Go Back
Chef Ava

Mini Flatbread Pizzas

Mini flatbread pizzas are individually portioned, open-faced flatbreads topped with tomato sauce, melted cheese, and customizable toppings, baked at high heat for a crispy base and bubbling finish. The technique leverages thin flatbread as a par-baked crust substitute, producing a fast-cooking pizza with a satisfying crunch-to-chew ratio. Ideal for appetizers, light meals, or party platters, they come together in under 20 minutes with no dough preparation required.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: pizza
Cuisine: Italian
Calories: 320
Ingredients Method

Ingredients
  

  • - 4 pieces store-bought flatbread naan or pita, approximately 6-inch diameter
  • - 120 ml tomato pizza sauce
  • - 200 g shredded low-moisture mozzarella cheese
  • - 60 g sliced pepperoni or topping of choice
  • - 1/2 medium red bell pepper thinly sliced
  • - 1/4 medium red onion thinly sliced
  • - 60 g sliced black olives
  • - 15 ml extra virgin olive oil
  • - 1 tsp dried oregano
  • - 1/2 tsp garlic powder
  • - 1/4 tsp crushed red pepper flakes optional
  • - 8 fresh basil leaves for garnish
  • - Salt and black pepper to taste

Method
 

  1. Preheat oven to 220°C (425°F). Line one or two large baking sheets with parchment paper.
  2. Arrange the flatbreads in a single layer on the prepared baking sheets. Brush the surface of each flatbread lightly with olive oil.
  3. Spread 2 tablespoons (30 ml) of tomato pizza sauce evenly over each flatbread, leaving a 1 cm border around the edge.
  4. Sprinkle garlic powder and dried oregano evenly over the sauce on each flatbread.
  5. Distribute the shredded mozzarella cheese evenly across all four flatbreads, approximately 50 g per piece.
  6. Arrange the pepperoni, sliced bell pepper, red onion, and black olives evenly over the cheese layer. Season lightly with salt and black pepper.
  7. Transfer the baking sheets to the preheated oven and bake for 8–10 minutes, until the cheese is fully melted and bubbling and the flatbread edges are golden and crisp.
  8. Remove from oven and allow to rest for 1–2 minutes. Top each flatbread with fresh basil leaves and a pinch of crushed red pepper flakes if desired.
  9. Slice each flatbread into thirds or quarters using a sharp pizza cutter or chef's knife. Serve immediately.