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This Margherita Flatbread recipe is ready in under 20 minutes, easy enough for a weeknight, and perfect for pizza night! Top a naan bread crust with pesto, tomato, and mozzarella for the taste of the Italian favorite at home.
Try my Spinach Alfredo Pizza, Burrata Pizza, or Vegetable Flatbread Pizza for your next pizza night!
Why I Love This Recipe
- Ready in 20 Minutes – You can have pizza night at home in less time than pizza delivery would take!
- Easy Naan ‘Crust’ – Using naan bread is my shortcut for an easy Margherita flatbread, and the naan texture is great for pizza.
- Margherita Flavor – I love the simple, but classic combination of fresh tomatoes and fresh mozzarella, but you can customize it with other toppings.
Ingredients You’ll Need
I love that you need under 10 simple ingredients that you can find at almost any grocery store.
- Naan Bread – You can buy this at most grocery stores in the bakery section or even in the freezer section.
- Olive Oil – You can use another oil like avocado oil, but I prefer olive oil for the flavor.
- Minced Garlic – I prefer the flavor of freshly minced garlic, but you can swap in the kind in a jar.
- Prepared Pesto – I like to buy pesto at the store for ease, but if you want a nut-free version then you can make your own nut-free pesto.
- Fresh Mozzarella – You’ll slice the mozzarella thin. I like to pop the cheese in the freeze for just a few minutes to make slicing thin easier. You can also swap in shredded mozzarella instead of the fresh log.
- Roma Tomatoes – Sliced thin like the mozzarella. If Roma tomatoes are out of season, you could use cherry or grape tomatoes cut in half.
- Fresh Basil – You can chop the basil or tear it into pieces.
- Balsamic Glaze – Optional. This adds a great sweet flavor to the pizza. Balsamic glaze is different than balsamic vinegar as it’s been reduced so it’s much sweeter.
How To Make Margherita Flatbread
See the recipe card below for full, detailed instructions
Prep – Start by getting the oven preheated and line a baking sheet with parchment paper. To absorb extra moisture, place the tomato and mozzarella slices on paper towels.
Toast Naan – You can place the naan right on the oven rack and toast for a couple of minutes on each side.
Assemble Pizza – Whisk together the oil, garlic, pesto, and a little salt then brush over the toasted naan bread.
Bake Pizza – Top each naan with mozzarella and tomato and season with salt and pepper. Bake until the cheese is bubbly then drizzle with balsamic glaze and basil before serving.
What is the Difference Between Flatbread and Pizza?
Flatbread and pizza are similar, but pizza dough is typically leavened with yeast while a flatbread has a flatter texture and is unleavened.
Serving Suggestions and Variations
- Serving – This flatbread is great as an appetizer or as the main meal. To round out pizza night, I love to pair this with a classic Caesar salad and homemade garlic breadsticks.
- Try Other Toppings – Instead of a classic Margherita pizza, you can mix it up with other toppings! Try some bacon, lettuce, and tomato with a Ranch drizzle like my BLT Ranch Flatbread, or add some cooked and crumbled Italian sausage, pepperoni, diced pancetta (cook it up in a skillet first), prosciutto, or roasted red peppers.
- Make It Spicy – To add a kick to any flatbread, I like to add a generous sprinkling of red pepper flakes!
Storage
Storage – Leftover flatbread can be stored, wrapped in the fridge for up to 5 days. For best results, reheat in a hot 425 degrees F oven, toaster oven, or air fryer at 375 degrees F for about 5 minutes until warmed.
Make Ahead – Pizzas can be made up to 2 hours ahead of time and kept in the fridge, covered until ready to be baked, but will yield a softer result. You may need to add 1-2 minutes to bake time if baked right out of the fridge.
Expert Tips
- Soak Up Moisture in Tomatoes and Mozzarella – Tomatoes and fresh mozzarella both have a lot of moisture. Allowing them to sit on a paper towel for as long as you’re able to before cooking will help keep your flatbread from becoming soggy.
- Naan or Pizza Dough – You can use any store bought flatbread or naan as a pizza base. You could also parbake pizza dough to create your own flatbread.
- Flatbread vs Naan – Flatbread is generally crispier than naan bread. If you want a crispier pizza, use flatbread instead of naan.
- Toppings – Different toppings can be substituted. Any toppings you would put on a pizza would work for these flatbreads.
- Make Your Own Balsamic Glaze – If you can’t find balsamic glaze in the store you can make your own by reducing balsamic vinegar. In a small pot, gently boil the vinegar until reduced by at least half, and it becomes thick, sweet and syrupy. It will continue to thicken slightly when cooled. This can be stored in a jar or airtight container in the fridge for up to 1 month.
More Pizza Recipes
Margherita Flatbread
Ingredients
- 2 large naan breads (store-bought)
- 1 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoon prepared pesto
- 8 ounces fresh mozzarella sliced thin
- 2 Roma tomatoes sliced thin
- Salt and pepper to taste
- 1/4 cup fresh basil torn or chopped
- Balsamic glaze for drizzling (optional)
Instructions
- Place mozzarella and tomato slices on paper towels for 10 to 15 minutes to absorb excess moisture.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place naan bread directly on the oven rack and toast for 2 minutes. Flip and toast an additional 2 minutes until lightly golden. Transfer to prepared baking sheet.
- In a small bowl, whisk together olive oil, minced garlic, pesto, and a pinch of salt. Brush generously over one side of each toasted naan.
- Arrange mozzarella and tomato slices over the pesto layer, alternating or overlapping slightly. Season with salt and pepper.
- Bake for 10 to 12 minutes until cheese is melted and bubbly.
- Remove from oven and let cool 3 to 5 minutes. Top with fresh basil and drizzle with balsamic glaze. Slice and serve warm.
Notes
- Prevent soggy flatbread. Patting tomatoes and mozzarella dry is key. Both release moisture as they bake, and draining them first keeps your crust crisp.
- Toast the naan first. Don’t skip this step! Toasting creates a barrier that prevents the crust from getting soft under the toppings.
- Slicing tip. For easier slicing, chill fresh mozzarella in the freezer for 5 minutes to firm it up.
- Naan vs. flatbread. Naan gives a softer, slightly pillowy crust. Traditional flatbread bakes up crispier. Either works.
- Cheese swap. Shredded mozzarella works if that’s what you have. The texture will be different but still delicious.
- Tomato options. Roma tomatoes work best, but cherry or grape tomatoes (halved) are a good substitute, especially when Romas aren’t in season.
- Traditional marinara option. For a classic Margherita, swap the pesto for marinara sauce or a simple brush of olive oil and garlic.
- Make it spicy. Add red pepper flakes before or after baking.
- Air fryer option. Bake assembled flatbreads at 375°F for 5 to 7 minutes until cheese is melted.
- DIY balsamic glaze. Simmer 1 cup balsamic vinegar over medium-low heat until reduced by half and syrupy, about 15 to 20 minutes. Store in the fridge for up to 1 month.
- Storage. Refrigerate wrapped leftovers for up to 5 days. Reheat in a 425°F oven or air fryer at 375°F for about 5 minutes.
- Make ahead. Assemble up to 2 hours ahead and refrigerate covered. Add 1 to 2 minutes to bake time if baking straight from the fridge.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
