flatbread pizza

15 Minute Margherita Flatbread Pizza - delicious, easy recipe for a homemade pizza made with Naan Bread, Fresh Mozzarella, Tomatoes, Garlic and Basil that's great for busy weeknight dinners or parties.

15 Minute Easy Margherita Flatbread Pizza

naan bread

mozzarella cheese (sliced to ⅓- 1/2 inch thickness)

tomato (sliced as thin as possible)

basil

garlic (pressed; garlic

Olive oil

1.5 Tbsp Balsamic Vinegar

Salt & Pepper

Press 3 fresh garlic cloves and mix with 1.5tbsp oil.

Brush the flatbread with oil &amp; garlic with half the mixture. Place in preheated to 350°F oven for 5 minutes to crisp up.

Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt &amp; pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt &amp; pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.

Meanwhile mix the remaining oil &amp; garlic with 1.5 tbsp balsamic vinegar, stirring until a smooth emulsion forms.

Chop 5-6 basil leaves.

Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

This flatbread pizza is thin, crispy, and loaded with flavor from toppings like prosciutto, arugula and shaved parmesan, ready in no-time flat!

Flatbread Pizza

garlic, pressed through garlic press

lavash bread

Salt

Black pepper

mozzarella cheese

arugula

super thin-sliced red onion

Parmesan

tomatoes

garlic

red win vinegar

parsley

salt

black pepper

olive oil

To prepare the chutney: place all ingredients except for the olive oil into the bowl of a food processor, and process until a paste-like consistency; with the processor running, slowly drizzle in the oil until everything is emulsified; use immediately, or keep in a covered container in fridge.

To prepare the flatbread pizzas: preheat the oven to 400°, and line a large (or two smaller) baking sheets with foil.

Combine about 2 tablespoons of the olive oil with the pressed garlic, and brush one side of each lavash bread with the mixture; place the lavash, oil-side up, onto the baking sheet and bake for 6 minutes, just until it begins to become crisp.

Remove from oven, flip the lavash over onto the other side, and sprinkle that side with equal amounts of the grated mozzarella cheese; place back into the oven to bake for about 5 minutes, or until the sides of the lavash are golden-brown and crispy, and the cheese is melted.

Finish the pizzas by sprinkling on the crispy prosciutto, then some of the arugula and thinly sliced red onion, and by drizzling on some of the sun-dried tomato chutney; finish with a bit of shaved parmesan, and cut the pizzas into wedges or squares, and serve hot or room temp.

A thin, crispy flatbread crust with three types of flavorful cheeses and seasoned sautéed mushrooms!

Three Cheese Mushroom Flatbreads

½ oz sliced mushrooms (I used Baby Bellas)

parsley flakes

marjoram

Flatout Light Original Flatbread

½ oz 2% shredded Mozzarella cheese

½ oz Parmesan cheese (finely shredded)

black pepper (to taste)

Pre-heat the oven to 350.

Lightly mist a small skillet with cooking spray and bring to medium heat. Add the mushrooms, parsley and marjoram and cook, stirring occasionally, for a few minutes until the mushrooms are browned and cooked. Add the garlic, stir together and cook for another 30 seconds to a minute until garlic is fragrant. Set aside.

Place the flatbread directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mozzarella over the top and follow with the mushrooms. Sprinkle the parmesan over the mushrooms and follow with a bit of black pepper. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.

This spinach artichoke flatbread pizza is one of my favorite easy dinner recipes! The creamy sauces and melty cheese are perfect on top of the crisp crust.

beans

artichokes (halved)

lemon juice

sea salt

½ garlic clove

pepitas

loose-packed spinach

Angelic Bakehouse Flatzza™ Crust

spinach

white cheddar cheese

artichokes (quartered)

mint leaves

microgreens

Red pepper flakes (optional)

Make the Creamy Artichoke Spread: In a food processor, combine the beans, artichokes, lemon juice, salt, garlic, and olive oil and puree until creamy. Scoop the mixture out of the food processor and set aside.

Make the Spinach Pesto: In the food processor, combine the pepitas, garlic, salt, lemon juice, and spinach. Pulse until the pepitas are well chopped. Drizzle in the olive oil and pulse until combined.

Preheat the oven to 400°F.

Place the Flatzza™ crust on a baking sheet. Spread a layer of the artichoke spread over the crust (you likely won’t use it all). Lay the spinach leaves on top (see video), then top with ¾ cup of the cheese, the artichokes, and the remaining ¼ cup cheese. Bake for 10 to 14 minutes or until the cheese is bubbling.

Remove from the oven and top with dollops of pesto and sprinkle with the parsley, mint leaves, microgreens, and red pepper flakes, if desired. Slice and serve.

https://www.youtube.com/watch?v=Hje27yoDyLM

This 15-minute chicken bacon ranch flatbread pizza is loaded with creamy ranch, crispy bacon bits, and melted mozzarella cheese. It&#039;s quick comfort food everyone will love!

Chicken Bacon Ranch Flatbread Pizza

naan flatbread

Ranch dressing

Mozzarella cheese

chicken (shredded)

bacon (crumbled)

onion

Spread 2/3 cup ranch dressing amongst 2 naan flatbreads.

Then add 1 cup of shredded mozzarella cheese, 3/4 cup cooked shredded chicken, 6 stripes of cooked crumbled bacon, and about 3 tablespoons of chopped green onion on top of both naan pizzas.

Bake in the oven at 350 degrees Fahrenheit for about 8-10 minutes or until the cheese is melted.

Like to make easy, homemade pizza? Use naan bread as the crust in this simple naan pizza recipe and enjoy a delicious, fast weeknight meal.

Naan Pizza

naan

pizza sauce (100 g)

mozzarella (85 g)

cheddar

To Serve: fresh basil, crushed red pepper

Prep: Preheat oven to 450°F (230°C). Once hot, place naan directly on the racks and cook for 2 minutes. Flip carefully with tongs, then cook for another 2 minutes. Remove naan from the oven.

Assemble: Spread 2 Tbsp of sauce onto each naan, followed by ¼ cup of mozzarella and 2 Tbsp of either cheddar or parmesan.

Bake: Carefully place naan directly on the oven racks and bake for 4 to 5 minutes, or until cheese is melted and crust is golden brown.

Serve: Allow to cool slightly, then cut into slices and top with fresh basil and crushed pepper.

This pizza is baked on na&#39;an bread, using mozzarella and feta cheeses, garlic, red onions, and spinach for a healthy Greek twist on classic pizza. Ready in only 15 minutes! Makes a great quick weeknight dinner or weekend lunch.

Spinach and Feta Flatbread Pizza

flatbread

mozzarella cheese (shredded)

garlic powder

tsp black pepper

spinach (torn)

red onions (sliced)

garlic (sliced)

feta cheese crumbles

tsp sea salt

extra virgin olive oil (for drizzling)

Place a pizza stone or baking sheet in the oven and preheat to 450° Fahrenheit (skip if air frying).

Spread the mozzarella cheese on the flatbread and sprinkle with black pepper and garlic powder. Add spinach, red onions, garlic and feta cheese.

Bake for 10-12 minutes on the preheated pan. If air frying, set the air fryer to 400°F and air fry for 4-5 minutes. Remove from the oven and drizzle lightly with olive oil and sprinkle with sea salt.

The most delicious homemade Vegan Pesto Pizza ever to impress your friends and family! Made with an oil-free spinach pea pesto, homemade vegan parmesan cheese, fresh basil, homemade flatbread and incredible flavor in every bite!

Vegan Pesto Flatbread Pizza

spinach pesto

lemon parmesan cheese

recipe

red pepper flakes

First, make the vegan spinach pesto. Store in the fridge until ready to use. It will last 4-5 days in the fridge.

Make the lemon parmesan cheese. This can be made many days in advance and will stay fresh in the fridge.

Make the flatbreads, which I recommend the day of for the best fresh taste, but the day before is fine, too. Just make sure to seal them well, so they don&#039;t dry out.

Once you have all the components made, if using flatbread that is just made and is still warm, go ahead and warm up the pesto (if it&#039;s in the fridge) either in the microwave or stove until heated through.

Spread the pesto on the flatbread with an even generous layer.

Top with lots of the vegan lemon parmesan cheese.

Top with red pepper flakes and chiffonade basil. Enjoy!

NOTE: If wanting to heat up the whole pizzas instead of warming up the pesto first and melt cheese or something, then just spread the pesto on each flatbread and add whatever toppings and heat in the oven at 375°F  for about 10 minutes. DO NOT add the parmesan cheese until after though or it will burn since it has already been cooked.

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.

Homemade Flatbread Pizza Recipe

yeast

sugar

(180 milliliters) warm water, (between 100-110°F, 38-43°C)

(250 grams) all-purpose flour flour

olive

garlic powder garlic

Prepare the dough

Whisk the yeast, sugar, and warm water together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

Add the flour, olive oil, and salt (and garlic/seasoning if using). Mix on low speed with the dough hook attachment until combined, about 2 minutes. The dough should be thick, yet soft and slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle, mix in more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly tacky dough.

Knead the dough

Keep the dough in the mixer and beat with the dough hook on low speed for an additional 6–8 minutes, or knead by hand on a lightly floured surface for 6–8 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a &#8220;windowpane test&#8221; to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it&#8217;s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can continue with the recipe or place the covered dough in the refrigerator for up to 2 days. More instructions in the make ahead Note below.

As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.

Shape the dough

Punch the dough down to release any air. Divide the dough in half. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don&#8217;t worry about the shape of the dough, just make sure it&#8217;s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)

Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1 teaspoon of olive oil. Top each with your favorite toppings.

Bake for 15–20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.

Cover and store leftovers in the refrigerator for up to 1 week.

https://www.youtube.com/watch?v=9sOdXbgsCms

Adapted from my favorite pizza crust recipe, this homemade flatbread pizza bakes up into a thin and chewy base for your favorite flatbread toppings. Quicker, easier, and thinner than pizza, this flatbread dough takes about 1 hour start to finish and is perfect for beginners.

Get the full recipe: https://sallysbakingaddiction.com/homemade-flatbread-pizza-recipe/

• Ask your recipe question or leave a review over on the recipe page.

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Homemade Flatbread Pizza | Sally's Baking Recipes

This quick, budget take on classic spinach and egg 'florentine' pizza uses flatbreads instead of traditional dough

Cheap-as-chips veggie pizza

carton passata

mozzarella

eggs

nutmeg

Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.

You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.

Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.

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Top 10 flatbread pizza recipes from across the web

The most viewed flatbread pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 Minute Easy Margherita Flatbread...

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The most viewed flatbread pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine