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5

Margherita Flatbread

This easy Margherita Flatbread is ready in just 20 minutes. Naan bread gets topped with a garlicky pesto base, fresh mozzarella, and ripe tomatoes, then baked until bubbly and finished with fresh basil and balsamic glaze. Perfect for a quick dinner or simple appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Dinner
Cuisine: American
Servings: 4
Author: Kristin Maxwell

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.
    2 flatbreads with pesto.
  • Arrange mozzarella and tomato slices over the pesto layer, alternating or overlapping slightly. Season with salt and pepper.
    Flatbread with pesto, sliced tomatoes and sliced mozzarella cheese.
  • 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

Calories: 425kcal | Carbohydrates: 33g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 851mg | Potassium: 127mg | Fiber: 2g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 0.5mg

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