Equipment
* optional
Ingredients
Base and Sauce
- 180 g flatbread
- 80 ml pizza sauce, room temperature
Cheese and Toppings
- 100 g low-moisture mozzarella cheese, shredded
- 50 g pepperoni, sliced
- 1 g dried oregano
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
Place the flatbreads evenly spaced on the prepared baking sheet.
Using a spoon, spread the pizza sauce evenly across the flatbreads, leaving a small half-inch border around the edges for the crust.
Sprinkle the shredded mozzarella cheese evenly over the sauce, then arrange the pepperoni slices on top. Sprinkle with dried oregano if using.
Bake in the preheated 220°C (425°F) oven for 8 to 10 minutes, or until the cheese is bubbling and the edges of the flatbread are crisp and golden brown.
Remove from the oven and let the pizzas rest for 2 minutes before cutting with a pizza cutter or chef's knife.
Chef's Notes
- For an extra crispy base, pre-bake the naked flatbreads directly on the oven rack for 3 minutes before adding the sauce and toppings.
- Low-moisture mozzarella is essential here; fresh mozzarella holds too much water and will make the thin flatbread soggy.
- Brush the exposed edges of the flatbread with a little olive oil or garlic butter before baking for a deeply golden, flavorful crust.
- If you prefer a spicier profile, add a pinch of red pepper flakes to the sauce before layering the cheese.
Storage
Refrigerator: 3 days — Store slices stacked with parchment paper between them in an airtight container.
Freezer: 1 month — Freeze baked and cooled slices in a single layer before transferring to a freezer bag.
Reheating: Reheat in a 175°C (350°F) oven or toaster oven for 5 to 7 minutes until the crust is crispy and cheese is remelted. Avoid microwaving to prevent a soggy crust.
