Margherita Flatbread

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Margherita Flatbread is a simple pizza originating in Naples and consisting of a thin crust, a tomato pizza sauce, fresh mozzarella, fresh basil, and a drizzle of olive oil. This delicious pizza includes a thin flatbread crust that requires no yeast!

Try a simple 15-Minute Naan Bread Pizza on store-bought crust next!

Pizza Margherita

Let’s go to Italy with this world-famous pizza! Picture this. You’re sitting in a picturesque restaurant atop the cliffs on the coast of Italy. Your waiter arrives at your table with a giant Margherita pizza and a chilled bottle of crisp Sauvignon Blanc.

I can see it and taste it. It’s good. It’s VERY good!

As y’all know, we’re pizza fanatics at our home. Whether or not we’re enjoying a Taco Pizza on regular crust, a Low Carb Cauliflower Crust pizza, or some Shrimp Pesto Flatbread – one thing is for sure. We LOVE our pizza very much!

Margherita pizza is classic Italian and you’re going to love it as we do!

Margherita Flatbread Layers:

1. The dough. The flatbread dough starts with my original flatbread recipe with some parmesan cheese and red pepper flakes added in. Its simple and delicious, and should definitely be on your menu soon!
2. The pizza sauce. Use my pizza sauce from scratch or your favorite jarred version. My homemade version is delicious and it freezes well.
3. The toppings. I like to mix it up and try new combinations almost every time I make pizza or flatbread. Margherita pizza is pretty classic and requires tomatoes, fresh mozzarella cheese, and fresh basil!

Ingredients Needed for Margherita Flatbread:

• For the flatbread dough – You’ll need a simple combo of flour, salt, red pepper flakes, freshly grated parmesan cheese, olive oil and water. This dough comes together in just minutes!
• For the sauce – Just a simple combination of onion, garlic, diced tomatoes, tomato paste, and seasonings.
• The toppings – In addition to the pizza sauce, you’ll need fresh tomatoes, freshly grated parmesan cheese, and basil (fresh is best!)

How to make Margherita Flatbread:

Step 1
Make the flatbread. In a food processor, combine the dry ingredients – the flour, salt, red pepper flakes, and parmesan cheese. Pulse until combined. Then add the olive oil and hot water and pulse again.

The flatbread will push to one side of the food processor after only a few seconds of pulsing. Let it run for about 10 seconds and it’s ready to go.

Step 2
Let the flatbread rest. Remove the flatbread to a lightly floured surface. Kneed it for about 30 seconds, and then form into a ball. Place the dough into a greased bowl and cover with a damp towel.

You can use the flatbread after resting for only 15 minutes if you’d like. I usually make it early in the day and let it rest for the entire day before using it. It won’t act like a yeast dough and will get just slightly puffy.

Step 3
Meanwhile, make the sauce. Heat a stock pot over medium-high heat. Add olive oil and then the diced onion. Cook until slightly softened and then add the garlic. Stir for 30 seconds.

Add the remaining ingredients – the diced tomatoes, tomato paste, and seasonings (Italian seasoning, red pepper flakes, salt, and pepper).

Step 4
Roll out the flatbread. Cut the flatbread dough in half and use a rolling pin to roll out each flatbread pretty thin. Each of mine took up a large portion of a baking sheet.

Use a fork to poke holes in each flatbread. This will help prevent it from getting too puffy as it bakes. Then brush a light coating of olive oil on top of the flatbread.

Step 5
Par-bake flatbread. Preheat oven to 475 degrees. Par-bake the flatbread for about 8-9 minutes. This will help the thin crust support the toppings.

Step 6
Finish baking. Add pizza sauce to each par-baked crust, along with other toppings – like tomatoes and fresh parmesan cheese – in this example. Finish baking the flatbread for approximately 8 more minutes, or until it’s as crunchy as you’d like.

Step 7
Add additional toppings. When flatbread crust is done, add fresh basil and extra freshly ground black pepper to taste.

Step 8
Slice and serve. Slice the flatbread pizza and serve immediately!

Recipe FAQs

How is flatbread different from pizza?

There is normally no yeast in flatbread. We aren’t looking for a thick, puffy crust, so that’s why this works. The flatbread crust will puff up a little bit even without the yeast. Think thin and crispy instead of thick and fluffy!

How is naan different from pita bread?

Both naan bread and pita bread are known as flatbreads. However, each has yeast raised dough. The difference between the two is that Naan is usually made with a yogurt base that thickens and gives it a different texture when cooking.

How is flatbread different from pita bread and naan bread?

Flatbread is a flat, thin, bread that is used as a staple food in many cultures. Pita and naan are both soft, slightly leavened flatbread that is used in Mediterranean cuisine. The key difference between pita, naan, and flatbread is that flatbreads are often unleavened whereas pita and naan are slightly leavened.

Expert Tips

• Roll it to your desired thickness. While flatbread is pretty thin, you can leave it a little thicker if that’s what you prefer. Make sure you roll it on a surface that is lightly dusted with flour.
• Make sure you par-bake the flatbread. Since this dough is thin, you’ll want to par-bake it to make sure it doesn’t get soggy after the toppings are added.
• Don’t overload the flatbread. If you add too many toppings, the crust will take longer to bake and may not be crispy!
• Bake at a hot temperature. Use a temperature of 475-500 degrees when baking. Think crisp!
• Make your pizza sauce ahead of time. Freezing it is 100% worth it!

Storing and Baking

• Storing – Store leftover flatbread (with toppings) in the refrigerator for up to three days.
• Freezing – You can freeze the par-baked flatbread for a month or so (tightly wrapped). Just remove it and let it completely thaw out before adding toppings.

Kitchen Tools Used: (affiliate links)

• Cuisinart Food Processor
• USA Pan Half Sheet Pan

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue