dinner · vegetarian
Margherita flatbread
Flatbreads spread with tomato passata, topped with torn mozzarella, baked until bubbling and finished with basil.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 220°C (425°F) and blot the mozzarella dry with a towel.
-
2
Spread the passata over the flatbreads.
-
3
Tear the mozzarella over the top and drizzle with the olive oil.
-
4
Bake on a sheet pan for 10 to 12 minutes, until bubbling.
-
5
Scatter the basil over the hot flatbreads.
