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Flatbread pizza - Image 3

Quick & Crispy Flatbread Pizza

This flatbread pizza recipe transforms store-bought flatbread into a crispy, restaurant-quality pizza in under 20 minutes. It's endlessly customizable, perfect for a quick weeknight dinner, and requires no dough-making skills.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces naan bread or flatbread About 8-9 inches each; look for thicker, soft naan for best results
  • 1/2 cup pizza sauce or high-quality marinara sauce
  • 1 1/2 cups shredded mozzarella cheese low-moisture part-skim works best for less grease
  • 16 slices pepperoni optional
  • 2 tbsp grated Parmesan cheese optional
  • 1 tbsp olive oil for brushing
  • 1 tsp Italian seasoning or dried oregano
  • to taste red pepper flakes optional
  • for garnish fresh basil leaves optional

Equipment

  • Baking sheet or pizza stone/steel
  • Pastry brush or your fingers for oil
  • Cutting board
  • Pizza cutter or sharp knife

Method
 

  1. Preheat your oven to 425°F (220°C) and place a rack in the upper third of the oven. If you have a pizza stone or baking steel, place it in the oven now to preheat. This high, direct heat is key for getting a crisp bottom on your flatbread without it becoming soggy.
  2. Place your flatbreads on a large cutting board. Lightly brush the edges with olive oil—this will help them turn golden and deliciously crisp. Spread the pizza sauce evenly over each flatbread, leaving about a 1/2-inch border around the edges. Trust me, less sauce is more here; too much will make the center soggy.
  3. Sprinkle the shredded mozzarella evenly over the sauce. Add your pepperoni (if using) and a light sprinkle of Parmesan and Italian seasoning. For the crispiest pepperoni, place some slices directly on the sauce before the cheese and some on top of the cheese.
  4. Carefully transfer the assembled pizzas to your preheated baking stone, steel, or a regular baking sheet. Bake for 10-12 minutes, or until the cheese is fully melted, bubbly, and starting to brown in spots, and the edges of the flatbread are deeply golden.
  5. Remove the pizzas from the oven and let them rest on a cutting board for 2 minutes. This allows the cheese to set slightly so it doesn't slide off when you slice. Garnish with fresh basil, a drizzle of olive oil, and red pepper flakes if desired. Slice and serve immediately.

Notes

Chef's Tips:
• Let the pizza rest for 2 minutes after baking for cleaner slices.
• Avoid overloading with wet toppings like fresh tomatoes or mushrooms to prevent sogginess.
• Serve with a simple side salad for a complete meal.
Food Safety:
• Ensure cheese is fully melted and hot before serving.
• Refrigerate leftovers within 2 hours of cooking.