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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 521 kcal
- Protein
- 26 g
- Carbohydrates
- 39 g
- Fat
- 29 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1372 mg
- Saturated Fat
- 11 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 56 mg
- Potassium
- 413 mg
- Calcium
- 414 mg
- Iron
- 3.8 mg
- Magnesium
- 46 mg
- Phosphorus
- 449 mg
- Zinc
- 3.7 mg
- Vitamin A
- 114 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.54 mg
- Niacin
- 5.2 mg
- Folate
- 144 mcg
- Water
- 107 g
Sources: USDA FoodData Central
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.
Troubleshooting
Flatbread crust is soggy in the center
Cause: Too much sauce applied or sauce was too watery
Fix: Transfer the baked flatbread to a dry skillet over medium heat for 2 to 3 minutes to crisp the bottom crust
Prevention: Use a modest amount of thick pizza sauce and avoid overloading with heavy, wet toppings
Pepperoni burns before the cheese melts
Cause: Oven temperature is too high or heat source is too direct from the top
Fix: Cannot be fixed once burnt, but you can remove the burnt slices and replace them
Prevention: Move the baking sheet to a lower rack in the oven
Cultural Context
While pizza traces its ancient roots back to Naples, Italy, the pepperoni pizza is a distinctly American invention that gained immense popularity in the mid-twentieth century. Using flatbread as a base is a modern adaptation of this classic, marrying the convenience of Mediterranean staples with beloved American pizzeria flavors to accommodate busy weeknight cooking.
