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
Ultimate version
Homemade flatbread dough with crushed San Marzano tomatoes, torn buffalo mozzarella and basil oil.
Per serving£4.10
Total cost£8.20
Time35 min
Ingredients for 2
- Dough
- 250 g strong white bread flour , plus extra to dust
- 160 ml warm water
- 3.5 g fast-action dried yeast
- 1 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- Topping
- 200 g tinned San Marzano tomatoes , hand-crushed
- 125 g buffalo mozzarella , torn and drained
- 1 clove garlic , grated
- flaky sea salt , to taste
- To finish
- 15 g fresh basil
- 2 tbsp extra virgin olive oil , for basil oil
Method
- Mix the flour, yeast and salt, then stir in the water and oil to a shaggy dough; knead for 8 minutes until smooth and elastic.
- Cover and prove for around 1 hour until doubled, then heat the oven to its highest setting with a tray or pizza steel inside.
- Stretch the dough into two thin flatbreads on floured parchment.
- Mix the hand-crushed tomatoes with the grated garlic and a little flaky salt, then spread thinly over the bases.
- Slide onto the hot tray and bake for 8 to 10 minutes until blistered, adding the torn buffalo mozzarella for the last 4 minutes.
- Blitz or pound most of the basil with the olive oil, then drizzle the basil oil over and finish with the remaining leaves.
Equipment
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.
