The margherita flatbread is a flavorful and crunchy fake pizza to quickly prepare for a quick lunch, a tasty snack, or a last-minute aperitif. It’s yeast-free, rolled out very thin, and cooks in just a few minutes. It’s kneaded in no time and can be topped in many different ways. But my favorite is this, the margherita flatbread!
Not to be missed
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 2Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tablespoon extra virgin olive oil
- 1/2 tsp salt
- 7 oz tomato pulp
- to taste salt
- to taste garlic powder
- to taste oregano
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 3/4 oz mozzarella for pizza (julienne cut)
- to taste semolina flour
Tools
- 1 Bowl
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin
- 2 Baking Mats reusable parchment paper
Steps
In the stand mixer bowl, or you can knead by hand, combine flour, water, extra virgin olive oil, and salt. Knead for seven minutes until a nice smooth and homogeneous dough is obtained. Wrap it in plastic wrap and let it rest at room temperature for fifteen minutes.
In a small bowl, season the tomato with salt, garlic powder, extra virgin olive oil, and oregano.
Divide the dough into two equal parts. Dust the work surface with semolina flour and roll each piece into a thin sheet using a rolling pin. Transfer the sheet to a baking tray lined with parchment paper, top with a thin layer of tomato, and add the mozzarella. Bake in a preheated oven at 410°F for 12 minutes.
