Flat Bread Pizza Recipe

Preheat oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating; otherwise use a baking sheet.

Brush each flatbread lightly with 1 teaspoon olive oil. Season with a light pinch of salt and a grind of black pepper. Place flatbreads on a rimmed baking sheet or pizza peel (if using stone).

Par-bake the flatbreads for 4–6 minutes just until they begin to crisp but are not fully browned. Remove from the oven and reduce oven temperature to 425°F (220°C) if preferred for toppings to avoid burning.

Assemble and bake

Spread about 3 tablespoons of basil pesto evenly over one par-baked flatbread, leaving a 1/2-inch edge. Scatter half of the sliced or torn fresh mozzarella evenly over the pesto.

Return the assembled flatbread to the oven and bake 6–8 minutes at 425°F (220°C), until the cheese is melted and the crust is golden at the edges.

Prepare arugula salad

While the pizza bakes, toss the baby arugula, halved cherry tomatoes, lemon juice, 1 tablespoon extra-virgin olive oil, a pinch of salt and pepper in a bowl until lightly dressed.

When the pizza comes out of the oven, let it rest 1–2 minutes, then top with the arugula-tomato mixture and shave parmesan over the top. Drizzle with a little remaining olive oil and garnish with fresh basil leaves. Slice and serve immediately.

Spread base and cheese

Spread about 2 tablespoons of pizza sauce or crushed tomato over a par-baked flatbread, leaving a 1/2-inch border. Sprinkle the shredded mozzarella and fontina evenly over the sauce.

Dot the surface with small spoonfuls of goat cheese or ricotta, then sprinkle the grated asiago and dried oregano evenly.

Bake in the oven at 425°F (220°C) for 6–9 minutes, until cheeses are bubbling and golden in spots and crust is crisp.

Remove, let cool 1–2 minutes, finish with a light drizzle of extra-virgin olive oil or a few basil leaves if desired, then slice and serve.

Prepare base

Spread an even layer (about 2 tablespoons) of softened cream cheese or mascarpone across a par-baked flatbread, leaving a 1/2-inch edge.

Scatter the chopped fresh spinach evenly over the cheese and distribute the thinly sliced red onion.

Bake at 425°F (220°C) for 5–7 minutes—just long enough for the spinach to wilt slightly and the crust to crisp. The cream cheese base should warm but not brown heavily.

Finish with salmon

Remove the pizza from the oven and immediately arrange the smoked salmon slices on top. Sprinkle capers (if using), chopped dill, lemon zest, a pinch of flaky sea salt and a few red pepper flakes for brightness. Drizzle lightly with olive oil if desired.

Slice and serve immediately so the smoked salmon stays cool and silky against the warm crust.

Serve the four flat breads (one of each style, or duplicate styles to preference) hot and fresh. Provide lemon wedges on the side for smoked salmon pizzas and extra pesto or chili flakes for guests who want more intensity.

Store any leftover components (pesto, cheeses, smoked salmon) separately in airtight containers. Reheat leftover cheese pizzas in a 375°F (190°C) oven for 6–8 minutes; for smoked salmon pizza, add salmon fresh after reheating the crust.