Empty My Fridge
30-Minute Flatbread Pizza Easy Lunch or Dinner!
Ingredients
- Flatbreads · see notes8
- Pesto3 tbsp
- Pizza sauce1 cup
- Mozzarella cheese · shredded2 ⅓ cups
- Zaatar¼ cups
- Olive oil6 tbsp
- Artichoke⅔ cups
- Italian seasoning2 tbsp
- Kalamata olive½ cups
- Red onion · sliced⅓
- Margharita
- Basil½ cups
Instructions
- Preheat the oven to 425°F (220°C). Place 3 or 4 flatbreads on a large baking sheet.
- Cheese and pesto: spread 1/2 cup pizza sauce on the flatbread, top with 2/3 cup shredded mozzarella, then spoon 3 tbsp pesto over it.
- Zaatar: rub the flatbreads with 3 tbsp olive oil, sprinkle with 1/4 cup zaatar, then top with 1/2 cup shredded mozzarella.
- Artichoke and olives: rub 3 tbsp olive oil over the flatbreads and season with 2 tbsp Italian seasoning. Top with 2/3 cup shredded mozzarella, 2/3 cup marinated artichoke, 1/2 cup kalamata olives and 1/3 red onion, sliced.
- Margherita: spread 1/2 cup pizza sauce on the flatbreads, top with 1/2 cup mozzarella pearls, then add 1/2 cup fresh basil.
- Bake the flatbreads at 425°F (220°C) for 10 to 15 minutes, until the cheese is bubbling.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
More recipes with
OnionCheeseRed onionMozzarella cheeseOliveKalamata oliveArtichokePesto
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