Flatbread Pepperoni Pizza
Ingredients
- 2 flatbread crusts
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni turkey or regular
- 1-2 Tablespoons Parmesan cheese
- red pepper flakes and fresh basil optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Spoon and swirl pizza sauce over each flatbread.1 cup pizza sauce
- Sprinkle the mozzarella over the sauce, then evenly space the pepperoni around the flatbreads. Sprinkle Parmesan on top to finish.2 cups shredded mozzarella cheese, 1/2 cup sliced pepperoni, 1-2 Tablespoons Parmesan cheese
- Transfer to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed flatbread edges are brown and crisp.
- Remove flatbreads from the oven. Sprinkle with red pepper flakes and fresh basil, if desired. Slice and enjoy!red pepper flakes and fresh basil
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Notes
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- This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
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- To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
Nutrition Estimate
Calories: 272 kcal, Carbohydrates: 16 g, Protein: 21 g, Fat: 14 g, Saturated Fat: 7 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Cholesterol: 70 mg, Sodium: 1230 mg, Potassium: 372 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 573 IU, Vitamin C: 4 mg, Calcium: 260 mg, Iron: 2 mg