Lunch Flatbread Pizzas And Salad Recipe

Preheat the oven to 475°F (245°C). If you have a pizza stone place it in the oven while it heats; otherwise use an inverted heavy baking sheet. Line a second sheet for finishing or assembling.

Make the garlic brush: combine the 3 tbs olive oil with the minced garlic, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Let sit 5 minutes so garlic infuses the oil.

Brush both sides of each flatbread lightly with the garlic olive oil (reserve a little oil for drizzling on Margherita). Place the brushed flatbreads on a work surface and keep oven-ready.

If your tomato sauce is chilled, warm it briefly in a small saucepan or microwave so it's easy to spread (no need to simmer). For the Bee Sting, keep the honey handy at room temperature so it drizzles easily. Have crushed red pepper flakes ready for garnishing the Bee Sting or to sprinkle to taste.

Shred and measure cheeses so assembly is quick. Keep fresh mozzarella slices on a paper towel to remove excess moisture. Pick basil leaves and blot dry; reserve whole leaves for finishing Margherita and Fresh Basil pizzas. Have grated Parmesan in a small bowl for sprinkling after bake.

General assembly and bake

Work one or two flatbreads at a time (depending on oven space). Place a flatbread on a floured peel or prepared baking sheet. Spread about 3–4 tablespoons (≈3–4 tbs) of tomato sauce evenly over each flatbread, leaving a 1/2" rim. Sprinkle about 1 cup shredded mozzarella evenly over each. Slide onto preheated stone or baking sheet. Bake for 8–10 minutes, until cheese is melted, edges are golden and crisp. If you want extra blistering, broil 1 minute, watching closely.

Cheese (Classic)

Assemble as in 'General' using only shredded mozzarella and a light sprinkle of grated Parmesan before baking. Bake 8–10 minutes and finish with a light grind of black pepper. Serve hot with a small green salad.

Margherita

After spreading sauce, place fresh mozzarella slices evenly instead of—or in addition to—shredded mozzarella (use about half the shredded mozzarella and the 8 oz fresh mozzarella sliced across pizzas as needed). Bake 8–10 minutes. Immediately after baking, drizzle 1 tbs extra-virgin olive oil, scatter fresh basil leaves over the hot pizza and finish with a light sprinkle of grated Parmesan. Slice and serve.

Pepperoni

Assemble with sauce and the full cup of shredded mozzarella per flatbread. Top each with 8–10 pepperoni slices evenly distributed. Bake 8–10 minutes; pepperoni will curl and crisp slightly. Finish with a light dusting of Parmesan if desired.

Fresh Basil, Tomato & Cheese

Spread a slightly thinner layer of sauce so the tomato and basil show. Top with a layer of thin tomato slices (about 3–4 slices per flatbread) and shredded mozzarella. Bake 8–10 minutes. Immediately after baking, scatter fresh basil leaves and finish with grated Parmesan and a light drizzle of olive oil. Season with a pinch of salt and pepper to taste.

Bee Sting (spicy-sweet)

Assemble with sauce and shredded mozzarella, then top with 3 spicy salami/soppressata slices or a few pepperoni slices per pizza. Bake 8–10 minutes. As soon as the pizza comes out hot, sprinkle 1/4–1/2 tsp crushed red pepper flakes per pizza (adjust to heat preference) and drizzle about 3/4 tablespoon of honey over each hot pizza so it melts into the cheese. Finish with a small sprinkle of Parmesan. Serve immediately.

When all pizzas are done, let rest 1–2 minutes, slice into 4–6 pieces each, and plate with the small salads.

Make the vinaigrette: whisk together 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper in a small bowl or jar until emulsified.

In a large bowl combine the 8 cups mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Add vinaigrette (start with half and toss; add more to taste) and toss gently so leaves are lightly coated. Divide into 4 small portions and serve alongside each flatbread pizza.

If upgrading to Caesar, toss the chopped romaine with Caesar dressing (about 1/4 cup dressing per small portion; start with less and add to taste). Add croutons and toss to combine so croutons remain slightly crisp.

Plate the Caesar, shave or grate Parmesan over the top, add an optional anchovy for each portion if desired, and serve with a lemon wedge to squeeze fresh lemon over right before eating.

Check seasoning on each pizza and salad, add extra Parmesan, cracked black pepper, or red pepper flakes to taste. Serve each hot flatbread pizza with a small green salad (or the Caesar upgrade) on the side. Leftovers store in an airtight container in the fridge up to 2 days; reheat in a 400°F oven for 6–8 minutes to crisp the crust.