Flatbread Pizza
Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 flatbreads (8 slices each)
Ingredients
For the Flatbread Crust:
- 1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*
Toppings - Margherita Variation:
- ½ cup prepared tomato pizza sauce
- 6 ounces shredded mozzarella cheese heaping 3/4 cup
- 2 tablespoons grated Parmesan
- 1 tablespoon extra-virgin olive oil
- Fresh basil leaves roughly torn
- Balsamic Glaze optional (see notes)
Toppings - Pesto Variation:
- ⅓ cup Basil Pesto or prepared pesto of choice
- 3 ounces shredded mozzarella cheese heaping 2/3 cup
- 3 ounces crumbled goat cheese about 1/2 cup
- 1 cup cherry tomatoes halved
- Chopped fresh basil
- Balsamic Glaze optional (see notes)
Instructions
- Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
- IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
- FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
- FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
- Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
Notes
- *Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11x14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
- *Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
- TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
- TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
- TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
- TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
- TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.
Nutrition
Serving: 1slice (of 16)Calories: 147kcalCarbohydrates: 12gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 16mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 351IUVitamin C: 3mgCalcium: 104mgIron: 0.3mg
