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Sheet Pan Margherita Flatbread Pizza (No Soggy Center)

A sheet pan margherita flatbread pizza with a two-cheese barrier trick that keeps the crust crisp instead of soggy.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 flatbreads or naan (about 8 inches each)
  • 2 tbsp olive oil, plus more for the pan
  • 1 garlic clove, grated (or 1/2 tsp garlic powder)
  • 1/2 cup finely grated parmesan
  • 8 oz low-moisture whole-milk mozzarella, shredded
  • 8 oz fresh mozzarella, torn into small pieces
  • 2 cups cherry or heirloom tomatoes, sliced and blotted dry
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh basil leaves, torn
  • Flaky salt and cracked black pepper, to finish

Instructions

  1. Place a large rimmed sheet pan in the oven and preheat to 450°F (230°C) with the pan inside — let it heat for at least 10 minutes.
  2. Meanwhile, whisk the grated garlic into 2 tbsp olive oil and brush it evenly over both sides of each flatbread.
  3. Sprinkle each flatbread with grated parmesan, then a thin layer of shredded low-moisture mozzarella, covering edge to edge — this is the barrier that keeps the crust from getting soggy.
  4. Carefully remove the hot pan, place the flatbreads directly on it, and bake for 6-8 minutes, until the edges start to crisp and the cheese barrier is fully melted.
  5. Pull the pan out, scatter on the blotted tomato slices and torn fresh mozzarella, and return to the oven for another 4-5 minutes, until the fresh mozzarella is melted and soft.
  6. Switch the oven to broil and blister the tops for 60-90 seconds, watching closely so the crust edges don’t burn.
  7. While the pizzas bake, blend or muddle the torn basil into the 1/4 cup olive oil to make a quick basil oil.
  8. Remove from the oven, drizzle with basil oil, and finish with flaky salt and black pepper. Slice and serve immediately.

Notes

Blot juicy tomatoes on paper towels before topping — excess liquid overwhelms even the cheese barrier. Naan holds up better than very thin lavash-style flatbread if you want extra crunch. Leftover basil oil keeps refrigerated for about a week and is great on eggs or pasta.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Baking
  • Cuisine: Italian-American