Margherita pizza is the most classic style of pizza you can get. A margherita flatbread is essentially the same as a margherita pizza, depending on who you ask. Some may argue that the toppings or type of sauce differentiate a pizza from a flatbread; however, the differences aren’t significant enough to worry about. A good flatbread pizza recipe is extremely valuable, and once you get the basics down, you can branch out and choose any ingredients you like.
We suggest that you start with a margherita flatbread; it’s a classic and a great way to perfect your process. The recipe below is one of the best we’ve found, and it’s quick, too.
Arguably, the dough of flatbread pizza is the most important part. But what makes a great dough is often a matter of opinion.
Our favorite recipe for margherita flatbread calls for store-bought flatbread, but this doesn’t mean you have to use it. Frozen pizza dough, store-bought naan, a ball of dough from the local pizza shop in town, a few pieces of pita bread, or a couple of bagels will work. You could also make your own dough. Once you choose your vessel, it’s time to focus on the sauce and other ingredients.
The key to this recipe from allrecipes.com is in the sauce — since a margherita flatbread has very few ingredients, a good sauce is crucial. This homemade sauce is easy and flavorful, and it pairs perfectly with the fresh mozzarella and basil that round out the pizza. Follow the steps below, and you’ll be well on your way to the endless possibilities that a good sauce and dough can provide.
- 16 leaves fresh basil, divided
- 2 16 oz. cans of peeled whole plum tomatoes
- 8 cloves of garlic, finely chopped
- 6 sprigs of thyme
- Salt and ground black pepper (to taste)
- 1 flatbread pizza crust
- 1 teaspoon of olive oil
- Crushed red pepper flakes (to taste)
- 4 oz. of fresh mozzarella cheese, chopped
Preheat the oven to 425 degrees. Chop half of the basil leaves and all of the garlic.
Place a large saucepan over medium heat to warm while you open the cans of plum tomatoes. Pour the tomatoes into the warm pan, and chop them with a rubber spatula. Once those are simmering, add chopped garlic, thyme sprigs, and chopped basil. Season with salt and pepper, and simmer until most of the moisture has evaporated from the tomatoes. This should take about 5 to 10 minutes. Remove from heat and remove the thyme sprigs.
If using premade dough or flatbread, place it on a baking sheet and cook it in the preheated oven for three minutes. If using homemade or raw dough, you will want to bake the dough a bit longer before removing it from the oven. Keep an eye on the dough — you’ll know when it’s about ready. The crust should be firm but not thoroughly cooked.
Spread olive oil over the entire flatbread or crust, except for the edges, and sprinkle with crushed red pepper. (If you don’t like spicy foods, you can skip the red pepper.) Spread tomato sauce on top of the olive oil, and place mozzarella on top of the sauce. Layer the top with the remaining basil leaves.
Return the flatbread to the oven, and cook until the crust is brown and the cheese is melted. Cooking times will vary depending on what kind of crust you’re using, but this should take about 10 to 15 minutes.
A good margherita flatbread recipe is a great thing to have in your arsenal. This recipe comes together quickly, whether as an appetizer for unexpected guests, a fresh and healthy after-school snack, or the first course to an entire meal. Once you get the basics of this recipe down (the dough and sauce), the possibilities are endless. You can add different proteins and veggies for endless pizza combinations, or keep it traditional and stick with the margherita toppings for a can’t-miss classic.
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