Margherita Flatbread
This oven-baked Margherita Flatbread combines thin crust, homemade flatbread, tomato basil, and gooey mozzarella cheese into an easy, vegetarian option perfect for weeknight gatherings or a casual summer feast.
Ingredients
- 2 cups all-purpose flour Bob’s Red Mill for consistency
- 1 tsp sugar balances acidity in the dough
- 1 tsp fine sea salt
- 1 tsp instant yeast no proofing needed
- ¾ cup warm water 105–110°F; too hot will kill the yeast
- 1 Tbsp extra-virgin olive oil plus more for drizzling
- ½ cup canned crushed tomatoes San Marzano if you can find them
- 1 garlic clove garlic minced (optional, for garlic-infused base)
- 6 oz fresh mozzarella cheese thinly sliced or torn (room temp for even melt)
- 8–10 fresh basil leaves torn or chiffonade
- Pinch flaky sea salt and a crack of black pepper
- Optional: a sprinkle of red pepper flakes for heat
Instructions
- Whisk together flour, sugar, salt, and instant yeast in a large bowl.
- Stir in warm water and olive oil until a shaggy dough forms. Knead until smooth.
- Cover and let the dough rest for 15 minutes to develop air pockets.
- Roll out the dough, add toppings, and bake at 475°F for 10–12 minutes.
- Finish with fresh basil and olive oil. Let rest before slicing.
Notes
Resting the dough is essential for a light crust. Adjust toppings to suit your taste preferences.
Nutrition
Calories: 400kcal
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