Pepperoni Flatbread Recipe

Activate yeast and mix

In a small bowl combine warm water (3 tbs) with sugar and yeast. Let sit 5 minutes until foamy. In a mixing bowl combine flour and salt. Add yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest at room temperature for 30–45 minutes until roughly doubled.

Shape flatbread

Preheat oven to 500°F (260°C) with a baking sheet or pizza stone inside. On a surface dusted with cornmeal or flour, press and stretch the dough into a 9–10 inch oval or rectangle about 1/4 inch thick. Transfer to a piece of parchment for easier handling.

Sauté aromatics and brown meat

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until no longer pink, about 4–5 minutes. Drain excess fat if necessary.

Simmer sauce

Stir in crushed tomatoes and tomato paste. Add dried oregano, dried basil, red pepper flakes, salt, black pepper, and sugar if using. Bring to a low simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before assembling so sauce doesn't make dough soggy.

Assemble flatbread

Brush the stretched dough lightly with olive oil. Spread 1/3 to 1/2 cup of the warm-but-not-hot marinara evenly over the dough, leaving a 1/2 inch border. Sprinkle shredded or sliced fresh mozzarella evenly over the sauce. Arrange pepperoni slices in a single layer to cover the cheese. Sprinkle grated Parmesan if using.

Bake

Slide the parchment with assembled flatbread onto the preheated baking sheet or stone. Bake at 500°F (260°C) for 8–10 minutes, rotating once if necessary, until crust is golden and cheese is bubbling and lightly browned at edges.

Finish and serve

Remove flatbread from oven and let rest 2 minutes. Brush crust lightly with a little olive oil for shine. Scatter fresh basil leaves over the top if using. Slice into 4–6 pieces and serve hot.