Classic Margherita Flatbread Pizza

How to Make It

1. 1

   Preheat the Oven

   Preheat your oven to 220°C (425°F) or as high as it will go. Place a baking tray or pizza stone on the centre rack while the oven heats — a hot surface ensures a crisp base without excess oil.

   Tip: A preheated stone or cast iron tray is the closest home equivalent to a traditional wood-fired Neapolitan oven floor.
2. 2

   Prepare the Tomato Base

   In a small bowl, combine the crushed San Marzano tomatoes with the minced garlic, dried oregano, black pepper, and a tiny pinch of sea salt if using. Stir well and taste — the sauce should be bright and slightly tangy. Do not cook the sauce; the residual oven heat will develop its flavour directly on the flatbread.

   Tip: Using no-salt-added crushed tomatoes is key to keeping sodium in a heart-healthy range. Fresh roma tomatoes blended with a drop of olive oil work beautifully in season.
3. 3

   Assemble the Flatbreads

   Lay the whole wheat flatbreads on a clean board. Using a spoon, spread 3–4 tablespoons of tomato sauce evenly over each base, leaving a 1 cm border around the edge. Drizzle a light stream of extra virgin olive oil over the sauce. Distribute the part-skim mozzarella slices evenly across both flatbreads, spacing them slightly apart so the cheese melts without pooling excess liquid.

   Tip: Tearing the mozzarella by hand rather than slicing gives a more rustic, authentic finish and allows better moisture distribution during baking.
4. 4

   Bake to Golden Perfection

   Carefully place the assembled flatbreads directly onto the preheated tray or stone. Bake for 8–10 minutes until the edges are golden and crisp, the cheese is fully melted with light golden spots, and the tomato sauce is bubbling gently around the mozzarella.

   Tip: Watch closely from the 7-minute mark — whole wheat flatbreads can char quickly at high heat due to their natural bran content.
5. 5

   Finish and Serve

   Remove from the oven and immediately scatter the fresh basil leaves over the hot pizzas — the residual heat will gently wilt and release their aromatic oils without destroying their delicate anti-inflammatory compounds. Add chilli flakes if desired. Allow to rest for 1–2 minutes before slicing and serving.

   Tip: A final micro-drizzle of cold extra virgin olive oil after baking — the classic Italian 'filo d'olio' — elevates flavour and adds a polyphenol-rich finishing touch.