Flatbread Pizza

Flatbread Pizza is the perfect solution when you’re craving homemade pizza without the hassle of making dough from scratch. With store-bought or homemade flatbread as the base, these pizzas come together in just 20 minutes and can be customized to your taste. Whether you prefer a classic Margherita with tomato and mozzarella or a fresh, vibrant pesto version with goat cheese and cherry tomatoes, this recipe delivers crispy, flavorful flatbreads every time.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes from start to finish.

• Two delicious variations: Choose between Margherita or pesto—or make both!

• Customizable: Add your favorite toppings or use what you have on hand.

• No special equipment needed: Just a baking sheet and parchment paper.

• Minimal cleanup: Especially if using pre-cooked store-bought flatbread.

• Great for weeknights: Satisfies pizza cravings without the delivery wait.

• Kid-friendly: Simple toppings and flavors that appeal to all ages.

• Elegant enough for entertaining: Serve as appetizers or a light dinner.

• Healthier twist: Use whole wheat crust and fresh ingredients.

• Works with leftovers: Great way to use up sauces, cheeses, and veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Flatbread Crust
1 whole wheat pizza dough (divided into 2), or
2 store-bought single-serving pizza doughs, or
2 pre-cooked flatbreads or naan

Toppings – Margherita Variation
½ cup prepared tomato pizza sauce
6 ounces shredded mozzarella cheese (heaping ¾ cup)
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
Fresh basil leaves, roughly torn
Balsamic glaze (optional)

Toppings – Pesto Variation
⅓ cup basil pesto (store-bought or homemade)
3 ounces shredded mozzarella cheese (heaping ⅔ cup)
3 ounces crumbled goat cheese (about ½ cup)
1 cup cherry tomatoes, halved
Chopped fresh basil
Balsamic glaze (optional)

Directions

1. Preheat Oven: Place a rack in the upper third of your oven and preheat to 450°F. Line a large baking sheet with parchment paper.

2. Prepare the Crust:

   • Homemade Dough: Roll or stretch each portion of dough into a ¼-inch thick oval. Let rest if the dough springs back. Transfer both to the prepared baking sheet.

   • Pre-cooked Flatbread: Lightly brush both sides with olive oil and place on the baking sheet.

3. Add Toppings:

   • For Margherita: Spread tomato sauce on each crust, leaving a thin border. Top with mozzarella and Parmesan, then drizzle with olive oil.

   • For Pesto: Spread pesto thinly over each crust. Add mozzarella, goat cheese, and halved cherry tomatoes.

4. Bake: Bake for 12–15 minutes, or until the crust is golden and lightly crisp. Rotate the pan 180 degrees halfway through baking for even cooking.

5. Finish and Serve: Remove from oven. Sprinkle with fresh basil and drizzle with balsamic glaze if desired. Let rest for a minute or two before slicing and serving.

Servings and timing

Servings: 2 flatbreads (about 8 slices each)
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Add protein: Top with grilled chicken, or cooked sausage.

• Make it spicy: Add red pepper flakes or sliced jalapeños.

• Use other cheeses: Try fontina, burrata, ricotta, or feta.

• Veggie-packed: Add roasted red peppers, mushrooms, spinach, or zucchini.

• Mediterranean twist: Use hummus instead of sauce and top with olives and arugula.

• BBQ style: Swap tomato sauce for BBQ sauce and add chicken and red onions.

• Breakfast flatbread: Add eggs and bake until just set.

• Mini versions: Use pita or smaller naan rounds for personal-sized pizzas.

• Make it vegan: Use dairy-free cheese and plant-based pesto.

• Try different sauces: Swap in white sauce, garlic oil, or sun-dried tomato spread.

Storage/Reheating

Store leftover flatbread pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5–7 minutes or in a skillet over medium heat to maintain crispiness. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use naan instead of flatbread?

Yes, naan makes an excellent base and gets wonderfully crispy in the oven.

Do I need a pizza stone?

No, a regular baking sheet works perfectly for this recipe.

Can I freeze these?

You can freeze the unbaked topped flatbreads for up to 1 month. Bake from frozen, adding a few extra minutes.

What’s the best way to make the crust crispy?

Preheat the oven fully and bake the flatbreads on the upper rack for the crispiest texture.

Can I use gluten-free dough?

Yes, most gluten-free pizza doughs or flatbreads will work as a substitute.

What’s a good pesto substitute?

Try sun-dried tomato pesto, garlic oil, or even hummus for a different flavor base.

Is this good for entertaining?

Absolutely. Slice into small pieces and serve as an appetizer or flatbread platter.

Can I grill the flatbread pizzas?

Yes, place them directly on a preheated grill over medium heat for 4–5 minutes per side.

Can I make this ahead?

You can prep the dough and toppings ahead of time and assemble just before baking.

What’s the best cheese for flatbread pizza?

Mozzarella melts well, but goat cheese, Parmesan, and fontina all bring great flavor.

Conclusion

Flatbread Pizza is your go-to for a quick, delicious, and customizable meal that doesn’t sacrifice flavor for convenience. Whether you’re craving the comforting simplicity of Margherita or the fresh zest of a pesto-topped slice, this easy recipe has you covered. Keep flatbread on hand, and you’ll always be just 20 minutes away from pizza night.

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