Flatbread Pepperoni Pizza
Servings: 4
Calories: 272kcal
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
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
Calories: 272kcal | Carbohydrates: 16g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 1230mg | Potassium: 372mg | Fiber: 1g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 4mg | Calcium: 260mg | Iron: 2mg