Flatbread Margherita

Ingredients for 2 servings:

• 2 flatbreads
• 200g mozzarella
• 2 tomatoes
• 2 tbsp olive oil
• 125 ml vegetable stock
• 150 g tomato paste, small can
• Basil, freshly chopped or dried
• ½ tsp sambal oelek
• garlic powder
• salt and pepper
• 1 small onion(s), if desired

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A quick version of the Margherita pizza. Almost as quick as frozen, but freshly made.

For the tomato sauce, heat the vegetable broth and stir in the tomato paste and 1-2 tablespoons of olive oil. Simmer for 1-2 minutes while stirring. If using dried basil, stir it in immediately. (I would sprinkle fresh basil directly onto the flatbread.) While simmering, season the sauce with sambal oelek (about 1/2 teaspoon), salt, pepper, and garlic powder. Add more olive oil to taste if needed. Spread the tomato sauce on the flatbreads. Slice the mozzarella and tomatoes. Spread the mozzarella and tomatoes on the flatbreads first, then the tomatoes. Don’t forget the basil if you have fresh basil. Sometimes I also thinly slice a small onion and scatter it on the flatbreads. This, of course, no longer makes it an authentic Margherita. Now bake the flatbreads on a pizza stone at 400°C for 10-12 minutes.