Why You’ll Love This Recipe
I love this flatbread pizza because it gives me all the flavors of homemade pizza with very little preparation. Since the flatbread is already baked, I don’t have to wait for dough to rise or spend time kneading and shaping it.
I can also customize each flatbread individually. I keep mine simple with mozzarella and pepperoni, or I add vegetables, different cheeses, and fresh herbs depending on what I have available. Best of all, it takes less than 20 minutes from start to finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large flatbreads or naan breads
- 1/2 cup pizza sauce or marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 20–24 pepperoni slices
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Fresh basil leaves, optional
- Crushed red pepper flakes, optional
Directions
- I preheat my oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- I place the flatbreads on the prepared baking sheet. For slightly crispier edges, I lightly brush them with olive oil.
- I spread pizza sauce evenly over each flatbread, leaving a small border around the edges.
- I sprinkle the mozzarella over the sauce, followed by the Parmesan cheese.
- I arrange the pepperoni slices evenly over the cheese, then sprinkle the pizzas with Italian seasoning and garlic powder.
- I bake the flatbread pizzas for about 8–12 minutes, or until the cheese is completely melted and bubbling and the edges of the flatbread are golden and crisp.
- I remove the pizzas from the oven and let them rest for 2–3 minutes. I add fresh basil or crushed red pepper flakes if desired, then slice and serve.
Servings and Timing
This recipe makes approximately 4 servings, depending on the size of the flatbreads and whether I serve the pizza as a main dish or appetizer.
- Prep time: 5 minutes
- Cook time: 8–12 minutes
- Total time: 13–17 minutes
- Servings: 4
Variations
Margherita Flatbread Pizza
I replace the pepperoni with slices of fresh tomato and use fresh mozzarella. After baking, I finish the pizza with fresh basil leaves and a small drizzle of olive oil.
Veggie Flatbread Pizza
I top the flatbread with sliced bell peppers, mushrooms, red onion, olives, and spinach. I make sure not to overload the flatbread because too many vegetables can release moisture and make the crust softer.
BBQ Chicken Flatbread Pizza
I replace the pizza sauce with barbecue sauce and top the flatbread with cooked shredded chicken, mozzarella, red onion, and a little cheddar cheese. I like adding fresh cilantro after baking.
Four-Cheese Flatbread Pizza
I skip the pepperoni and combine mozzarella, Parmesan, ricotta, and provolone. I sometimes add garlic and Italian seasoning for extra flavor.
Pesto Flatbread Pizza
I use pesto instead of tomato sauce and add mozzarella, cherry tomatoes, and cooked chicken. I finish it with fresh basil or arugula after it comes out of the oven.
Storage/Reheating
I let leftover flatbread pizza cool completely before storing it. I place the slices in an airtight container and refrigerate them for up to 3–4 days.
For reheating, I prefer using an oven or air fryer because either method helps restore the crispy texture. In the oven, I reheat the pizza at 375°F (190°C) for about 5–8 minutes. In an air fryer, I usually reheat it at 350°F (175°C) for 3–5 minutes.
I can also use the microwave for about 30–60 seconds, although I find that this produces a much softer crust.
FAQs
Can I use naan for flatbread pizza?
Yes. I often use naan because its soft interior and slightly chewy texture work particularly well for pizza. Pita bread and other sturdy store-bought flatbreads are good alternatives too.
Should I bake the flatbread before adding the toppings?
I don’t usually need to pre-bake store-bought flatbread because it is already cooked. When I want an especially crispy pizza, however, I bake the plain flatbread for 2–3 minutes before adding the sauce and toppings.
How do I keep flatbread pizza from getting soggy?
I use a relatively thin layer of sauce and avoid adding too many wet toppings. If I use vegetables with a high water content, I cook or drain them first. I also bake the pizza at a fairly high temperature so the crust crisps quickly.
Can I make flatbread pizza in an air fryer?
Yes. I assemble a flatbread that fits inside my air-fryer basket and cook it at about 375°F (190°C) for approximately 5–8 minutes. I check it early because air fryers vary and the cheese can brown quickly.
What can I serve with flatbread pizza?
I like serving flatbread pizza with a simple green salad, Caesar salad, roasted vegetables, tomato soup, or fresh fruit. When I serve it as an appetizer, I cut each flatbread into smaller squares or strips.
Conclusion
Flatbread pizza is a recipe I turn to when I want homemade pizza flavor without making pizza dough from scratch. I can have it prepared, baked, and ready to eat in less than 20 minutes, and I can easily change the toppings to suit whatever ingredients I have on hand. Whether I make classic pepperoni, veggie, pesto, or BBQ chicken flatbread pizza, I get an easy meal with crisp edges, melted cheese, and plenty of pizza flavor.
PrintFlatbread Pizza Recipe
This quick flatbread pizza has crisp edges, bubbling mozzarella, Parmesan, pepperoni, and flavorful pizza sauce. It is an easy homemade pizza ready in less than 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 8–12 minutes
- Total Time: 13–17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
- 2 large flatbreads or naan breads
- 1/2 cup pizza sauce or marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 20–24 pepperoni slices
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Fresh basil leaves, optional
- Crushed red pepper flakes, optional
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place the flatbreads on the prepared baking sheet and lightly brush them with olive oil for crispier edges.
- Spread the pizza sauce evenly over each flatbread, leaving a small border around the edges.
- Sprinkle the mozzarella evenly over the sauce, followed by the Parmesan cheese.
- Arrange the pepperoni slices over the cheese, then sprinkle with Italian seasoning and garlic powder.
- Bake for 8–12 minutes, or until the cheese is melted and bubbling and the flatbread edges are golden and crisp.
- Remove from the oven and rest for 2–3 minutes. Top with fresh basil or crushed red pepper flakes if desired, then slice and serve.
Notes
- For an extra-crispy crust, pre-bake the plain flatbread for 2–3 minutes before adding the toppings.
- Avoid using too much sauce or too many wet toppings, which can make the flatbread soggy.
- For a Margherita variation, replace the pepperoni with fresh tomato and fresh mozzarella, then finish with basil and a drizzle of olive oil.
- For a veggie variation, use bell peppers, mushrooms, red onion, olives, and spinach. Cook or drain high-moisture vegetables first.
- For BBQ chicken pizza, replace the pizza sauce with barbecue sauce and add cooked shredded chicken, mozzarella, red onion, cheddar, and fresh cilantro.
- For a four-cheese version, omit the pepperoni and use mozzarella, Parmesan, ricotta, and provolone.
- For pesto pizza, replace the tomato sauce with pesto and top with mozzarella, cherry tomatoes, and cooked chicken.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat at 375°F (190°C) in the oven for 5–8 minutes or at 350°F (175°C) in an air fryer for 3–5 minutes.
- Serve with a green salad, Caesar salad, roasted vegetables, tomato soup, or fresh fruit.
Nutrition
- Serving Size: 1/2 flatbread pizza
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg