Margherita Flatbread with Fresh Basil
Margherita Flatbread with Fresh Basil
Ingredients
For the Flatbread
- 2 pre-made flatbreads, about 8-10 inches each
- 2 tablespoons olive oil
- 1 clove garlic, minced
For the Topping
- 1/2 cup crushed tomatoes, or marinara sauce
- 8 ounces fresh mozzarella, sliced or torn into small pieces
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh basil, leaves, torn
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
Place the flatbreads on the prepared baking sheet. In a small bowl, whisk together the olive oil and minced garlic. Brush the olive oil mixture evenly over the surface of each flatbread.
⏱️ 3 min
- 3
Evenly spread the crushed tomatoes (or marinara sauce) over the olive oil-brushed flatbreads, leaving a small border around the edges. Season lightly with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 4
Distribute the fresh mozzarella pieces evenly over the tomato sauce on both flatbreads.
⏱️ 2 min
- 5
Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbly and the crust is golden brown and crisp.
⏱️ 12 min•🌡️ 400
- 6
Carefully remove the flatbreads from the oven. Immediately scatter the fresh basil leaves over the hot flatbreads. The residual heat will slightly wilt the basil and release its aroma.
⏱️ 1 min
- 7
Slice each flatbread into desired portions (halves, quarters, or strips) and serve immediately. Enjoy your homemade Margherita flatbread!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Margherita Flatbread with Fresh Basil
Ingredients
For the Flatbread
- 2 pre-made flatbreads, about 8-10 inches each
- 2 tablespoons olive oil
- 1 clove garlic, minced
For the Topping
- 1/2 cup crushed tomatoes, or marinara sauce
- 8 ounces fresh mozzarella, sliced or torn into small pieces
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 1/4 cup fresh basil, leaves, torn
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
Place the flatbreads on the prepared baking sheet. In a small bowl, whisk together the olive oil and minced garlic. Brush the olive oil mixture evenly over the surface of each flatbread.
⏱️ 3 min - 3
Evenly spread the crushed tomatoes (or marinara sauce) over the olive oil-brushed flatbreads, leaving a small border around the edges. Season lightly with kosher salt and freshly ground black pepper.
⏱️ 2 min - 4
Distribute the fresh mozzarella pieces evenly over the tomato sauce on both flatbreads.
⏱️ 2 min - 5
Bake in the preheated oven for 10 to 12 minutes, or until the cheese is melted and bubbly and the crust is golden brown and crisp.
⏱️ 12 min•🌡️ 400 - 6
Carefully remove the flatbreads from the oven. Immediately scatter the fresh basil leaves over the hot flatbreads. The residual heat will slightly wilt the basil and release its aroma.
⏱️ 1 min - 7
Slice each flatbread into desired portions (halves, quarters, or strips) and serve immediately. Enjoy your homemade Margherita flatbread!
⏱️ 2 min