Pepperoni And Cheese Flatbread Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while preheating. If using a baking sheet, turn it upside down and preheat the sheet.

On a lightly floured surface, stretch or roll the store-bought dough into a 10–12 inch oval or rectangle about 1/4 inch thick. If using flatbread rounds, skip shaping. Transfer shaped dough to a piece of parchment paper dusted with a little flour or semolina to prevent sticking.

Brush the edges (and underside if desired) lightly with 1 tablespoon olive oil to promote browning.

Season the sauce

In a small bowl, combine 1 cup tomato sauce, 1 tsp minced garlic, 1 tsp dried oregano, 1/4 tsp crushed red pepper, 1/4 tsp salt, and 1/8 tsp black pepper. Stir to combine and taste; adjust salt or red pepper to preference. Warm briefly in the microwave (20–30 seconds) or on the stovetop if you prefer a slightly warmed sauce.

Using the back of a spoon, spread a thin, even layer of the seasoned sauce over the prepared dough, leaving a 1/2 inch border for the crust. Use less sauce if your dough is thin to avoid sogginess.

Assemble toppings

Distribute the 8 oz of sliced or torn fresh mozzarella evenly over the sauced dough, leaving the border clear. Arrange about 20 pepperoni slices in a single layer, overlapping slightly if needed. Sprinkle 2 tablespoons grated Parmesan over the top if using.

If you like a crispier pepperoni edge, place a few extra pepperoni slices around the edge of the dough so their fat can render onto the crust as it bakes.

Bake

Carefully transfer the assembled flatbread on the parchment to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered at the edges and the mozzarella is melted and beginning to brown in spots. If using a home oven without a stone, you may need the full 10–12 minutes; monitor closely to avoid burning.

If you prefer bubbly brown cheese, switch to the broil setting for the last 30–60 seconds, watching closely so it doesn't burn.

Finish and serve

Remove the flatbread from the oven and let rest on a cutting board for 2 minutes. Scatter fresh basil leaves over the top, drizzle with 1 tsp extra-virgin olive oil if desired, and slice into 6 or 8 pieces. Serve immediately.