The Briny Lemon: Flatbread Pizza Margherita

Legend has it that this famous Italian pie got its name from a chef who received kind comments from Queen Margherita after serving her a slice during a royal visit to Naples in the late 1800s. Fact or fiction, Pizza Margherita was born, and the deliciousness lies in its simplicity. One thing is for sure: The pie’s ingredients patriotically reflect the colors of the Italian flag: red tomato sauce, white mozzarella cheese, and green basil.

With so few ingredients, making each the best it can be is important. Besides fresh mozzarella and fresh basil, be sure to make the sauce from fresh tomatoes as well. It’s simple, quick, and easy. And so flavorful.

Pizza Margherita Main Ingredients

Note: I used a store-bought flatbread for the pizza, which is really good if you shop around for a top-quality “artisan” kind. But, of course, homemade pizza dough is the best, so if you have time, make your own. (For a fresh dough recipe, check out Pizza with Prosciutto, Red Onion, and Fresh Tomatoes.)

Flatbread

Serves 2-3

Ingredients

1 tbsp olive oil
1 garlic clove, finely chopped
3 large roma tomatoes (about 12 oz total), chopped
sea salt
1 8-X-11-inch flatbread
4 oz fresh mozzarella, thinly sliced (1 large or 2-3 smaller balls)
10-12 basil leaves

Sliced Mozzarella

Preparation

Heat a saucepan over medium heat and add the oil. Add the garlic and sauté 2 minutes.
Add the tomatoes and season with salt. Cook until the tomatoes break down and the sauce thickens slightly, 15 minutes. Remove from the heat and cool to room temperature.

Tomatoes Beginning to Cook

Cooked Tomato Sauce

Preheat the oven to 450° F.
Line a shallow baking pan with parchment paper and lay the flatbread on it. Spread the tomato sauce on the bread, leaving about a 1-inch border. Scatter the cheese slices on top. Bake 10 minutes.