Light Bites
Italian
ItalianMargherita Flatbread
A quick pizza-style flatbread that climbs from a shop-bought base with passata and value mozzarella to a homemade dough topped with buffalo mozzarella, San Marzano tomatoes and fresh basil.
Vegetarian
Nut-free
Budget version
A ready-made flatbread with passata, dried oregano and grated value mozzarella.
Per serving£1.30
Total cost£2.60
Time16 min
Ingredients for 2
- 2 plain flatbreads
- 150 g passata
- 125 g grated mozzarella
- 1 tsp dried oregano
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oven to 220C and place a baking tray inside to warm.
- Spread the passata over the flatbreads, leaving a small border, then season.
- Scatter over the mozzarella and dried oregano and brush the edges with oil.
- Bake on the hot tray for 8 to 10 minutes until the cheese is melted and bubbling.
- Cut into wedges and serve hot.
Equipment
- oven
- baking tray
The three ways, side by side
Budget
A ready-made flatbread with passata, dried oregano and grated value mozzarella.
Better
A part-baked pizza base with a quick garlic tomato sauce, sliced mozzarella and fresh basil.
Ultimate
Homemade flatbread dough with crushed San Marzano tomatoes, torn buffalo mozzarella and basil oil.
