Flatbread Pizza
intro
Crispy, customizable flatbread pizza ready in 25 minutes, with melty cheese, bright tomato sauce, and classic toppings for a no-fuss, satisfying meal.
Ingredients
Steps
Preheat oven and prep trays
Adjust your oven rack to the middle position, then preheat the oven to 230°C (450°F). Line two large baking sheets with parchment paper. Brush 5ml (1 teaspoon) of olive oil across the top surface of each flatbread, then place the oiled flatbreads on the prepared baking sheets.
Add sauce and seasonings
Divide the 180ml (3/4 cup) marinara sauce evenly between the four flatbreads, spreading it in a thin, even layer with the back of a spoon and leaving a 1cm (1/2 inch) uncovered border for the crust. Sprinkle the garlic powder, dried oregano, and 1g (1/4 teaspoon) kosher salt evenly over the sauced surface of each flatbread.
Layer cheese and toppings
Divide the 220g (2 packed cups) shredded mozzarella evenly across the sauced flatbreads, spreading it in a thin, uniform layer. Top with the sliced cremini mushrooms, red bell pepper strips, and turkey pepperoni, distributing toppings evenly to avoid overloading any single section.
Bake until crispy
Place the baking sheets in the preheated 230°C (450°F) oven, and bake for 10 to 12 minutes total. Rotate the baking sheets 180 degrees and swap their rack positions at the 6-minute mark to ensure even cooking. Bake until the cheese is fully melted and bubbly, and the flatbread edges are deep golden brown and crisp to the touch.
Garnish and rest pizzas
Remove the baked pizzas from the oven, and let them rest on the baking sheets for 2 minutes to allow the cheese to set. Drizzle the remaining 10ml (2 teaspoons) of olive oil evenly over the top of each pizza, then scatter the fresh basil leaves across the surface.
Slice and serve pizzas
Transfer the rested pizzas to a wooden cutting board, slice each into 4 equal wedges using a sharp pizza cutter, and serve immediately while the crust is crisp and the cheese is hot and stretchy.
Tips
2.For an extra-crispy crust, preheat a pizza stone for 10 minutes before baking, then transfer the assembled flatbreads directly to the stone for the last 3 minutes of cook time.
3.Always pat high-moisture toppings (canned pineapple, pickled vegetables, fresh sliced tomatoes) dry with a paper towel before adding them to the pizza to prevent soggy crust; swap toppings freely to match your taste preferences.
OMG this flatbread pizza is such a game changer! I threw it together last minute for my kid’s after-school playdate and all the little ones devoured it in 10 minutes. Used store-bought flatbread, added pepperoni and a little extra mozzarella, followed the bake time exactly and it was perfectly crispy. 10/10 will be making this for weekly meal prep!
SO good. Made this last night for a quick dinner after soccer practice and even my super picky husband asked for seconds. I added some leftover roasted veggies and a sprinkle of parmesan, it tasted way better than takeout and took literally no time to put together. Can’t believe I didn’t think of this hack sooner!
Brought these to our neighborhood block party cut into little squares and they were the first appetizer gone! Everyone was asking for the recipe, I felt so fancy even though it took me 20 minutes total to make 4 of them. Only note: if you’re making them for a crowd, prep the toppings ahead so you can pop them in the oven right before guests arrive!
This is perfect for my vegetarian household! I loaded mine up with bell peppers, mushrooms, olives, and a little feta crumble, and it was chef’s kiss. Cook time was spot on, the crust was crispy without being rock hard. Only thing I wish I did was add a little drizzle of hot honey at the end, next time for sure!
As a college student with barely any cooking supplies and a tiny dorm oven, this recipe saved me. I didn’t even have a pizza cutter, just used a regular knife to slice it, and it still turned out amazing. Way cheaper than ordering delivery every night, and I can customize it with whatever random leftovers I have in my mini fridge. 10/10 for broke busy students!
This recipe looks so easy, I can’t wait to try it! Quick question – has anyone made this with gluten-free flatbread? I have a gluten sensitivity and I’ve been looking for an easy pizza night option that doesn’t require making a whole crust from scratch. Would love to hear how it holds up!
Made these with my 7 year old for our weekly father-kid cooking night and we had a blast. He got to pile on all his favorite toppings (read: way too much cheese and a handful of pineapple, don’t @ me) and he was so proud to serve it to the rest of the family. Super easy for little kids to help with, no fancy steps or complicated prep!
I make a batch of these every Sunday for quick work lunches all week. They reheat really well in the toaster oven, don’t get soggy like regular leftover pizza does for some reason. I do a mix of veggie and pepperoni so I don’t get bored, and it cuts my lunch prep time down so much during the work week. Total win!
I added four different types of cheese to mine (mozz, provolone, parm, and a little cheddar) and it was the cheesiest most delicious pizza I’ve ever made at home. The flatbread gets that perfect crispy edge that’s way better than regular delivery pizza crust in my opinion. My mouth is watering just thinking about making it again this weekend.
Okay y’all, I am notoriously bad at cooking, like I burn toast half the time. I decided to try this recipe because it looked impossible to mess up, and I actually did it! It turned out edible, even my roommate said it was good. I’m so proud of myself, this might be my new go-to dish to bring to things now lmao
Made this for a casual date night in with my partner last weekend and it was so fun! We each made our own flatbread with our favorite toppings, paired it with a bottle of wine, and it was way nicer than going out to a crowded restaurant. Way cheaper too, we already had most of the ingredients in the fridge. 10/10 date night idea!