Ingredients:

  • 2 pieces (approx. 5 oz / 140g each) store bought flatbread or naan
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 cup (120ml) thick pizza sauce or basil pesto
  • 1 1/2 cups (170g) shredded low-moisture mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 4 oz (115g) thinly sliced pepperoni
  • 1/2 cup (60g) thinly sliced red bell pepper
  • 1/4 cup (15g) sliced black olives
  • 1 tsp (2g) dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Place flatbreads on the sheet and lightly coat both the top and the edges with olive oil using a brush.
  3. Par-bake the oiled flatbreads in the oven for 3 minutes to ensure a crispy underside.
  4. Remove from oven and spoon 2–3 tbsp of sauce onto the center of each bread, spreading in a circular motion leaving a 1/2 inch border.
  5. Evenly distribute shredded mozzarella over the sauce.
  6. Layer pepperoni, red bell peppers, and black olives on top of the cheese.
  7. Finish with a sprinkle of grated Parmesan and dried oregano.
  8. Bake for 8–10 minutes until the cheese is bubbling and browned in spots and edges are toasted.
  9. Let the pizzas rest for 2 minutes before slicing.