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Flatbread Pizza Margherita

margherita pizza flatbread on a wooden board
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Super simple and so tasty...  this Flatbread Pizza Margherita is an easy weeknight crowd pleaser.

Ingredients

Scale

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

  1. Preheat the oven to 180C Fan.
  2. 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. 
  3. Add the garlic and basil stems and cook for 1 minute, stirring often. 
  4. 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.
  5. Lay the flatbread onto a non-stick baking sheet and brush with olive oil. Sprinkle over sea salt flakes and dried herbs, to taste.
  6. Spread some of the sauce onto the flatbread using the back of a spoon, palette knife or spatula. 
  7. 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.
  8. Cook in the oven for about 10 minutes - or until the cheese is melted and bubbling.
  9. Sprinkle with fresh basil leaves, cut into slices and enjoy!

Notes

You can freeze any leftover tomato sauce. Just add to a tupperware, cool and then pop in freezer. It'll keep for a good few months.

Find it online: https://desertislanddishes.co/margherita-pizza-flatbread/