Flatbread Pizzas Recipe

Preheat and prepare

Preheat your oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack while the oven heats; otherwise use a rimmed baking sheet turned upside down and preheat it. Line a second baking sheet with parchment (for assembling) if not using a peel.

Make garlic oil

In a small bowl combine 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Stir and set aside for brushing on flatbreads.

Season sauce

Stir the tomato pizza sauce with 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes. Taste and adjust salt if needed (the flatbreads and cheeses are salty, so go light).

Brush flatbreads

Place flatbreads on the prepared parchment or work surface. Brush each flatbread lightly with the garlic oil mixture, leaving a 1/4-inch edge unbrushed to crisp the rim.

Spread sauce

Spoon about 1/4 cup seasoned sauce onto each flatbread and spread evenly, leaving the 1/4-inch border.

Add cheese and toppings

Divide the shredded mozzarella evenly among the 4 flatbreads (about 1/2 cup each). Sprinkle ~1 tbsp grated Parmesan on each. Arrange toppings as desired: 6 pepperoni slices, ~1/4 cup bell pepper slices, and ~2 tbsp sliced red onion per flatbread. Reserve basil for finishing.

Bake

Carefully transfer flatbreads (on the parchment or using a pizza peel) to the preheated stone or inverted baking sheet. Bake for 8–10 minutes, rotating once halfway through, until cheese is melted, edges are golden and crisp, and toppings are heated.

Finish

Remove from oven. Immediately drizzle each pizza with about 1/4 tsp olive oil, sprinkle a pinch of flaky sea salt and optional red pepper flakes. Tear basil leaves and scatter 2 leaves per pizza (or more to taste). Let rest 2 minutes before slicing.