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Flatbread Pizza Recipe

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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.

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

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Place the flatbreads on the prepared baking sheet and lightly brush them with olive oil for crispier edges.
  3. Spread the pizza sauce evenly over each flatbread, leaving a small border around the edges.
  4. Sprinkle the mozzarella evenly over the sauce, followed by the Parmesan cheese.
  5. Arrange the pepperoni slices over the cheese, then sprinkle with Italian seasoning and garlic powder.
  6. Bake for 8–12 minutes, or until the cheese is melted and bubbling and the flatbread edges are golden and crisp.
  7. 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

Find it online: https://thefamilycooking.com/flatbread-pizza-recipe/