Flatbread Pizza
User Reviews
0
0 reviews
Unrated
Flatbread Pizza
Report
Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.
Share:
Ingredients
For the Flatbread Crust:
- 1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*
Toppings - Margherita Variation:
- ½ 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)
Toppings - Pesto Variation:
- ⅓ 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)
Add to Shopping List
Instructions
- 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.
Notes
- In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
- TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
- TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
- TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.
- *Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11x14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
- *Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
- TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
- TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
- TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
- TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
- TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.
Nutrition Information
Show Details
Serving
1slice (of 16)
Calories
147kcal
(7%)
Carbohydrates
12g
(4%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
16mg
(5%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
351IU
(7%)
Vitamin C
3mg
(3%)
Calcium
104mg
(10%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2flatbreads (8 slices each)
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1slice (of 16) | |
| Calories | 147kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 104mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Easy Caramelized Onion and Mushroom Flatbread Pizza
Italian, American, International
0.0
(0 reviews)
