Directions 6 steps | 35 Minutes
Preheat the oven to 425°F. Line two sheet pans with parchment paper. Lightly dust your work surface. Divide the dough into two pieces. Roll out each piece of dough into a thin, oblong shape.
Transfer each flatbread onto the prepared sheet pans.
Spread tomato sauce evenly over the flatbreads, except for a ½ inch border around the edge.
Evenly sprinkle the shredded mozzarella between the two flatbreads.
Top with the sliced fresh mozzarella and the Italian tomatoes. Bake for 12-15 minutes or until the cheese is melted, the tomato sauce hot and the edges are golden brown.
Drizzle extra-virgin oil on top of each Margherita flatbread, add the fresh chopped basil and a sprinkle of kosher salt. Enjoy!