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Quick Flatbread Pizza Margherita

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A 15-minute take on classic Pizza Margherita that swaps traditional dough for store-bought flatbread or naan, giving you a crispy, cheesy, basil-topped pizza fast enough for any weeknight.

Ingredients

Scale
  • 2 store-bought naan or flatbread rounds (about 8 in/20 cm each)
  • 2 Tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) tomato sauce or crushed San Marzano tomatoes
  • 1 cup (115 g) fresh mozzarella cheese, sliced or torn
  • 8 fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • Pinch of crushed red-pepper flakes (optional)
  • 2 Tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 220 °C / 425 °F. Place a baking sheet or pizza stone on the middle rack while the oven heats.
  2. Brush both sides of each flatbread with olive oil, then rub the tops with the minced garlic.
  3. Spread a thin, even layer of tomato sauce over each flatbread, leaving a small border.
  4. Distribute mozzarella slices over the sauce and season with salt, pepper, and (if using) red-pepper flakes.
  5. Slide the prepared flatbreads onto the hot baking sheet or stone and bake for 8–10 minutes, until the cheese is bubbling and the edges are golden-brown.
  6. Optional: Broil for 1–2 minutes to blister the cheese lightly.
  7. Remove from the oven, scatter fresh basil and Parmesan over the top, slice, and serve immediately.

Notes

  • Bake directly on the oven rack for an extra-crisp crust.
  • Add thin tomato slices before baking for a more traditional Margherita.
  • Swap in vegan mozzarella to make the pizza dairy-free.
  • Leftovers reheat well in a hot skillet for 2–3 minutes.

Nutrition

Keywords: flatbread pizza, margherita, quick dinner, 15-minute meal

Find it online: https://zesticook.com/quick-flatbread-pizza-margherita/