 minutes – or until the cheese is melted and bubbling.
- Sprinkle with fresh basil leaves, cut into slices and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
