Margherita Flatbread
Quick · 22 min · Serves 2 · Italian
Dietary: vegetarian, pescatarian, nut-free
Crisp flatbreads spread with a garlicky tomato sauce and topped with molten fresh mozzarella and fresh basil for a fast weeknight pizza fix.
Ingredients
For 2 servings
Sauce
- 150 ml passata
- 1 clove garlic, finely grated
- 0.5 tbsp olive oil
Flatbreads
- 2 flatbread
- 125 g mozzarella, fresh, torn into small pieces
- 100 g cherry tomato, halved
- 0.5 tbsp olive oil
- 10 g basil, leaves
Steps
- Set a rack in the lower third of the oven, slide in a large baking sheet, and heat the oven to 240°C (475°F). Let the sheet heat for at least 10 minutes; a hot sheet is what crisps the base.
Sauce
- Stir the passata, garlic, a pinch of salt and half the olive oil together in a small bowl until smooth.
Flatbreads
- Pat the mozzarella dry with paper towel. Fresh mozzarella is wet, and that water would pool on the flatbread and make it soggy.
- Spread about 5 tablespoons of the sauce thinly over each flatbread, leaving a 1 cm (½ inch) border.
- Carefully lay the flatbreads on the hot sheet and bake for 4 to 5 minutes, until the sauce looks set and the base is starting to crisp.
- Take the sheet out, scatter the mozzarella and cherry tomatoes over the flatbreads and drizzle with the rest of the oil. Bake for 5 to 7 minutes more, until the cheese is melted and bubbling and the edges are crisp and golden.
- Scatter with the basil, slice, and serve hot.