Main Dishes
Flatbread Pizza
Description
Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.
Ingredients
- 1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*
- Toppings – Margherita Variation:
- ½ cup prepared tomato pizza sauce
- 6 ounces shredded mozzarella cheese heaping 3/4 cup
- 2 tablespoons grated Parmesan
- 1 tablespoon extra-virgin olive oil
- Fresh basil leaves roughly torn
- Balsamic Glaze optional (see notes)
- Toppings – Pesto Variation:
- ⅓ cup Basil Pesto or prepared pesto of choice
- 3 ounces shredded mozzarella cheese heaping 2/3 cup
- 3 ounces crumbled goat cheese about 1/2 cup
- 1 cup cherry tomatoes halved
- Chopped fresh basil
- Balsamic Glaze optional (see notes)
Directions
- Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
- IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
- FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
- FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
- Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.
