Flatbread Pizza
Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.
Foto: Well PlatedBahan-bahan
- 1 crust Whole Wheat Pizza Dough* (divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*)
- 1/2 cup prepared tomato pizza sauce
- 6 ounces shredded mozzarella cheese (heaping 3/4 cup)
- 2 tablespoons grated Parmesan
- 1 tablespoon extra-virgin olive oil
- Fresh basil leaves (roughly torn)
- Balsamic Glaze (optional (see notes))
- 1/3 cup Basil Pesto (or prepared pesto of choice)
- 3 ounces shredded mozzarella cheese (heaping 2/3 cup)
- 3 ounces crumbled goat cheese (about 1/2 cup)
- 1 cup cherry tomatoes (halved)
- Chopped fresh basil
- Balsamic Glaze (optional (see notes))
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Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
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