Name: Margherita Flatbread
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 cup all-purpose flour; 0.5 tsp instant yeast; 0.75 tsp kosher salt; 0.75 cup warm water; 2 tbsp olive oil; 8 oz fresh mozzarella; 1 cup cherry tomatoes; 0.5 oz fresh basil; pinch fleur de sel; pinch cracked black pepper; 1 tbsp good olive oil for drizzling

← Recipes · Weeknight · Margherita Flatbread

485 cal18g protein52g carbs21g fat540mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Margherita Flatbread

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Weeknight25 minBeginner friendly

Serves−2+· written for 2 — change it and the ingredients follow

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Ingredients

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all-purpose flour1.5 cups

instant yeast0.5 tsp

kosher salt0.75 tsp

warm water0.75 cups

olive oil2 tbsp

fresh mozzarella8 oz

cherry tomatoeshalved1 cup

fresh basilGarnish0.5 oz

fleur de selor any flaky finishing saltpinch

cracked black pepperpinch

good olive oil for drizzling1 tbsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1In a bowl, combine flour, yeast, and kosher salt. Add warm water and 2 tablespoons olive oil; stir until shaggy dough forms. Knead briefly by hand in the bowl for 2 minutes until smooth.

2Heat oven to 475°F. Stretch dough into an oval or rectangle about 1/4 inch thick on a rimmed sheet pan or directly on the pan if it's oiled lightly.

3Bake for 8–10 minutes until the bottom is set and just beginning to color.

4Remove from oven. Tear fresh mozzarella into small clumps and scatter over the hot dough. Distribute halved cherry tomatoes evenly.

5Return to oven for 3–4 minutes, just until cheese softens and tomatoes begin to blister.

6Top with fresh basil leaves, a pinch of fleur de sel, a crack of black pepper, and a thin drizzle of good olive oil.

7Serve warm and slightly crispy.