Flatbread Margherita Pizza (Ready in 15 Minutes)

Close-up of a crispy flatbread Margherita pizza topped with melted fresh mozzarella, roasted cherry tomatoes, fresh basil leaves, and a drizzle of balsamic glaze. A hand holds up a slice, showing the thin, golden-brown crust and bubbling cheese.

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Flatbread Margherita Pizza (Ready in 15 Minutes)

This flatbread margherita pizza is crispy, fresh, and ready in 15 minutes. Topped with cherry tomatoes, fresh mozzarella, basil, and a drizzle of balsamic glaze, it's a simple single-serving recipe that feels a little fancy without any effort.

Prep Time5

Cook Time12

Course: dinner, lunch, Main Course, Side Dish

Cuisine: American, Mediterranean

Servings:

Calories: 321kcal

Author: Maria Lucey RD

Equipment

Perforated pizza pan or a preheated baking tray

Ingredients

1 flatbread I use Atoria's Mini Lavash Flatbread Whole Grain and Flax
1 tablespoon tomato purée
¼ teaspoon dried oregano
Pinch of fine salt
75 grams cherry tomatoes halved (about ½ cup)
56 grams fresh mozzarella drained, patted dry, and torn into pieces (2 oz)
Fresh basil leaves torn
½ tablespoon balsamic glaze
Freshly cracked black pepper

Instructions

Preheat the oven to 425°F (220°C). If using a regular baking sheet, place it in the oven now to preheat.
Place the flatbread on a perforated pizza tray or your preheated baking sheet.
1 flatbread
In a small bowl, mix together the tomato purée, dried oregano, and salt. Spread evenly over the flatbread.
1 tablespoon tomato purée, ¼ teaspoon dried oregano, Pinch of fine salt
Pat the mozzarella pieces dry with kitchen paper. Scatter over the flatbread along with the halved cherry tomatoes.
75 grams cherry tomatoes, 56 grams fresh mozzarella
Bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges of the flatbread are crisp and lightly golden.
Remove from the oven. Top with torn basil leaves, a drizzle of balsamic glaze, and freshly cracked black pepper. Serve immediately.
Fresh basil leaves, ½ tablespoon balsamic glaze, Freshly cracked black pepper

Notes

Pat the mozzarella dry. This is the single most important step for a crispy base. Press it firmly between sheets of kitchen paper before adding to the flatbread to remove as much moisture as possible.

Use cherry tomatoes. They are sweeter and release less moisture than larger tomatoes during baking.

Flatbread choice affects cooking time. Atoria's Mini Lavash is very thin. If using a thicker flatbread or naan, add 3 to 5 minutes to the bake time and check for doneness.

No balsamic glaze? Drizzle with some hot honey instead!

Want more protein? Add some pre-cooked chicken on top

Air fryer method: Preheat to 400°F (200°C) and cook for 6 to 8 minutes until the cheese is melted and the base is crispy.

Storage: Fridge up to 2 days in an airtight container. Reheat in the oven or air fryer at 350°F (175°C) until crisp. Not suitable for freezing.

Nutritional Calculations: Calculated using Cronometer. Nutrition is for the full single-serving recipe as written, using:

Atoria's Mini Lavash Flatbread (Whole Grain and Flax)
Fresh whole milk mozzarella
No optional toppings or additional olive oil

Nutrition (per serving) Calories: 321 kcal Carbohydrates: 26.8 g Protein: 21.4 g Fat: 14.2 g Saturated Fat: 8.9 g Trans Fat: 0.3 g Cholesterol: 50.5 mg Sodium: 783.5 mg Potassium: 371.5 mg Fiber: 7.5 g Sugar: 7.9 g Vitamin D: 0.3 mcg Calcium: 364 mg Iron: 2.6 mg

Nutrition