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Easy Margherita Flatbread
A weeknight flatbread pizza with just tomato, mozzarella and basil — baking directly on a hot tray (or pizza stone if you have one) gives a noticeably crisper base than a cold one.
Ingredients
Instructions
Spread the passata evenly over each flatbread.
Spread right to the edges.
Scatter the torn mozzarella evenly on top.
Bake at 220°C for 8-10 minutes until the cheese is bubbling and the edges are golden, then finish with fresh basil and a drizzle of olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
