Wood-Fired Flatbread with Tomato, Mozzarella, and Basil
Thin flatbread baked to crisp edges topped with fresh tomato slices, creamy mozzarella, and aromatic basil leaves for a simple Mediterranean treat. This mediterranean-inspired pizza (vegetarian) ready in about 30 minutes pairs all-purpose flour, instant dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 instant dry yeast
- 3/4 cup (110°F) warm water
- 2 tbsp plus 1 tbsp for brushing olive oil
- 1 tsp kosher salt
- 2 medium ripe tomatoes, thinly sliced
- 8 oz fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp instant dry yeast, and 1 tsp kosher salt. Stir in 3/4 cup warm water and 2 tbsp olive oil, mixing until a sticky dough forms.
- Step 2: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel, and let rise for 1 hour until doubled in size.
- Step 3: Preheat your oven to 475°F with a baking stone or sheet inside to heat.
- Step 4: Punch down the dough and roll out into a 12-inch thin round. Transfer to a sheet of parchment paper.
- Step 5: Brush 1 tbsp olive oil over the dough surface. Arrange 2 thinly sliced medium tomatoes evenly on the dough, then top with 8 oz sliced fresh mozzarella.
- Step 6: Slide the parchment with the flatbread onto the hot baking stone and bake for 12-15 minutes until the crust is crisp and cheese is melted and slightly golden.
- Step 7: Remove from oven, scatter 1/2 cup fresh basil leaves over the flatbread, sprinkle 1/4 tsp black pepper, slice, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wood-Fired Flatbread with Tomato, Mozzarella, and Basil take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wood-Fired Flatbread with Tomato, Mozzarella, and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Wood-Fired Flatbread with Tomato, Mozzarella, and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wood-Fired Flatbread with Tomato, Mozzarella, and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Wood-Fired Flatbread with Tomato, Mozzarella, and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
