Build Your Own Flatbread Pizzas
These build-your-own flatbread pizzas offer a quick, customizable spin on classic pizza. Using pre-cooked flatbreads as a base, each pizza is topped with a combination of pizza sauce or pesto, melted mozzarella, and a variety of meats, vegetables, or fresh greens. The quick bake crisps the flatbread edges while melting the cheese to bubbly perfection. Distinctive for its versatility, speed, and playful, DIY approach, it lets everyone tailor flavors to their taste without sacrificing flavor or texture.
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.