This pepperoni flatbread recipe is a quick and easy way to make homemade pizzas. They come together in less than 20 minutes and are packed with fan favorite pizza toppings.
Why You’ll Love This Recipe
- If you're looking for an easy dinner option for busy weeknights, this is a great recipe for you.
- This recipe will level up your typical pepperoni pizza with fresh mozzarella, parmesan (or other Italian cheeses of choice), fresh basil, and other optional toppings such as hot honey or balsamic glaze. It makes for a great meal!
- This homemade flatbread pizza recipe is a fun way to mix up ordering regular pizza for pizza night. We promise it is an easy pizza and will get a quick dinner on the table in no time.
- This recipe is also a great lunch option since it comes together so quickly.
Ingredient Notes
- Mini naans or other flatbread/crust of choice - we really like the Stonefire brand of mini or regular-sized naan bread. However you can choose your favorite type of flatbread crusts, pita bread, or pizza dough for the pizza crust. If you have a favorite homemade crust, feel free to use that as well!
- Pizza sauce - you can use store bought pizza sauce or follow a homemade pizza sauce recipe. We usually pick a store bought option for ease and really enjoy Rao's pizza sauce. Any basic marinara sauce should do!
- Fresh mozzarella pearls - we love using fresh mozzarella cheese. The pearls are convenient in size, but you can get the larger balls of mozzarella cheese and tear it into pieces as well. You can also use shredded mozzarella cheese if preferred.
- Shredded parmesan cheese - we love adding a second type of cheese to these pizzas to increase the depth of flavors.
- Sliced pepperoni - feel free to use regular pepperoni or turkey pepperoni here, both will turn out great! We really like the Applegate pepperoni.
- Fresh basil, for topping
- Optional toppings:
- Thinly sliced red onion
- Hot honey
- Balsamic glaze
- Red pepper flakes
- Sprinkle of dried oregano - you can also use other dried herbs or an herb blend such as Italian seasoning.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Baking sheet, pizza pan, or pizza stone
- Spoon and/or measuring spoons
- Cutting board and knife
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Begin by preheating the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy clean up.
Lay each naan bread on the baking sheet and begin to assemble the flatbread pepperoni pizza.
Use a spoon to spread a thin layer of pizza sauce (about 2 tbsp) on the naan bread. Sprinkle a small amount of dried oregano on top if desired.
Next, scatter some of the mozzarella pearls across the top of each flatbread. If needed, you can cut the pearls in half to prevent them from rolling. Next, sprinkle the shredded parmesan cheese across the top. Feel free to add additional cheese if desired or skip it all together. Add the thinly sliced red onion (optional) and place the pepperoni across the top of the flatbreads as well.
Add the baking sheet to the oven and bake for 6-8 minutes, or until the cheese is melted and golden brown. If you like crispy pepperoni and crispy crust, you can up the baking time to 8-10 minutes or broil the pizzas for a few minutes.
Sprinkle each flatbread with fresh basil. Add any optional toppings such as a drizzle of hot honey.
Optional: If the bottom of your flatbreads are not crispy, place a medium frying pan on the stove over medium heat. Add a light spray of olive or avocado oil to the pan. Once the pan is hot, place the naan bread in the pan, toppings facing up. Let the bottom of the crust cook until golden brown and crispy, about 1-2 minutes. Repeat this process for each flatbread.
Tips & Variations
- You can place some olive oil and balsamic vinegar in a small bowl with red pepper chili flakes or Italian seasoning and dip your pizza into it for extra flavor.
- Feel free to add more of your favorite toppings to these pizzas: bell peppers, olives, Italian sausage, mushrooms, pineapple, etc.
FAQ
You can assemble and bake the pizzas and store leftovers in an airtight container, Ziplock bag, or on a plate tightly wrapped with aluminum foil or plastic wrap. Alternatively, you can store all of the toppings separately and make the pizza fresh the next day.
We have found one of the best ways to reheat leftovers is to start by warming it up in the microwave so that all of the toppings are warmed through and then placing the pizza on a nonstick pan and heating it on the stove so that you can get a crispy crust. Using the air fryer would also be a great way to reheat the pizza.
This recipe can be made gluten-free by using a gluten-free flatbread or crust. It can be made dairy-free by using dairy-free cheese alternatives or omitting the cheese all together. It can be made vegetarian by omitting the pepperoni.
If you like this recipe, check out some of our other pizza and flatbread pizza recipes:
- Homemade air fryer pizza rolls
- Blackberry pear prosciutto pizza
- Thai chicken flatbread
- BBQ chicken flatbread
If you make this easy pepperoni flatbread pizza recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Quick and Easy Pepperoni Flatbread Pizza
Ingredients
- 4 mini naan breads (we like the Stonefire brand) or other flatbread/crust of choice
- 1/2 cup Rao's pizza sauce
- 4 oz fresh mozzarella pearls
- 1/4 cup shredded parmesan cheese
- 4 oz sliced pepperoni
- Fresh basil, for topping
- Optional toppings: hot honey, thinly sliced red onion, balsamic glaze, red pepper flakes, sprinkle of dried oregano.
Instructions
- Begin by preheating the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy clean up.
- Lay each naan bread on the baking sheet and begin to assemble the pepperoni flatbreads.
- Use a spoon to spread a thin layer of pizza sauce (about 2 tbsp) on the naan bread. Sprinkle a small amount of dried oregano on top if desired.
- Next, scatter some of the mozzarella pearls across the top of each flatbread. If needed, you can cut the pearls in half to prevent them from rolling. Next, sprinkle the shredded parmesan cheese across the top. Feel free to add additional cheese if desired or skip it all together. Add the thinly sliced red onion (optional) and place the pepperoni across the top of the flatbreads as well.
- Add the baking sheet to the oven and bake for 6-8 minutes, or until the cheese is melted and golden brown.
- Optional: If the bottom of your flatbreads are not crispy, place a medium frying pan on the stove over medium heat. Add a light spray of olive or avocado oil to the pan. Once the pan is hot, place the naan bread in the pan, toppings facing up. Let the bottom of the crust cook until golden brown and crispy, about 1-2 minutes. Repeat this process for each flatbread.
- Sprinkle each flatbread with fresh basil. Add any optional toppings such as a drizzle of hot honey.
Notes
- Feel free to add more of your favorite toppings to these pizzas: bell peppers, olives, Italian sausage, mushrooms, pineapple, etc.
- This recipe can be made gluten-free by using a gluten-free flatbread or crust. It can be made dairy-free by using dairy-free cheese alternatives or omitting the cheese all together. It can be made vegetarian by omitting the pepperoni.
Find this recipe on My Fitness Pal by searching "BWB Pepperoni Flatbread." Nutrition is calculated using Applegate pepperoni.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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