Grilled Margherita Flatbread with Fresh Basil and Mozzarella

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A light and airy grilled flatbread topped with fresh mozzarella, ripe tomatoes, and fragrant basil, perfect for pairing with a glass of Pinot Grigio. This Italian-inspired pizza recipe (vegetarian), ready in about 105 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup warm water
• 2 tbsp olive oil
• 1/2 tsp salt
• 8 oz fresh mozzarella cheese
• 2 medium ripe Roma tomatoes
• 1/4 cup fresh basil leaves
• 1 minced garlic clove
• 1/4 tsp black pepper
• to taste sea salt flakes

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (110°F) and let sit for 5 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Pour in the yeast mixture and 1 tbsp olive oil, mixing until a soft dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Divide the dough into two equal portions and roll each into a 10-inch oval flatbread.
5. Step 5: Brush each flatbread lightly with 1/2 tbsp olive oil and grill for 2-3 minutes per side until grill marks appear and the bread is puffed and cooked through.
6. Step 6: Slice 8 oz fresh mozzarella into 1/4-inch thick pieces and cut 2 medium Roma tomatoes into thin rounds.
7. Step 7: Arrange mozzarella and tomato slices evenly over the grilled flatbreads, sprinkle with 1 minced garlic clove, 1/4 cup fresh basil leaves, 1/4 tsp black pepper, and sea salt flakes to taste.
8. Step 8: Close the grill and cook flatbreads for an additional 2 minutes until the cheese begins to soften but not fully melt. Remove from heat and serve warm alongside a chilled glass of crisp Pinot Grigio.