Description
This Pizzeria Flatbread recipe offers a quick and delicious way to enjoy pizza flavors on a crispy flatbread crust. Perfect for an easy weeknight dinner, it can be customized with your favorite toppings and baked to bubbly, golden perfection in just about 12 minutes.
Ingredients
Scale
Base
- 2 store-bought or homemade flatbreads or naan
- ½ cup pizza sauce
Cheese & Seasonings
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
Toppings
- ½ cup sliced pepperoni or cooked sausage (optional)
- ¼ cup sliced black olives
- ¼ cup sliced bell peppers
- ¼ cup sliced red onion
Garnish
- Fresh basil or parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Flatbreads: Place the flatbreads evenly spaced on the prepared baking sheet, setting the stage for topping assembly.
- Spread Sauce: Spread a thin, even layer of pizza sauce over each flatbread to create a flavorful base.
- Add Cheese and Seasonings: Sprinkle shredded mozzarella cheese and grated Parmesan evenly over the sauce, then dust with Italian seasoning and crushed red pepper flakes if you desire a little heat.
- Apply Toppings: Arrange your choice of sliced pepperoni or cooked sausage, black olives, bell peppers, and red onions over the cheese for a customizable flavor profile.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the cheese is melted and bubbly and the flatbread edges turn golden and crisp.
- Finish and Serve: Remove from oven and let cool slightly for safe handling. Garnish with fresh basil or parsley, slice into portions, and serve warm to enjoy the melty, fresh flavors.
Notes
- Customize your flatbread with additional toppings such as mushrooms, spinach, or sun-dried tomatoes for variety.
- For a crisper crust, bake the flatbreads directly on the oven rack for the last 2 minutes of cooking.
- Omitting meat toppings makes this recipe suitable for vegetarians.
