Flatout® Meets Flying Olive for a Quick Margherita Pizza


Never ones to leave anything alone, Chuck and I decided to experiment to make a good recipe from the Flatout® site a fantastic one! Less carbs, We like it! -Barb L.


Yield: 1 Flatout®, enough for 2-4 people as an appetizer, 1 for dinner, unless you have teenagers in which case and all bets are off


1 Flatout® Thin Crust Flatbread

1 tsp Flying Olive Garlic Extra Virgin Olive Oil. You can also use Tuscan Herb, a Dipping Oil, or Basil EVOO

1/3 cup shredded mozzarella

¼ cup fresh mozzarella, patted dry and then cubed

6-8 ripe cherry tomatoes, quartered

6 basil leaves, julienned

1-2 tsp Flying Olive 18 Year or more Dark Balsamic Vinegar


Turn the oven on to 375 degrees.

Place the Flatout® Flatbread on a cookie sheet and brush with the Flying Olive Extra Virgin Olive Oil of Choice. Bake at 375 for 2 minutes.

Remove from the ovenand spead the shredded mozzarella on the flatbread. Top with the fresh mozzarella cubes, the cherry tomatoes, and the basil. Return to the oven and bake for 4 minutes until the cheese melts.

Drizzle with the Flying Olive Balsamic Vinegar of Choice. Cut into pieces and enjoy!

From the flatout.com recipe site

Submitted by Chuck and Barb L.