Some things were meant to be on pizza. Halved cherry tomatoes and mozzarella pearls may be some of the more basic ingredients to include, but there is bliss in the simplicity of a recipe like this.
You don’t even have to make the dough yourself and you’ll still get a great result using quality ingredients like fresh mozzarella and pita bread. If I’m not using fresh dough, I prefer pita or naan over flatbreads as most things marketed as ‘flatbread’ in the grocery store have the consistency of cardboard, and sometimes look like it too. If you can see where there were bubbles in the dough as it cooked or if your bread has an uneven texture like the moon, you know it’ll have good potential for your pizza crust.
If you’re craving pizza but not necessarily Margherita Pizza, head over to my post about the Easiest, Cheesiest Homemade Pizza where I share a few more topping combos while using naan for my flatbread crust.
- Pita bread rounds
- Pizza sauce of choice
- Garlic pesto
- Mozzarella pearls
- Shredded mozzarella and provolone
- Cherry tomatoes
- Dry parmesan cheese
Once you’ve chosen your preferred crust, it’s time to build the pizza up layer by layer. The sauce can make or break your pizza, but you don’t need to go the homemade route or buy the most expensive option to make it good. If you’re shopping on a budget or trying a new sauce and you’re afraid of the flavor being off, try some before you top it on the crust! Dip your finger in the lid to get a taste of the sauce and adjust your herbs accordingly. If it’s a little bland, add some Italian seasoning and parmesan before your shredded cheese layer!
- Italian seasoning: parsley, thyme, oregano, basil, sage, and rosemary
- Red pepper flakes
- Garlic salt
- Ground black pepper
For the herbed mozzarella and tomatoes:
- Cut your cherry tomatoes into halves and quarters before transferring them to a lidded container.
- Add your preferred Italian seasonings, salt, and pepper for taste.
- Break apart the mozzarella pearls and add to the container.
- Lid the container and shake to evenly disperse the herbs along the surface of the tomatoes and pearls.
Assembling your flatbread pizzas:
- Preheat your oven to 425F while working with precooked flatbreads. In the time it takes to preheat, you’ll likely be done topping your first pizza and on to your second. I fit two flatbreads per baking sheet and baked one sheet at a time for even heat displacement.
- Using the back of a fork, spread your desired amount of pesto on the flatbread before adding your sauce. Spread the pesto oil to the edge of the crust to achieve a garlic bread effect.
- Spread an even layer of sauce using the back of a spoon. Do not go all the way to the edge with your sauce, you’ll want a thin edge for the crust line.
- Layer your shredded mozzarella and provolone mix generously over the sauce. Seal the sauce by adding cheese all the way up to the crust line and going slightly past the edge of the sauce.
- Once you’ve got a nice base layer of cheese, you’re ready to add your herbed mozzarella pearls and cherry tomatoes. Try to stagger your toppings so that each piece gets an even amount of each topping.
- Once your oven is preheated and your pizzas are topped with your favorites, you’re ready to bake for 12-18 minutes or until your mozzarella pearls have melted completely.
Making homemade flatbread pizzas is easier than you think! When using premade pita flatbreads, all you have to worry about is picking out quality toppings and you can’t go wrong! The herbed mozzarella and tomatoes pack the toppings full of flavor and the pesto beneath the sauce makes for a nice garlic bread effect.
Margherita Pizza is the best in the summer when tomato season is at its peak. If you’re like me and often find yourself with an abundance of tomatoes from your garden, this is the perfect pizza to let the tomatoes steal the show. Toss your tomatoes with seasoning and pair them with some fresh mozzarella for the best results!
Try this recipe on its own or add more toppings if preferred. Remember to share your flatbread creations with the #TUOfoodies tag on Facebook and Instagram the next time you make it!