Homemade Margherita Flatbread Pizza

4.84 from 48 votes

Homemade Margherita Flatbread Pizza

With my Margherita Flatbread Pizza, tomato sauce is layered on a slice of crispy flatbread and topped with fresh tomatoes, mozzarella, and basil. Add a sprinkle of sea salt, pop it in the oven for 10 minutes and you've got a quick lunch or dinner ready in just 15 minutes.

Prep Time3

Cook Time10

Total Time13

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Keyword: flatbread pizza, margarita flatbread, na'an pizza

Servings:

Calories: 267kcal

Author: Kristina Tipps

Equipment

pizza stone or baking sheet
air fryer optional

Ingredients

1 flatbread
¼ cup tomato sauce
1 tsp garlic powder
1 teaspoon dried oregano
8 slices fresh mozzarella cheese
¼ cup tomato diced
½ teaspoon sea salt
1 teaspoon extra virgin olive oil
6 fresh basil leaves

Instructions

Preheat the oven to 450 degrees Fahrenheit, leaving a pizza stone of baking sheet in the oven. Transferring your uncooked flatbread pizza to a heated stone creates a nice crispy crust. If using an air fryer, you can skip preheating unless your air fryer requires you to. The flatbread can be air fried directly on the rack or in the basket.
Spread an even layer of tomato sauce onto the bread. Sprinkle with garlic powder and oregano and place the mozzarella slices on top. Place tomatoes in the gaps between the cheese slices and sprinkle with sea salt. Drizzle with olive oil.
Put the flatbread on the stone in the preheated oven. Bake for 10 minutes. If using an air fryer, cook for 4-5 minutes at 400 degrees Fahrenheit. Remove from oven and place the basil leaves on top of the pizza.

Notes

Storing: wrap in foil and store for 2-3 days in the fridge or wrap in plastic and store in a freezer-safe Ziploc bag for 3-6 months in the freezer.

Reheating: thaw in the fridge overnight and warm in the microwave, air fryer or in the oven. You can reheat directly from frozen but it will take a few more minutes.

Nutrition