Nonna's Margarita Flatbread
This traditional Margarita Flatbread brings together San Marzano tomatoes, fresh mozzarella, and basil on a crispy yet airy crust—an Italian family classic handed down through generations.
Equipment
- Pizza Stone
- Mixing Bowl
Ingredients
Flatbread Dough
- 2.5 cups "00" flour or all-purpose flour if unavailable
- 1 tsp active dry yeast
- 1 tsp fine sea salt
- 1 tbsp extra virgin olive oil plus extra for brushing
- 1 cup warm water 110°F/45°C
- 1 tsp honey or sugar
Classic Topping
- 3 tbsp San Marzano tomato sauce homemade or high-quality store-bought
- 8 oz fresh mozzarella cheese thinly sliced or torn
- fresh basil leaves about a handful
- 2 tbsp extra virgin olive oil preferably Italian
- 1 clove garlic very thinly sliced
- flaky sea salt and freshly ground black pepper to taste
Instructions
- Whisk together the flour, yeast, and salt in a large bowl. Create a well in the center.
- In a small bowl, combine warm water, honey, and olive oil. Pour the mixture into the well in the flour.
- Use a fork to mix the ingredients until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
- Punch down the dough and divide in half. Shape into flatbreads with thicker edges using your fingers.
- Place on parchment-lined baking sheets and let rise again for 20–30 minutes while the oven preheats to 475°F (245°C) with a pizza stone or baking sheet inside.
- Brush with olive oil and spread a thin layer of tomato sauce, leaving a ½-inch border.
- Distribute mozzarella and garlic slices evenly. Bake for 10–12 minutes until crust is golden and cheese is bubbly.
- Remove from oven and top with basil, flaky salt, and a drizzle of olive oil. Serve immediately.
Notes
Use a gluten-free flour blend with xanthan gum for a celiac-friendly version. Substitute San Marzano with high-quality plum tomatoes if needed. For best results, avoid compressing dough with a rolling pin. Prepare dough ahead and refrigerate up to 48 hours for enhanced flavor.