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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!

Flatbread with tomatoes, mozzarella adn balsamic glaze.
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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 recipe card below for ingredient quantities and full 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.

homemade pesto in a clear glass bowl.
2 flatbreads with pesto.
Flatbread with pesto, sliced tomatoes and sliced mozzarella cheese.

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.

DIY Balsamic Glaze

Can’t find a bottle of balsamic glaze? Never fear, you can make it easily at home using balsamic vinegar!

  1. In a medium saucepan over medium heat, gently boil 1 cup of regular balsamic vinegar.
  2. Reduce heat to medium-low and continue simmering until it’s reduced by at least half and becomes thick and syrupy; about 15-20 minutes.
  3. It will continue to thick as it cools. Once completely cooled, you can store in an airtight jar in the fridge for up to 1 month.

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 – 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.

Slices of tomato and mozzarella flatbread

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

Margherita Flatbread is ready in 20 minutes! Top a flatbread crust with pesto, tomato, and cheese and get ready to mix up pizza night!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 2 large packaged naan bread
  • 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 optional


  • Place mozzarella and tomato slices on paper towels for 10-15 minutes to absorb extra moisture.
  • Meanwhile, preheat oven to 425℉. Line a baking sheet with parchment paper.
  • Place naan bread directly on the oven rack and toast for 2 minutes, flip over and toast an additional 2 minutes. This is an important step so your flatbread is not soggy. Once toasted, place on prepared baking sheet.
  • In a small bowl whisk together the oil, garlic, pesto and a pinch of salt. Brush a generous amount on one side of each naan bread.
  • Top each naan with slices of mozzarella and tomato and season with salt and pepper.
  • Bake for 10-12 minutes until the cheese is bubbly. Remove from the oven and top with fresh basil and balsamic glaze. Let cool 3-5 minutes, then cut into strips or squares.


As a main dish, this recipe will serve 2 people. As an appetizer, it will serve 4 or more. It’s super easy to double or to scale back.
Wrap up leftovers and store in the fridge for up to 5 days. For best results, reheat in a hot oven or air fryer. 
For the flatbread base, you can use Naan bread, or a traditional flatbread or even a thin pizza crust. Work with what you can find at your local grocery store or make at home.
Shredded mozzarella could be used in place of the fresh, but (although totally delicious) it will have a completely different taste and texture. 


Calories: 425kcalCarbohydrates: 33gProtein: 18gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 851mgPotassium: 127mgFiber: 2gSugar: 4gVitamin A: 872IUVitamin C: 5mgCalcium: 346mgIron: 0.5mg

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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