Easy Flatbread Pizza
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1,7 ounce package mini naan flatbread4 per package
  • 1, 14.5ounce can crushed tomatoesapproximately 1 1/2 tablespoons per flatbread, freeze leftover
  • 4 ounces fresh mozzarelladrained if packed in water
  • 3.5ounces pepperoniapproximately 5 large slices per flatbread
  • 1teaspoon dried oregano
  • 1 teaspoon sugarOptional. Can substitute sugar with 1/3 teaspoon stevia.
  • 1/2teaspoon sea salt
  • 1/2teaspoon granulated garlic
  • 2 1/2tablespoons extra-virgin olive oilfor brushing flatbread
  • 1 teaspoon cornmeal
  • fresh ground black pepperto taste, for pizza crust
  • dried oreganopinch, to sprinkle over finished pizza
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Line a standard baking sheet with parchment paper.
  3. In a medium saucepan, add crushed tomatoes, oregano, sugar, garlic, and salt. Bring to a nice simmer.
  4. Continue cooking at a low simmer for 15 minutes. Remove from heat.
  5. Meanwhile, lay paper towels on a cutting board. Pat mozzarella very dry with paper towels.
  6. Tear or slice mozzarella into 1″ pieces.
  7. Lay flatbread on the parchment-lined baking sheet, bottom side up. Brush with olive oil.
  8. Sprinkle with 1/4 teaspoon cornmeal.
  9. Flip flatbread to top side. Brush with remaining olive oil.
  10. Grind fresh black pepper on each naan flatbread.
  11. Spoon pizza sauce on each flatbread.
  12. Dot each flatbread with approximately 1 ounce of mozzarella.
  13. Top each pizza with pepperoni.
  14. Bake for 8 to 12 minutes. Check after 8 minutes; oven temperatures vary.
  15. 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
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