15 minute Margherita Flatbread Recipe (With Balsamic Glaze)

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I recently started an herb garden in my backyard. My husband and I took two wooden pallets, nailed them together and used the slots as inserts for planters. In less than a month, I had more basil than I could imagine, and the plant needed pruning. So what did I do? I made this easy Margherita Flatbread Recipe with Balsamic Glaze, which turned out amazing! I made it mostly with store bought ingredients, which is what I had on hand. That makes this a very quick and convenient appetizer or light meal. Keep on reading to learn how to make it, and get a mini lesson on flatbreads too!

How healthy is Flatbread?

While diet culture has many people afraid of carbs, they’re actually necessary for energy and overall good health. And flatbread is no exception. Depending on the brand, flatbread can offer nutrients such as protein, B complex vitamins, folate, certain minerals and fiber. I like using Greek pita flatbread, such as this one, since it also has Omega-3 fatty acids, is high in protein, plus it’s made with oat bran, flaxseeds, whole wheat and plant sterols. So yes, flatbread can be a part of a healthy, balanced diet!

Buy it Here: Mini Flax, Oat Bran and Whole Wheat Flour Pita Flatbread

What is the difference between flatbread and pizza crust?

This margherita flatbread recipe is basically a flatbread pizza, but it’s easier to make. The difference between flatbread and pizza crust is that flatbread is thinner and has a crispier texture, whereas pizza dough tends to be chewier and has a thicker dough.

If you’re short on time, flatbread can be a speedy option since it “cooks” faster than pizza dough. That is, after a few minutes in the oven, it’s nice and crispy and ready for devouring. Pizza crust, especially in uncooked dough form, can take much longer. And like I mentioned above: flatbread can be easily found with nutrient dense ingredients such as whole wheat flour, healthy fats and plant based protein.

What’s the difference between pita and flatbread?

The main difference between pita and flatbread is that flatbreads are often unleavened while pita is slightly leavened. This makes pita somewhat softer and thicker than traditional flatbread. (Pita is a type of flatbread, btw). Pita is also largely used in Mediterranean, Balkan and Middle Eastern cuisine, whereas flatbreads per se are used as a staple food in many cultures.

As for ingredients, pita is generally made with flour, water, salt, and yeast; flatbread is typically made with flour, water, and salt.

These flour-based foods such as pita, tortilla, paratha, roti, chapati, naan, etc. are all types of flatbreads. In fact, any of them can be used for this easy flatbread pizza recipe, based on your personal preference.

What do you put on flatbreads?

Flatbreads are as versatile as they are tasty! Flatbreads can be used:

• As sandwiches
• To scoop up dips
• In gyros
• Cut up and baked into chips
• As pizza
• As a wrap for kabobs

Flatbreads are a blank canvas for any topping you can think of. They’re great for using up leftover meats or veggies. You can also top them with cheeses, herbs, dried fruit, pesto and even scrambled eggs. Feel free to use your creativity!

How to Make an Easy Margherita Flatbread Pizza

I made this easy flatbread recipe with store bought pita flatbread, like the one I mentioned above. After preheating the oven to 500°F, line a flat baking pan with parchment paper. Place the flatbreads on it, and brush with olive oil. Make sure to brush the edges, for a crispy crust.

Next, spread the sun-dried tomato pesto evenly over the flatbread rounds. Then, sprinkle the shredded mozzarella cheese over the pesto, following with the chopped basil leaves.

Bake in the oven for 10 minutes, or until flatbread is golden brown and the cheese is melted.

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Making the Balsamic Reduction

While the flatbread pizzas are baking, make the balsamic glaze. Heat the balsamic vinegar in a heavy bottomed pan at medium low heat. Stir occasionally as the vinegar starts to thicken. Remove from heat once it reaches a syrupy consistency. 

Buy it Here: Balsamic Vinegar

Once the flatbreads are ready, drizzle with the balsamic glaze and sprinkle with Parmesan cheese. Add more chopped fresh basil, if desired. Cut into strips ( I used a pizza slicer) and serve.

So try out this healthy margherita flatbread recipe when you’re in the mood for homemade pizza but prefer to not have to wait. And as always, leave me a comment and tell me how it went!