5 Easy Flatbread Pizza Recipes
5 simple yet killer flatbread pizza recipes you can make with premade flatbread or naan bread crusts. The perfect app or easy quick dinner.
Servings: 3
Ingredients
Used across multiple pizzas
- 5 small flatbread crusts nann bread words too
- 14- ounce jar of pizza sauce
- 8- ounce bag shredded 3 or 4-cheese Italian blend
- 8- ounce pouch of mozzarella pearls
Classic Margherita
- Fresh basil leaves
- Fresh mozzarella
- Pizza sauce
Pepper, onion & mushroom
- Shredded cheese
- 1 small red onion thinly sliced as needed
- 1 poblano pepper thinly sliced as needed
- Sliced mushrooms
- Pizza sauce
Prosciutto, fig & mozzarella
- 8- ounce jar fig jam/spread
- 2-3 ounce package of prosciutto ham
- Balsamic glaze I use premade
- Fresh arugula
- Fresh mozzarella
Spicy pepperoni
- Shredded cheese
- pepperoni
- Pizza sauce
- Hot honey I like AR's Hot Honey
Pesto, mozzarella & tomato
- Basil pesto
- Halved cherry tomatoes
- Fresh mozzarella
Instructions
Baking instructions for all flatbreads
- Preheat oven to 425°F.
- Bake all flatbreads for about 12-15 minutes or until the cheese is fully melted and the crust is golden and reaches the desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on a hot baking sheet. These can also be grilled in about 5-7 minutes on medium-high heat with the cover down. Just be sure to oil grill grates with oil.
Classic Margherita
- Top flatbread with a light layer (1/4 cup) of pizza sauce and top with mozzarella pearls. Garnish with chopped basil just before serving.
Pepper, onion & mushroom
- Top flatbread with a light layer (1/4 cup) of pizza sauce and sprinkle with shredded cheese as needed. Top with pepper, onion, and mushrooms. You can also add pre-cooked sweet Italian sausage as well.
Prosciutto, fig & mozzarella
- Spread 2-3 tablespoons of fig jam on the flatbread. Top with mozzarella pearls and chunks of prosciutto torn apart with hands. Once out of the oven, top with fresh arugula and a drizzle of balsamic glaze
Spicy pepperoni
- Top flatbread with a light layer (1/4 cup) of pizza sauce and top with shredded cheese. Cover with whole or halved pepperoni slices. Drizzle with hot honey just before serving.
Pesto, mozzarella & tomato
- Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and halved cherry tomatoes. A balsamic glaze drizzle also works really well on this pizza!
Notes
I was able to easily make 5 small flatbread pizzas using all the ingredients above with A LOT of leftover ingredients. 8 ounces of mozzarella is enough to make about 4 flatbreads alone. You can easily make 10-15 small pizzas using the ingredient quantities as listed above, assuming you make a variety. If doubling each variation above, just grab 1 extra 8-ounce pouch of fresh mozzarella for pizzas that call for it.
You can use a larger ball of fresh mozzarella and chop, however, mozzarella pearls are really easy to use because they're sold as small precut circles of fresh mozzarella.