Prepared without yeast, this super simple pepperoni flatbread pizza takes just 25-minutes from start to finish. Great for adults and kids alike, the individual serving size makes them easily customizable.
Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
It’s been nearly two years since I’ve shared a pizza recipe and that’s just wrong!!! I’ve gotta say though, two years was well worth the wait for these flatbread pizzas.
The crispy, perfectly browned flatbread brushed with olive oil, LOTSA garlic, and spices then topped with gooey mozzarella and deliciously greasy pepperoni is an irresitably mouth-watering combination. I mean, there’s a reason why EVERYONE adores pizza, right?!?
What you’ll love about this recipe
- The individual serving size! Personal pepperoni pizza at its finest, these pepperoni flatbreads are plenty for one hungry individual or can be split in half for those with smaller appetites.
- It’s customizable! The best thing about individual serving sizes is that they can be tailored to suit individual tastes. That way everyone leaves the dinner table satisfied. Dad wants mushrooms on his – no problem! The kid wants extra pepperoni – done!
- It’s simple! The flatbread is prepared sans yeast which makes it much simpler and much quicker to prepare than your standard pizza crust. From start to finish this dish takes just 25-minutes to make ready. To top that off, it requires relatively few dishes so the clean-up is also quick and easy. It’s the perfect lazy Friday dinner to enjoy with that special someone or the fam.
Ingredients (+ notes & substitutions)
- Greek yogurt: Yogurt adds some tanginess and keeps the dough moist.
- Water: For the dough.
- Olive oil: You’ll use a little bit in the dough itself and some more to brush on before baking.
- All-purpose flour
- Garlic: To sprinkle onto the pizza before topping. Since I do not include pizza sauce when I make these pepperoni flatbreads, I used two large cloves for lots of flavor – feel free to use more or less to suit your taste.
- Kosher salt: For the dough.
- Red pepper flakes: Along with the garlic I like to sprinkle the dough with red pepper flakes for flavor. This is totally optional, however.
- Pizza sauce: As mentioned above, I do not typically use any pizza sauce when I make these flatbreads. That doesn’t mean you can’t though! Feel free to experiment. You could use your standard pizza sauce, a white sauce, a garlic butter sauce, or pesto. If you do opt to use pizza sauce, I recommend you skip the olive oil and spices or just add them to taste.
- Mozzarella cheese: When I make this dish, I use fresh mozzarella. You can buy it in pearls or slices – both of which will work. Alternatively, you can use block mozzarella and shred it. If you go the shredded route, I would shy away from the pre-shredded stuff as the additives prevent it from melting properly. Either way, it’s bound to be tasty!
- Pepperoni: Feel free to add as much or as little pepperoni as you like.
- Fresh basil: Freshly chopped basil is the perfect finishing touch in my opinion but it’s not absolutely necessary.
How to make pepperoni flatbread pizza (+ tips)
1. Preheat your oven to 475 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, whisk together the yogurt, water, and olive oil.
3. Add the flour and salt and use a wooden spoon to stir until a flaky dough begins to form.
4. Transfer to a lightly floured surface and knead the dough for two minutes until it is smooth and a little bit sticky rather than shaggy. You can dust your hands with some flour or a little bit of oil if the dough sticks to them.
5. Divide the dough into two equal pieces. To be exact you may use a kitchen scale, otherwise, just do your best to eye it. Transfer the dough balls to a lightly floured surface and use your hands or a rolling pin to flatten the dough out to 1/8-inch thick. Don’t worry about the shape (unless you want to!).
6. Transfer the flatbreads to the prepared baking sheet. Drizzle or brush with one teaspoon olive oil each, and sprinkle with red pepper flakes (optional), parsley, black pepper, and sea salt. If desired, spread 1/2 cup pizza sauce onto each flatbread, then top with mozzarella followed by pepperoni and any other toppings you wish to include.
7. Bake for 10-15 minutes on the middle oven rack until the edges are golden and the cheese is melted and bubbling. Remove from oven and rest for five minutes. Garnish with chopped basil (optional), slice, and serve warm.
Storage
Refrigerate leftovers in an airtight container for up to four days.
FAQ
Although both are rolled out flat, pizza dough traditionally calls for yeast as a leavening agent while flatbread does not. Different versions can be found all over the world, however, many of which do include either yeast or baking powder and/or baking soda. Confusing right?
American flatbread is often prepared very similarly to pizza dough, if not exactly the same, other than the shape which is distinctly different. Rather than sculpting the dough in a circle, flatbread is often misshapen giving it a more organic, rustic feel.
Pita is a form of flatbread, as is naan Although similar, the two are prepared differently and hail from different regions of the world; pita from the Middle East and naan from Asia. Both are typically leavened, soft, and pliable.
Recommended Products
What to serve with pepperoni flatbread pizza:
- If you are one of those people that likes to stack carbs then you could serve breadsticks, garlic bread, or these Parmesan bread bites as a starter.
- Your choice of salad. Suggestions include a simple Italian salad, a Caesar salad, or this spinach caprese salad. A pasta salad like this lemon orzo salad with asparagus, arugula, and feta or this pesto orzo salad with summer vegetables would also pair well.
- A side of soup.
- Chicken wings
- A dip like this goat cheese spinach artichoke dip with leeks.
- Jalapeno poppers or mozzarella sticks.
- Garlic ranch or dill ranch for dipping or served with crudités.
If you make this pepperoni flatbread pizza I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Pepperoni Flatbread Pizza
Prepared without yeast, this super simple pepperoni flatbread pizza takes just 25-minutes from start to finish. Great for adults and kids alike, the individual serving size makes them easily customizable.
Ingredients
For the flatbread
- 1/2 cup Greek yogurt
- 1/2 cup water
- 1 tablespoon olive oil
- 2 cups all-purpose flour + more for rolling
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
To assemble
- 2 teaspoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried parsley
- Freshly cracked black pepper
- Sea salt
- 1 cup pizza sauce (optional - see notes)
- 8-ounces mozzarella, fresh or shredded
- 20 pepperoni
- Chopped fresh basil (optional)
Instructions
- Preheat oven to 475 degrees.
- In a medium mixing bowl, whisk together the yogurt, water, and olive oil.
- Add the flour and salt and use a wooden spoon to stir until a flaky dough begins to form.
- Transfer to a lightly floured surface and knead the dough for two minutes until it is smooth and a little bit sticky rather than shaggy.
- Divide the dough into two equal pieces. Transfer the dough balls to a lightly floured surface and use your hands or a rolling pin to flatten the dough out to 1/8-inch thick. Don't worry about the shape (unless you want to!).
- Transfer the flatbreads to the baking sheet. Drizzle or brush with one teaspoon olive oil each, and sprinkle with red pepper flakes (optional), parsley, black pepper, and sea salt. If desired, spread 1/2 cup pizza sauce onto each flatbread, then top with mozzarella followed by pepperoni and any other toppings you wish to include.
- Bake for 10-15 minutes on the middle oven rack until the edges are golden and the cheese is melted and bubbling. Remove from oven and rest for five minutes. Garnish with chopped basil (optional), slice, and serve warm.
Storage: Refrigerate leftovers in an airtight container for up to four days.
Notes
- I do not typically use any pizza sauce when I make these flatbreads. That doesn't mean you can't though! Feel free to experiment. You could use your standard pizza sauce, a white sauce, a garlic butter sauce, or pesto. If you do opt to use pizza sauce, I recommend you skip the olive oil and spices or just add them to taste.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1023Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 91mgSodium: 2145mgCarbohydrates: 113gFiber: 7gSugar: 8gProtein: 46g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
