Quick margherita flatbread
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Crisp flatbread carries tomato sauce, mozzarella and torn basil.
Italian-inspired · dinner, pizza · easy
Servings: 2
Prep: 10 min
Cook: 10 min
Total: 20 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 medium vegan wheat flatbread (about 6 inches/15 cm Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 cup plain gluten-free vegan tomato sauce (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 ounces microbial-rennet mozzarella cheese (85 g Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/4 cup fresh basil (torn)
- 1 teaspoon olive oil
Cooking instructions
- Heat the oven to 425°F/220°C. Place the vegan wheat flatbread on a baking sheet and brush the edges with the olive oil.
- Spread the plain gluten-free vegan tomato sauce over the centers, leaving a small border, and scatter on the microbial-rennet mozzarella cheese.
- Bake for 8–10 minutes until the edges are crisp and the cheese bubbles. Rotate the sheet if one side browns faster.
- Top with the fresh basil, rest for 1 minute and cut each flatbread into quarters.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.