Jarrett Cutsler

Margherita Flatbread

Jarrett Cutsler
Margherita Flatbread


This Margherita Pizza will blow you away because of how easy it is! I am for real. Go to the grocery store (I love Wegmans). Pick up Garlic Naan Bread. Pick up a ball of Mozzarella. Pick up Basil Leaves (hell, buy a plant because Basil ROCKS). Pick up a Beefsteak Tomato. Pick up Balsamic Glaze. THAT’S IT. GET IN YOUR CAR AND LEAVE. Just make sure you pay first. Then go home.

For the record, I somehow feel healthy when I eat this because of how fresh it is. DISCLAIMER: It’s not healthy. I mean sure, it’s not MickyD’s, but I’ts no salad. WHO CARES IT TASTES GOOD.


Margherita Flatbread


2 Garlic Naan Bread (1 pack)

6 Basil Leaves (sliced length-wise)

1 Beefsteak Tomato

1 Ball of Mozzarella

Olive Oil (baste the flatbreads)

A Pinch of Salt & Pepper


  1. Preheat the oven to 400 degrees.

  2. Using a brush, baste each flatbread (very lightly) with Olive Oil. Pinch and release that tiny bit of salt and pepper (don’t overdo it).

  3. Slice your Mozzarella Ball into 1/4 inch slices. Don’t go too thick, or you’ll get a watery pie. I usually do 3-4 slices per flatbread.

  4. Slice your Tomato into 1/4 inch slices. Again, don’t go too thick. You want these babies to cook! I usually do 3-4 slices per flatbread.

  5. Pop it in the oven until the Mozzarella is completely melted and the tomato slices are becoming wilted. Approx. 15 mins.

  6. Once they are cooked, let them cool down for a few minutes. While that happens, cut your fresh basil and get that balsamic glaze handy.

  7. Garnish with the basil leaves and drizzle with the balsamic glaze. What’s left? ENJOY!