86% would make this again

Flatbread Pizza Recipe

Q: Can I use any kind of flatbread or naan, or does it matter?

Yes, you can use different types, but the thickness and moisture content make a difference. Thinner flatbreads or lighter naan toast up crisper; thick or very soft ones may need a minute or two of pre-toast so they don’t become soggy. Always pick ones that aren’t soaking wet and aren’t overly soft in the packet.

Q: How do I avoid a soggy flatbread pizza bottom?

Toast or par-bake the flatbread first for a couple of minutes to firm the base before adding sauce and toppings. Also use a light amount of sauce, avoid watery vegetables (drain or precook them), and bake at high heat so the crust crisps up fast.

Q: What oven temperature and bake time works best?

Set the oven to around 220-230°C (425-450°F) and use a hot baking sheet or pizza stone if you have one. Bake for about 8-12 minutes until the cheese is bubbly and the edges are golden. If you like a bit of colour on top, finish with a 30-60 second broil.

Q: Can I make one flatbread pizza, or is it better to bake several at a time?

You can absolutely make just one. For single pizzas, you might need a shorter bake or use a smaller baking sheet to ensure heat is concentrated. Just make sure the oven is fully preheated; that’s the key for even crisping even with one pizza.

Q: What types of toppings work well for flatbread pizzas?

Simple, cooked or drained toppings work best. Thin slices of onion, mushrooms, cooked meats, roasted peppers, or torn basil all perform well. After baking, fresh herbs, a drizzle of good olive oil or even a sprinkle of flaky salt adds freshness and elevates the final appearance and taste.

Q: Can I cook a flatbread pizza in an air fryer or grill instead of the oven?

Yes, many people do. An air fryer set to around 190°C (375°F) for 5-8 minutes works well for one flatbread. On a grill, use medium heat and cook with the lid closed, using indirect heat if possible to avoid burning; watch it carefully because it can go from perfect to charred quickly.

Vish G

September 16, 2025

A Flatbread Pizza Recipe that’s faster than delivery and without the fuss of making dough. Top it with your favourite toppings you’ve got in the fridge and call it gourmet. It’s pizza night made fun and easy.

PREP TIME

10 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

4 store-bought flatbreads or naan (about 15–20 cm / 6–8 in each)
3 tbsp olive oil
2 garlic cloves, finely minced (optional, for brushing)
150 g (5 oz) pizza sauce or marinara
200 g (7 oz) low-moisture mozzarella, shredded
50 g (2 oz) Parmesan cheese, grated
1 small red onion, thinly sliced
80 g (3 oz) pepperoni slices (for meat version)
120 g (4 oz) mushrooms, thinly sliced (for veggie version)
Fresh basil or parsley leaves for garnish
Pinch of sea salt and black pepper

Instructions

Preheat the oven to 220°C (425°F). Place a baking sheet or pizza stone in the oven to heat up while you prepare the flatbreads.
Place the flatbreads on a board and brush lightly with olive oil. If using garlic, mix it into the oil before brushing.
Slide the flatbreads onto the hot baking sheet or stone and toast for 1–2 minutes per side. This firms them up and helps prevent sogginess.
Spread a thin layer of pizza sauce over each flatbread, leaving a small border at the edges.
Sprinkle evenly with mozzarella and Parmesan.
For the meat version, scatter over pepperoni and sliced onions. For the veggie version, use mushrooms and sliced onions.
Place the flatbreads back into the oven and bake for 8–10 minutes until the cheese is bubbling and the edges are golden.
If you want extra colour, switch to the grill/broiler for the final 30–60 seconds.
Remove from the oven and let the pizzas rest for 1–2 minutes before slicing.
Finish with fresh basil or parsley, a drizzle of olive oil, and a small pinch of salt and pepper. Serve warm.