This Margherita Flatbread Pizza is a simple dinner of pure delicious homemade comfort food. Crispy flatbread, homemade pizza sauce, basil, and creamy mozzarella cheese come together in a tasty quick homemade pizza recipe.
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When you need an ultra-speedy dinner that you can get on the table in under 15 minutes, these margherita flatbreads are ready in a flash.
You’ll make your own quick pizza sauce and pair it with store-bought flatbreads. Top with creamy mozzarella and basil and dinner is served!
We love pizza and you’ll find loads of pizza recipes on our site. Check out Chicken Bacon Ranch Pizza, Air Fryer French Bread Pizza, Onion Pizza, Tortilla Pizza, Air Fryer Pizza Rolls, Corn Pizza, Air Fryer Calzones, Pizza Crepes, and Puff Pastry Pizza Pockets for more great homemade pizza recipes.
Margherita Flatbread Pizza Ingredients & Variations
This recipe is rocking:
- Flatbread – often found near the bakery section in most grocery stores.
- Crushed canned tomatoes
- Fresh garlic
- Cheese – I like a mix of grated and fresh mozzarella (the kind not packed in water).
- Fresh basil
- Seasoning – storebought Italian seasoning works great here. Yeah, it’s definitely not authentic, but it’s readily available and works great in this recipe.
- Baking soda – yep, baking soda! This neutralizes the acidity of the tomatoes without needing to add sugar to the sauce.
Ingredient Variations
- Flatbread – Can’t find any flatbreads? Naan or pita bread also works well or you can also make your own pizza dough like overnight pizza dough or whole wheat pizza dough.
- Tomatoes – if you prefer a smoother pizza sauce, try our homemade pizza sauce recipe.
- Seasoning – “Italian” seasoning is easy to find in any grocery store. If you need to make your own, you’ll find those measurements in the notes section of the printable recipe card at the bottom of the post.
- Sauce – how about a drizzle of balsamic reduction or some homemade pesto over the finished pizza?
What is the difference between flatbread and pizza base?
Not much! A pizza base is basically anything that forms the base of a pizza. Basically, it’s something you put toppings on and bake.
Premade, baked, storebought pizza bases tend to be thicker than traditional flatbreads. If you love a thin crispy crust pizza, using flatbread will give you the perfect results.
How to Make Margherita Flatbread Pizza
I’ll walk you through it with some tips and tricks and photos, and you’ll find a printable recipe card at the bottom of the post with exact measurements and baking times.
For this recipe, I used my trusty cast iron pizza pan. A pizza stone or even a regular baking sheet will work as well.
Start by preheating your oven to 425F. Stick the pizza pan in the oven while it preheats. You’ll make the sauce and margherita flatbreads while the oven is heating up.
Grab a mixing bowl and combine the crushed tomatoes, Italian seasoning, kosher salt, minced garlic, and baking soda. Mix until combined. The baking soda will cause the tomatoes to foam a bit, but the bubbles will dissipate as it sits.
Spread half of the sauce on each of the flatbreads. Top with shredded mozzarella and then fresh mozzarella. Top with shredded basil.
When the pizza pan is nice and hot, carefully transfer the flatbread pizzas onto the pan. Bake at 425F for 7 minutes, or until the cheese is melty and lightly browned. Optional: top the finished pizza with additional fresh basil.
Can You Freeze Flatbread Pizzas?
These flatbread margherita pizzas will freeze beautifully! You can freeze them baked or unbaked. I would not add basil to any pizzas that you plan to freeze. Basil turns black after it has been frozen.
Freezing unbaked: assemble the pizzas and wrap them tightly in plastic wrap or foil. You can bake them directly from the freezer at 425F for 8 minutes. Top with fresh basil.
Freezing baked: fully bake the pizzas and then allow them to cool before wrapping them tightly in plastic wrap or foil. Bake directly from the freezer at 400F for 5-6 minutes. Top with fresh basil.
Meal prep tip: assemble the unbaked pizzas and store them wrapped in the fridge for up to 2 days
Reheating and Storage
Allow any leftover margherita flatbread pizza to fully cool before storing slices in an air-tight container in the fridge for 2-3 days.
This pizza reheats amazingly well! Microwave it for 20-30 seconds, or at 350F for 2-3 minutes in an air fryer. You can read more details in our post on how to reheat pizza in an air fryer.
Pro Tips/Recipe Notes
- Most canned crushed tomatoes are sold in 14-28 oz cans. You can use the leftovers in this Butternut Squash Chili, and/or freeze the extras. I froze mine in 1-cup souper cubes to portion out and use in future recipes.
- As the flatbread is already baked, it won’t stick to the pizza pan as it bakes. You will not need to sprinkle cornmeal on the pizza stone before placing the flatbread on it.
- Some store-bought flatbreads come already flavored. If you purchase those, depending on the ingredients/flavors, you may wish to adjust the seasonings in the pizza sauce.
- Optional: brush the edges of the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
Margherita Flatbread Pizza
Ingredients
Pizza Sauce
- 3/4 cup canned crushed tomatoes
- 1 clove garlic {finely minced}
- 1 tsp dry Italian seasoning
- 1/2 tsp kosher salt
- 1/8 tsp baking soda
Flatbread Pizzas
- 2 flatbreads {usually ~7 oz each}
- 1 cup shredded mozzarella cheese
- 1 cup fresh mozzarella cheese {not packed in water}
- 12 basil leaves
Equipment
- Pizza Cutter
Instructions
- Preheat the oven to 425F. Place the pizza pan in the oven while it preheats.
- In a small mixing bowl, combine tomatoes, garlic, Italian seasoning, kosher salt, and baking soda. Mix until thoroughly combined.3/4 cup canned crushed tomatoes, 1 clove garlic, 1 tsp dry Italian seasoning, 1/2 tsp kosher salt, 1/8 tsp baking soda
- Spread half of the sauce on each of the flatbreads.2 flatbreads
- Top each flatbread with half of the shredded mozzarella and then half of the fresh mozzarella. Top both with shredded basil.1 cup shredded mozzarella cheese, 1 cup fresh mozzarella cheese, 12 basil leaves
- Carefully transfer the flatbread pizzas onto the hot pizza pan.
- Bake at 425F for 7 minutes, or until the cheese is melty and lightly browned.
- Optional: top the finished pizza with additional fresh basil.
Notes
- The baking soda will cause the tomatoes to foam a bit, but the bubbles will dissipate as it sits.
- You will not need to sprinkle cornmeal on the pizza stone before placing the flatbread on it. The flatbreads are prebaked and won’t stick to the pan.
- Optional: brush the edges of the crust of the finished pizza with a bit of olive oil and a sprinkling of garlic salt before serving.
- Nutrition values are an estimate only.
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