Build Your Own Flatbread Pizzas

Ingredients:

• 4 pre-cooked 10-inch (25 cm) flatbreads (naan, lavash, chepati, etc. use gluten free if desired)
• 2 oz (213 ml) can of pizza sauce
• Small jar basil pesto
• 18 oz (510 g) bag shredded mozzarella cheese

Pizza Toppings:

Pepperoni:

• 1 small package pepperonis

Veggie:

• Caps and bases from 1 green bell pepper, sliced
• Caps and bases from 1 red bell pepper, sliced
• 3 mushrooms, sliced

Turkey Pesto:

• 2 slices deli turkey, thinly sliced
• 1 shallot, sliced

Prosciutto and Arugula:

• Extra-virgin olive oil for drizzling
• Salt and pepper to taste
• 4 slices prosciutto
• 1 packed cup (20 g) arugula leaves

Method:

Preheat the oven to 450 F (232 C).

Lay out flatbreads, sauces, cheese, and toppings. You can use any leftover meat, vegetables, herbs, and even fruit for toppings, or use these suggestions:

For pepperoni pizza, top flatbread with a thin layer of pizza sauce, a small handful of cheese, and pepperonis. For veggie pizza, top flatbread with a thin layer of pizza sauce, a small handful of cheese, and sliced red and green bell peppers and mushrooms. For turkey pesto pizza, top flatbread with a generous layer of pesto, a small handful of cheese, turkey, and shallot. For prosciutto and arugula pizza, top flatbread with a drizzle of olive oil, a sprinkle of salt and pepper, and a handful of cheese.

Transfer pizzas to 2 baking sheets and place in the oven for 7-9 minutes, or until the cheese is melted and flatbreads have browned. Remove from the oven and let rest for 3-4 minutes.

Top the olive oil flatbread with a handful of arugula and the prosciutto. Slice all pizzas into 4 pieces and serve.