Margherita Flatbread with Basil Olive Oil Drizzle

May 28, 2025

Margherita Flatbread with Basil Olive Oil at The Little Shop of Olive Oils

Some recipes are beautiful because they’re uncomplicated.

This Margherita Flatbread is exactly that — ripe tomatoes, fresh mozzarella, and a generous brush of Basil Olive Oil. When it bakes, the cheese melts into the tomatoes, the edges crisp up, and the whole kitchen smells like summer.

What makes this version special is the drizzle of Basil Olive Oil both before and after baking. It layers that fresh basil flavor into every bite without overpowering the simplicity of the ingredients. A sprinkle of sea salt and freshly cracked pepper is all you need to bring everything into balance.

This is the kind of recipe that works for a casual lunch, an easy appetizer, or sliced into squares for friends. Simple ingredients. Honest flavor. And a reminder that sometimes less really is more.

Margherita Flatbread with Basil Olive Oil Drizzle

A crisp flatbread topped with fresh mozzarella and ripe tomatoes, finished with a drizzle of Basil Olive Oil for a bright and simple Italian-inspired dish.

Author: https://shopevoo.com
Prep Time: 10 minutes
Servings: Serves 2-4
Category: Main Courses

Ingredients

1 store-bought or homemade flatbread
1½ tbsp Basil Olive Oil, plus more for drizzling
1–2 ripe tomatoes, thinly sliced
6–8 oz fresh mozzarella, sliced
¼ tsp sea salt
Freshly cracked black pepper, to taste
¼ cup fresh basil, sliced into ribbons (chiffonade)

Directions

Preheat oven to 425°F (220°C).
Place flatbread on a baking sheet or pizza stone.
Brush the base evenly with Basil Olive Oil, covering right to the edges.
Arrange slices of mozzarella and tomato evenly over the flatbread. Sprinkle with sea salt and freshly cracked black pepper.
Bake for 10–12 minutes, until the cheese is bubbly and just beginning to brown, and the flatbread is crisp around the edges.
Remove from oven, drizzle lightly with additional Basil Olive Oil, and sprinkle with fresh basil before serving.