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Flatbread Pizza is a ridiculously quick and delicious dinner.
We enjoy it at least one night every week.
Yes, I’m a foodie. But I’m also a mom, an Uber driver to a little rascal 5-year-old boy, and a business owner.
I create, test, and photograph everyday gourmet recipes for SisterSpiceKitchen.com. All day, every day. And I love it.
But Mama needs a break on busy weeknights. A drink wouldn’t hurt either. I admit that dialing for dinner is an appealing idea on days like today.
What would I define as a “day like today?” My son’s home early from school. Need I say more? See Exhibit A:
A “Luxury Fort” in the McCabe-Chang Family Room
So what’s a frustrated foodie to do?
Buy some good flatbread, I say. And jeuge that baby up.
With shaved truffles and bechamel sauce? Uh… no.
We’re going old-school with red sauce, mozzarella, and pepperoni. And we’re gonna love it.
30 minutes, a nice little side salad, and voila!
Easy flatbread pizza with pepperoni.
With pizza this quick, easy, and delicious we’ll never order pizza delivery again.
If you don’t like pepperoni, substitute any topping you like. Or just go naked Margherita-style.
But whatever you do, don’t skip the olive oil or cornmeal steps. They’re the secret to a perfectly crisp-bottomed, Italian style pizza.
Make it and share your comments below, Foodie Friend!
| Prep Time | 15 minutes |
| Cook Time | 8-10 minutes |
| Servings |
servings |
Ingredients
- 1, 7 ounce package mini naan flatbread 4 per package
- 1, 14.5 ounce can crushed tomatoes approximately 1 1/2 tablespoons per flatbread, freeze leftover
- 4 ounces fresh mozzarella drained if packed in water
- 3.5 ounces pepperoni approximately 5 large slices per flatbread
- 1 teaspoon dried oregano
- 1 teaspoon sugar Optional. Can substitute sugar with 1/3 teaspoon stevia.
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated garlic
- 2 1/2 tablespoons extra-virgin olive oil for brushing flatbread
- 1 teaspoon cornmeal
- fresh ground black pepper to taste, for pizza crust
- dried oregano pinch, to sprinkle over finished pizza
Ingredients
| |
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Line a standard baking sheet with parchment paper.
- In a medium saucepan, add crushed tomatoes, oregano, sugar, garlic, and salt. Bring to a nice simmer.
- Continue cooking at a low simmer for 15 minutes. Remove from heat.
- Meanwhile, lay paper towels on a cutting board. Pat mozzarella very dry with paper towels.
- Tear or slice mozzarella into 1" pieces.
- Lay flatbread on the parchment-lined baking sheet, bottom side up. Brush with olive oil.
- Sprinkle with 1/4 teaspoon cornmeal.
- Flip flatbread to top side. Brush with remaining olive oil.
- Grind fresh black pepper on each naan flatbread.
- Spoon pizza sauce on each flatbread.
- Dot each flatbread with approximately 1 ounce of mozzarella.
- Top each pizza with pepperoni.
- Bake for 8 to 12 minutes. Check after 8 minutes; oven temperatures vary.
- Pizza is done when crust edges are crisp and brown and cheese is fully melted. Sprinkle with a pinch of oregano.
Recipe Notes
May we suggest? Enjoy with our lemony spinach salad minus the chicken. Or with the chicken. Whatever rocks your world...
Recipe courtesy of www.sisterspicekitchen.com © 2018 Sister Spice. All rights reserved.
