Description
5 simple yet killer flatbread pizza recipes you can make with premade flatbread or naan bread crusts. The perfect app or easy quick dinner.
Ingredients
Used across multiple pizzas
- 5 small flatbread crusts
- 14-ounce jar pizza sauce
- 8-ounce pouch mozzarella pearls
Classic margherita
- Fresh chopped basil (optional)
- Fresh mozzarella
- Pizza sauce
Pepper, onion & sausage
- 11-ounce fully cooked sweet Italian chicken sausage
- 8-ounce bag shredded mozzarella (or use quattro formaggio)
- 1 small red onion, thinly sliced as needed
- 1 poblano pepper, thinly sliced as needed
- Pizza sauce
Prosciutto, fig & mozzarella
- 8-ounce jar fig jam/spread
- 2–3 ounce package prosciutto ham
- 1/4 cup balsamic vinegar
- Fresh arugula
- Fresh mozzarella
Quatro formaggio & pepperoni
- 8-ounce bag Quattro formaggio cheese (mozzarella, provolone, romano and asiago)
- pepperoni
- Pizza sauce
Pesto, mozzarella & tomato
- 8-ounce fresh or jar pesto
- Halved cherry tomatoes (optional)
- Fresh mozzarella
Instructions
Baking instructions for all flatbreads
- Preheat oven to 425° F.
- Bake all flatbreads for about 10-12 minutes or until cheese is fully melted and crust is golden and reaches desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on the hot baking sheet. These can also be grilled in about 10 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 & sausage
- Slice cooked sweet Italian chicken sausage. Top flatbread with a light layer (1/4 cup) of pizza sauce and spinkle with either shredded mozzarella or quatro formaggio cheese as needed. Top with pepper, onion, and sweet italian sausage. Note: sausage must be fully cooked.
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. While pizza is cooking, bring a a small saucepan of balsamic vinegar to a simmer. Simmer until reduced by half and thickened, about 5 minutes. Top with fresh arugula drizzle balsamic reduction over pizza just before serving.
Quatro formaggio & pepperoni
- Top flatbread with a light layer (1/4 cup) of pizza sauce and top with quatro formaggio cheese. Top with whole or halved pepperoni slices.
Pesto, mozzarella & tomato
- Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and optional sliced cherry tomatoes.
Notes
I was able to easily make 5 small flatbread pizza 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 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.
I ate 1.5 pizza’s as a full meal.
