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If there’s one thing I love more than a dinner that basically makes itself, it’s a dinner that turns into an instant crowd-pleaser. This Easy flatbread pizza recipe is everything you want in a pizza, quick, crispy, cheesy, and totally customizable. It’s perfect for weeknight dinners, backyard BBQs when you need an easy side dish, and tailgating when you want something hot and handheld. Start with store-bought flatbreads (or naan) and let everyone build their own. Ten-ish minutes later, you’ve got bubbling, golden pizzas that taste like you had a plan all along.
Craving a little kitchen project? You can absolutely turn this into a Homemade Flatbread Pizza recipe with your own dough, either way, the results are crunchy, saucy magic.
Why I Love This Flatbread Pizza
- It’s fast. We’re talking preheat, top, bake, done.
- No dough drama. Flatbreads or naan mean zero proofing and no floury counters.
- Completely customizable. Pepperoni purists and veggie lovers can all be happy.
- Works everywhere. Oven, grill, or air fryer, your choice.
- Scales beautifully. Make two for dinner or a dozen for a party.
Ingredients For Flatbread Pizza
- Flatbreads or naan: Any brand works. No flatbreads? Use pitas or par-baked pizza crusts. Gluten-free? Grab gluten-free flatbreads or cauliflower thins.
- Pizza sauce: Classic pizza sauce is great. Swap with pesto, Alfredo, BBQ sauce, buffalo sauce, or even a brush of olive oil + garlic for white pizza vibes.
- Mozzarella: Shredded low-moisture melts perfectly. Fresh mozzarella works too, just pat it dry so the pizza stays crisp. Dairy-free? Use your favorite meltable dairy-free cheese.
- Parmesan (or Pecorino): A little salty finish never hurt anyone.
- Olive oil & garlic: Brushing the crust boosts flavor and helps it crisp. Garlic powder is an easy shortcut.
- Toppings: Pepperoni, cooked sausage, sliced mushrooms, bell peppers, red onion, olives, jalapeños, spinach, or leftover grilled chicken. Keep veggies sliced thin so they cook fast.
- Finishes: Fresh basil, dried oregano, red pepper flakes, hot honey, ranch (for dipping at the tailgate!), or a drizzle of good olive oil.
For the full ingredient list and instructions, see the recipe card below.
How to Make Flatbread Pizza
- Preheat: Heat the oven to 425°F. For grill, preheat to medium-high and set up for indirect heat. For air fryer, preheat to 375°F.
- Prep the crust: Brush flatbreads lightly with olive oil and a pinch of garlic powder. For extra snap, pre-bake 2–3 minutes.
- Sauce & cheese: Spread a thin layer of pizza sauce. Sprinkle mozzarella, then Parmesan.
- Top it: Add your favorite toppings but don’t overload or the crust won’t crisp.
- Cook: Bake 8–10 minutes until cheese is melted and edges are golden.
- Finish: Sprinkle with basil, a pinch of red pepper flakes, and a drizzle of olive oil or hot honey.
How to Store Leftovers
- Cool completely, then refrigerate leftover flatbread pizza in an airtight container up to 3–4 days.
- Reheat flatbread pizza in a 400°F oven for 6–8 minutes or in the air fryer at 350°F for 3–4 minutes.
- Freeze (optional): Wrap flatbread pizza tightly in plastic wrap then foil and freeze up to 2 months. Reheat from frozen at 400°F for 12–15 minutes.
Kellie’s Tips for the Best Flatbread Pizza
Party trick: Set up a topping bar and let everyone build their own.
Go light on the sauce so the crust stays crisp.
Pre-bake the flatbread for a head start on crunch.
Pat fresh mozzarella and rinsed veggies dry. Water = soggy pizza.
Shred your own cheese for the best melt.
Thin, even toppings cook faster (and look prettier).
High heat is your friend, golden edges, gooey cheese.
Great Recipes to Serve with This Pizza
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Flatbread Pizza Recipe
Equipment
- baking sheet
Ingredients
- 2 store-bought flatbreads or naan
- 1/2 cup pizza sauce, or pesto, marinara, or garlic olive oil
- 1 cup shredded mozzarella cheese
- Optional toppings:
- Pepperoni, crumbled sausage, or cooked bacon
- Sliced bell peppers, red onion, mushrooms, or olives
- Fresh basil or arugula
- Crushed red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Assemble each flatbread on the baking sheet. Spread sauce over the base, then top with cheese and your favorite toppings.
- Bake for 8–10 minutes, or until cheese is bubbly and edges are golden brown.
- Finish & Serve: Garnish with fresh herbs, a drizzle of olive oil, or red pepper flakes. Slice and enjoy!
Notes
- Sauce swap: Try pesto, Alfredo, BBQ, or buffalo sauce.
- Cheese options: Fresh mozzarella (patted dry), provolone, fontina, or a dairy-free melt.
- Topping tip: Keep veggies thin and dry so the crust stays crisp.
- Make-ahead: Assemble on a parchment-lined sheet and refrigerate up to 8 hours; bake just before serving.
- Gluten-free: Use Gluten Free flatbreads.
- Reheat: 400°F for 6–8 minutes or air fryer 350°F for 3–4 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
