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This Margherita Flatbread is ready in under 20 minutes and couldn’t be easier to make. A naan bread crust gets topped with a garlicky pesto base, fresh mozzarella, and ripe tomatoes, then baked until bubbly and finished with fresh basil and balsamic glaze. It’s perfect for a quick weeknight dinner or a simple appetizer.
For more easy pizza night ideas, try my Burrata Pizza or Spinach Alfredo Pizza. You can also check out my Vegetable Flatbread Pizza for another flatbread option.
3 Tips That Make or Break This Recipe
A few small steps make a big difference with this recipe. Here’s what to keep in mind before you start:
- Pat your tomatoes and mozzarella dry. Fresh mozzarella and tomatoes both release moisture as they bake. Letting slices sit on paper towels for 10 to 15 minutes helps prevent a soggy flatbread.
- Toast the naan first. This quick step creates a barrier so the crust stays crisp under the toppings. Don’t skip it!
- Slice the cheese and tomatoes thin. Thin, even slices melt and cook through in the short bake time. For easier slicing, pop the fresh mozzarella in the freezer for 5 minutes to firm it up.
Naan vs. flatbread. Naan has a softer, slightly pillowy texture, while traditional flatbread bakes up crispier. Either works great here, so choose based on your preference.
RECIPE WALK-THROUGH
How to Make Margherita Flatbread
See the recipe card below for full, detailed instructions
This flatbread comes together quickly once your toppings are prepped. Here’s how to build it step by step.
Step 1: Prep the Toppings
Slice the Roma tomatoes and fresh mozzarella into thin rounds, about ¼ inch thick.
Lay them on a layer of paper towels and let them sit while you prep everything else. This absorbs excess moisture so your flatbread doesn’t get soggy.
Out of Roma tomatoes? Cherry or grape tomatoes work well too. Just slice them in half and let them drain cut-side down.
Step 2: Toast the Naan
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Place the naan bread directly on the oven rack and toast for about 2 minutes per side until lightly golden and slightly crisp. This pre-toasting step is what keeps your crust from turning soft and soggy under the toppings.
Step 3: Make the Pesto-Garlic Base
In a small bowl, whisk together the olive oil, minced garlic, prepared pesto, and a pinch of salt. This mixture adds tons of flavor and helps the toppings stick to the naan.
Brush a generous layer over one side of each toasted naan, spreading it all the way to the edges.
Prefer a traditional margherita? Swap the pesto for marinara sauce or a simple brush of olive oil and garlic. Both work beautifully with the fresh mozzarella and tomatoes.
Step 4: Assemble and Bake
Arrange the mozzarella and tomato slices over the pesto layer, alternating or overlapping them slightly.
Season with a little salt and freshly cracked pepper.
Transfer to the prepared baking sheet and bake for 10 to 12 minutes, until the cheese is melted and bubbly with some golden spots around the edges.
Step 5: Add the Finishing Touches
Remove from the oven and let cool for 3 to 5 minutes. Top with fresh basil (torn or chopped) and a drizzle of balsamic glaze.
Slice into strips or squares and serve warm.
DIY Balsamic Glaze
Can’t find balsamic glaze at the store? You can make your own in about 20 minutes.
Add 1 cup of balsamic vinegar to a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low and simmer until reduced by at least half and thick enough to coat a spoon, about 15 to 20 minutes. It will continue to thicken as it cools.
Store in an airtight jar in the fridge for up to 1 month.
Serving Suggestions
This flatbread works great as a main dish for two or as an appetizer for four or more. To round out pizza night, pair it with a crisp salad and some warm bread on the side.
- Olive Garden Salad Copycat
- Simple Spinach Salad
- Caesar Salad
- Cheesy Garlic Bread
- Homemade Garlic Breadsticks
If you’re serving this as an appetizer, an Epic Antipasto Platter rounds things out nicely.
Variations and Customizations
- Try other toppings. This flatbread is easy to customize. Add cooked and crumbled Italian sausage, pepperoni, diced pancetta (cook it first), prosciutto, or roasted red peppers. You can also try my BLT Ranch Flatbread for a bacon, lettuce, and tomato version with a Ranch drizzle.
- Make it spicy. Add a generous sprinkle of red pepper flakes before or after baking for a little kick.
- Kid-friendly option. Let kids build their own flatbreads with toppings they love. Shredded mozzarella, pepperoni, and a simple marinara base are always a hit. Skip the balsamic glaze if it’s not their thing.
- Air fryer option. You can bake assembled flatbreads in the air fryer at 375°F for 5 to 7 minutes until the cheese is melted and bubbly. Keep an eye on them since air fryers vary.
Storage Tips
Storage and Reheating
Storage. Wrap leftover flatbread tightly and refrigerate for up to 5 days.
Reheating. For the best texture, reheat in a 425°F oven or toaster oven for about 5 minutes until warmed through and crispy. You can also use an air fryer at 375°F for about 5 minutes.
Make ahead. You can assemble the flatbreads up to 2 hours ahead and keep them covered in the fridge until ready to bake. The crust may be slightly softer, and you may need to add 1 to 2 minutes to the bake time.
Frequently Asked Questions
What makes a Margherita pizza a Margherita pizza?
A classic Margherita features three simple toppings: tomato (sauce or fresh), mozzarella cheese, and fresh basil. The colors represent the Italian flag.
This flatbread version uses fresh mozzarella and tomatoes with a pesto-garlic base, which is a slight twist on tradition but delivers that same fresh, simple flavor.
Can I use shredded mozzarella instead of fresh?
Yes! Shredded mozzarella melts faster and is more convenient, but the texture and flavor will be different. Fresh mozzarella has a creamier, more delicate taste that’s closer to a traditional Margherita. Both are delicious, so use what you have.
How do I keep my flatbread from getting soggy?
Two things help the most: toasting the naan before adding toppings, and patting the tomatoes and mozzarella dry with paper towels. Fresh mozzarella and tomatoes release a lot of moisture, so draining them first makes a big difference.
More Easy Pizza Recipes
- Pizza Crescent Rolls
- Easy Homemade Taco Pizza
- 5 Cheese and Tomato Pizza
- Pizza Bagels
- BLT Ranch Flatbread
Margherita Flatbread
Ingredients
- 2 Â 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.
