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Margherita Flatbread Pizza

Margherita Flatbread Pizza reads umami 5.7, salinity 5.1 and herbaceous 5.0 on Palate's 0–10 flavor X-ray — a Italian main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 5.7 · Salinity 5.1 · Herbaceous 5.0 · Richness 4.3 · Allium 3.7 · Fruity 3.0 · Sweetness 2.9 · Sourness 2.7 · Nutty 2.5 · Funk & Ferment 2.3 · Floral 2.1 · Bitterness 2.0 · Citrus 1.7 · Earthy 1.6 · Warm Spice 1.5

What's in it (10)

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 163.8 kcal, 8.8 g protein, 7.6 g fat, 15.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Position an oven rack in the upper third and heat the oven to 475°F; if you have a baking stone or steel, set it on the rack to heat as well.
  2. Warm 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 30 seconds.
  3. Stir in the drained crushed tomatoes, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens slightly and no longer looks watery, 5-6 minutes. Remove from heat.
  4. Brush both sides of the flatbreads with the remaining 2 tablespoons olive oil. Set directly on the hot rack or stone and bake until just beginning to color at the edges, 3-4 minutes — this pre-bake is what keeps the center crisp instead of soggy once the toppings go on.
  5. Pull the flatbreads out and spread each with a thin layer of the tomato sauce, leaving a 1/2-inch border. Arrange the mozzarella slices evenly over the sauce.
  6. Return the flatbreads to the oven and bake until the cheese is fully melted and the crust is deeply golden at the edges, 6-8 minutes.
  7. Switch the oven to broil and broil 30-60 seconds, watching closely, until the cheese is bubbling and spotted brown in places.
  8. Remove from the oven, scatter half the torn basil over the hot flatbreads, and drizzle lightly with olive oil.
  9. Sprinkle with the Parmesan, flaky sea salt, and remaining basil, slice into wedges, and serve immediately.

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Keep reading: what umami, salinity, herbaceous mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.