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Flatbread Pizza Margherita

Super simple and so tasty...  this Flatbread Pizza Margherita is an easy weeknight crowd pleaser.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Adaptable for Vegans, Adaptable for Vegetarians
Cuisine: Italian
Servings: 2 servings
Author: Margie

Ingredients

For the tomato sauce (this will make more than you need):

  • About 1 tbsp olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves finely chopped
  • Fresh basil stems for the sauce, left whole so you can scoop them out after and leaves for decorating
  • 1 x 400g tin of chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 tsp balsamic vinegar
  • 1 tsp dried herbs such as basil, oregano or mixed herbs

For the flatbreads:

  • 2 flatbreads or naans
  • Olive oil
  • Sea salt flakes
  • Dried herbs such as basil, oregano or mixed herbs

For the toppings:

  • 1 ball of mozzarella drained and torn into slices
  • 1 ripe large tomato thinly sliced
  • A handful of cherry tomatoes halved (optional – could just stick with large tomatoes)
  • Parmesan or vegetarian-friendly Parmesan-style cheese

Instructions

  • Preheat the oven to 180C Fan.
  • First make the tomato sauce: in a medium-sized non-stick frying pan set over a medium heat, add a generous glug of olive oil and sauté the onion for about 10 minutes, stirring often, until softened. 
  • Add the garlic and basil stems and cook for 1 minute, stirring often. 
  • Pour in the tinned tomatoes, rinse out the bottom of the tin with a few cm of water, swirling around to loosen the remaining sauce, and pour it into the pan. Season to taste with salt and freshly ground black pepper and bring to a simmer. Add a tsp of dried herbs and a splash of balsamic vinegar, to taste, to balance out the flavours. Leave to gently simmer until thickened. Once you're happy, scoop out the basil stems and discard.
  • Lay the flatbread onto a non-stick baking sheet and brush with olive oil. Sprinkle over sea salt flakes and dried herbs, to taste.
  • Spread some of the sauce onto the flatbread using the back of a spoon, palette knife or spatula. 
  • Scatter over the mozzarella and top with the tomato slices. Arrange the halved cherry tomatoes on top, if using, and grate over the fresh Parmesan.
  • Cook in the oven for about 10 minutes - or until the cheese is melted and bubbling.
  • Sprinkle with fresh basil leaves, cut into slices and enjoy!

Notes

You can freeze any leftover tomato sauce. Just add to a tupperware, cool and then pop in freezer. It'll keep for a good few months.