Pepperoni Flatbread Recipe
Make Pepperoni Flatbread Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread dough
Topping & sauce
Finishing
Method
Flatbread dough
- 1
Bloom yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, whisk together the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.
- 3
Knead
Turn dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. If dough is very sticky, sprinkle up to 2 additional tablespoons flour as needed.
- 4
- 5
Divide and rest
Punch down the dough and divide into 2 equal portions for two medium flatbreads (or keep whole for one large). Shape each into a ball, cover, and let rest 10 minutes to relax the gluten before rolling.
Topping & sauce
- 6
Prepare sauce
In a small bowl, combine the tomato sauce, minced garlic, dried oregano, and crushed red pepper flakes. Stir to combine and set aside so flavors meld while dough rests.
- 7
Preheat oven
Place a pizza stone or an inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don't have a stone, a hot baking sheet will work; preheat it as well.
- 8
Roll out flatbreads
On a lightly floured surface, press and roll one dough ball into a thin oval or rectangle about 10–12 inches long and roughly 1/8 inch thick. Repeat with second ball. Transfer each rolled dough to a piece of parchment paper (makes transfer easier).
- 9
Brush and sauce
Brush the edges of each rolled flatbread lightly with olive oil. Spread about 1.5 tablespoons of the prepared tomato sauce evenly over each flatbread, leaving a 1/2-inch border.
- 10
Cheese and pepperoni
Evenly sprinkle about 1 cup shredded mozzarella over each sauced flatbread. Arrange sliced pepperoni evenly on top, about 10 slices per flatbread (adjust to preference). If using, sprinkle 1 tablespoon grated Parmesan per flatbread.
Finishing
- 11
Bake
Using a pizza peel or the backside of a baking sheet, slide the parchment with prepared flatbread onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway through, until crust is golden and cheese is bubbly and slightly browned.
- 12
Finish and serve
Remove flatbread from oven and transfer to a cutting board. Immediately brush exposed crust edges with the remaining olive oil and sprinkle a pinch of coarse sea salt if desired. Top with fresh basil leaves, slice into pieces, and serve hot.
- 13
Alternative stovetop method
If oven cannot reach high heat, preheat a large heavy skillet over medium-high heat, brush one side of rolled dough with oil and place oil-side down in skillet. Cook 2–3 minutes until golden, flip, quickly add sauce, cheese and pepperoni, cover and cook 3–4 more minutes until cheese melts.