Easy Flatbread Pizzas: Two Ways!

Flatbread Pizza

Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.

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Flatbread pizza, two ways (or come up with your own!)

The beauty of pizza is that there are endless topping options. And that’s true of flatbread pizza too!

I’ve put together recipes for a pesto flatbread pizza and a Margherita flatbread pizza, but you can put your own spin on this recipe too.

Here’s what makes it a favorite:

Dinner or an Appetizer. These easy flatbread pizzas work as a weeknight dinner, but their size makes an excellent appetizer too because you can cut them into rectangles perfect for snapping up from a snack table.
Faster Than Pizza. Homemade pizza is fast, but flatbread pizza is even faster thanks to their smaller size. Depending on the type of crust you use, dinner can be on the table in less than 20 minutes.
One Crust to Rule Them All. You’ll recognize my Whole Wheat Pizza Dough from my Buffalo Chicken Pizza, Burrata Pizza, Ricotta Pizza, and well, pretty much all of my other pizza recipes aside from Naan Pizza and Pita Pizza. I like to make a big batch of this dough, divide it up, freeze it, and use it whenever the pizza craving strikes.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Flatbread Crust. Use my whole wheat pizza dough, 2 store-bought single-serving pizza doughs, or precooked store-bought flatbreads or naan bread.

Dietary Note

You can easily make these flatbread pizzas gluten-free by substituting my Broccoli Pizza Crust or your favorite gluten-free dough or flatbread.

Margherita Flatbread Pizza Toppings:

Prepared Tomato Pizza Sauce. Any brand you like; freeze any leftovers for another day.
Shredded Mozzarella Cheese. Freshly shredded is best, as it melts smoother.
Grated Parmesan Cheese. Since the ingredients are simple, good quality Parmesan is worth it. The grated Parm in a green bottle? Not so tasty.
Extra-Virgin Olive Oil. This is a recipe where using a good, fruity olive oil pays off.
Fresh Basil. Tear the big basil leaves; leave the smaller ones as-is.
Balsamic Glaze. Optional, but it’s an addition that really brings it all home.

Pesto Flatbread Pizza Toppings:

Basil Pesto. Or your prepared pesto of choice.
Shredded Mozzarella Cheese. For that perfect cheese pull.
Crumbled Goat Cheese. Not a fan of goat cheese? Use extra mozzarella or Parmesan instead.
Cherry Tomatoes. Use all red or a rainbow of colors.
Fresh Basil. Double the basil for double the deliciousness.
Balsamic Glaze. A swirl of balsamic vinegar makes your flatbread pizza look and taste like it came from a restaurant.

How to Make Flatbread Pizza

making flatbread pizza at home in the oven

Prepare. Position a rack in the upper third of the oven and preheat to 450 degrees F.

Shape the Dough. Divide it into two portions and shape both into ovals, then place them on a parchment-lined baking sheet.

Or Oil the Pre-Baked Flatbread. Brush both sides with oil and place them on a parchment-lined baking sheet.

Top Them. Add the sauces, cheeses, and all of the toppings except the basil and balsamic glaze.

Cook. Bake the flatbread pizzas until the crust is golden and lightly crisp, then add the basil and balsamic glaze. Rest, then slice, serve, and ENJOY!

Recipe Variations

Use One of My Other Pizza Recipes. Use my Asparagus Pizza, Carbonara Pizza, Brussels Sprouts Bacon Pizza, or any other pizza recipe as your flatbread pizza inspiration. The amount of toppings for a single full-size pizza will make two flatbread pizzas.
Switch Up the Toppings. Swap the tomatoes for Roasted Red Bell Peppers on the pesto pizza; scatter fresh arugula over the Margherita flatbread pizza instead of basil for a peppery bite. Take inspiration from Mushroom Pizza and top your pizza with mushrooms. As long as you don’t overdo it on the toppings, you really can’t go wrong.
Get Creative with Your Sauce. Take a note from my BBQ Chicken Pizza and use Barbecue Sauce, swap a parsley or cilantro pesto, or try something completely different like chimichurri or mashed Roasted Garlic.

Meal Prep Tip

You can assemble these flatbread pizzas and freeze them on a parchment-lined baking sheet before baking. Once they’re frozen through, wrap them tightly in plastic wrap and you’ve got DIY frozen pizzas ready to bake—just add a few more minutes to the baking time.

To keep the pesto flatbread from getting soggy, I recommend swapping the cherry tomatoes for sun-dried tomatoes or adding fresh tomatoes just before baking.

What to Serve with Flatbread Pizza

Salad. Round out your meal with a salad. My Arugula Salad and Antipasto Salad are both fabulous choices.
Other Snacks. Making flatbread pizzas for a get-together? Pair them with other party favorites like Greek Yogurt Ranch Dip and Edamame Hummus.
Cocktails. Since flatbread pizzas make me feel like I’m enjoying dinner at a restaurant, I can’t resist mixing up some fancy drinks too. I recommend White Sangria or an Italian Margarita.
Dessert Pizza. Let’s go all out! Finish your dinner with Fruit Pizza Cookies or Rainbow Fruit Pizza.

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Flatbread Pizza

Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.

Course Appetizer, Dinner

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings flatbreads (8 slices each)

Calories 147kcal

Author Erin Clarke / Well Plated

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)

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.

Video

Notes

*Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11×14-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

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