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.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
vegetarianquick
Ingredients
2flatbreads or naan
1/2 cuptomato passata
150gfresh mozzarella, torn
1 handfulfresh basil
1 tbspolive oil
Instructions
1
Spread the passata evenly over each flatbread.
2
Spread right to the edges.
3
Scatter the torn mozzarella evenly on top.
4
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.
Calories
136
Protein
10.7g
Fat
9.8g
Carbs
1.3g
Fiber
0.1g
Sodium
235mg
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