Margherita Flatbread

Sliced triangular pieces of flatbread pizza.

5 from 2 votes

Margherita Flatbread is a simple pizza originating in Naples 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!

Course Appetizer, Main Dish

Cuisine American, Italian

Keyword flatbread pizza crust, how to make flatbread pizza, margherita flatbread, pizza sauce from scratch

Prep Time 30

Cook Time 10

Total Time 40

Servings slices

Calories 248kcal

Author Sue Ringsdorf

Ingredients

For the flatbread:

2 ½ cups bread flour
1/2 cup all-purpose flour
1/3 cup parmesan cheese - freshly shredded
1 ½ teaspoons kosher salt
1 teaspoon red pepper flakes
1/4 cup olive oil
1 cup hot water

For the topping:

3/4 cup pizza sauce from scratch - or store bought
12 oz. fresh mozzarella cheese
3-4 medium roma tomatoes
fresh basil

Instructions

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.
2 ½ cups bread flour, 1/2 cup all-purpose flour, 1/3 cup parmesan cheese, 1 ½ teaspoons kosher salt, 1 teaspoon red pepper flakes, 1/4 cup olive oil, 1 cup hot water
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.
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.
3/4 cup pizza sauce from scratch
Add the remaining ingredients – the diced tomatoes, tomato paste, and seasonings (Italian seasoning, red pepper flakes, salt, and pepper). Let simmer for 10-15 minutes. Enjoy it chunky or blend to make a smooth sauce.
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.
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.
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.
3-4 medium roma tomatoes, 12 oz. fresh mozzarella cheese
Add additional toppings. When flatbread is done, add fresh basil and extra kosher salt and freshly ground black pepper to taste.
fresh basil

Notes

Flatbread 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!

Nutrition