Flatbread Pizza
Updated Jun 14, 2025
This flatbread pizza recipe takes 15 minutes to prepare, including baking time. Use your sauce of choice, cheese, and toppings. Warm until slightly crispy.
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flatbread pizza!
Flatbread pizza is one of those things I make when I’ve got leftover homemade flatbread and need something quick for lunch. I don’t always follow a set recipe, but this combo of ricotta, mozzarella, garlic, pesto, and tomatoes is one I go back to a lot. (Below are some other flatbread variations to try as well!) Making flatbread pizza feels like it takes almost no effort to me, but it still feels like a real meal, especially when it’s warm and a little crispy straight out of the oven. Sooo Good!
Happy Cooking!
– Yumna
Flatbread Pizza Ingredients
- Flatbread: You can use store-bought flatbread but my flatbread recipe only requires 6 ingredients and takes no time at all to prep and cook!
- Ricotta: I like to use whole milk ricotta for this recipe, but you can use low-fat if you want!
- Mozzarella: Fresh mozzarella will give you the best flavor and texture. I’ll use an Italian cheese blend if that’s what I got, too.
- Pesto: FeeI free to use a jar of store-bought pesto, but it’s quick and easy to make your own (and I LOVE the taste of homemade pesto).
- Tomatoes: I like fresh tomatoes for this recipe, but you can also use sun dried tomatoes.
- Seasoning: Fresh garlic, salt, and pepper are all you need!
- Optional toppings: You can use just about anything you like to top your pizza, but I love beef pepperoni, grilled lemon chicken, onions, mushrooms, and olives. You can also use marinara sauce, BBQ, ranch.. whatever you like!
How to Make Pesto Flatbread Pizza
Flatbread Pizza Recipe
Video
Ingredients
- 4 prepared flatbreads
- ½ cup whole-milk ricotta
- ½ cup shredded mozzarella cheese
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup pesto
- 2 roma tomatoes sliced
- Fresh basil torn for serving
Instructions
- Preheat the oven to 450°F. Place the flatbreads on 2 baking sheets lined with parchment paper.
- In a small bowl, combine the ricotta cheese, mozzarella cheese, garlic and black pepper. Spoon the mixture on top of the flatbreads.
- Add dollops of pesto on top of each flatbread and add sliced tomatoes on top.
- Bake until the ricotta cheese gets melted and the flatbreads are crisp and light brown in color, 5-7 minutes. Serve warm with fresh torn basil.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use fresh ingredients. Mozzarella and ricotta tend to have a better flavor when they’re fresh! I also like to use ripe (but not over-ripe) tomatoes for this recipe.
- Don’t overdo it on the toppings. It’s best to avoid overloading your flatbread pizza with toppings, or it’ll be difficult to eat, and the crust won’t be as crisp.
- Par-bake your flatbread for an extra crispy crust. If I have the time, I like to pre-bake my flatbread for a few minutes before adding toppings.
- Salt your tomatoes to draw out moisture. This will help to prevent your flatbread from getting soggy! I like to sprinkle a little salt on my tomato slices and let them rest on a paper towel for a few minutes before adding them to my pizza.
Flatbread Pizza Variations to Try
BBQ Chicken Flatbread
- 2 tablespoons BBQ sauce
- ½ cup shredded cooked chicken
- ¼ cup shredded mozzarella
- 2 tablespoons red onion, thinly sliced
- Sprinkle of chopped cilantro after baking
Greek-Inspired Flatbread
- 2 tablespoons hummus
- ¼ cup crumbled feta cheese
- ¼ cup chopped cherry tomatoes
- 2 tablespoons kalamata olives, sliced
- 2 tablespoons diced cucumber (add after baking)
- Sprinkle of fresh oregano or parsley
Veggie Supreme Flatbread
- 2 tablespoons tomato sauce or pesto
- ¼ cup shredded mozzarella
- 2 tablespoons diced bell pepper
- 2 tablespoons chopped mushrooms
- 2 tablespoons red onion
- Sprinkle of Italian seasoning before baking
Spicy Chickpea Flatbread
- Drizzle of hot sauce or chili oil after baking
- 2 tablespoons garlic hummus or ricotta
- ¼ cup roasted chickpeas (tossed in paprika or chili powder)
- ¼ cup shredded mozzarella or vegan cheese
- 2 tablespoons chopped spinach
FAQs
This flatbread pizza will last for about two days in the fridge, but the fresh tomatoes will start to lose their flavor and the crust will get soggy after a day, so I like to eat mine as soon as possible! Reheat in a 350°F oven until warmed through (a microwave won’t keep the crust as crispy).
You can freeze the flatbread itself, but I don’t recommend freezing your finished product! The tomatoes won’t reheat well going from frozen to thawed, and the pizza will most likely be soggy.
I don’t recommend it! The flatbread probably won’t cook evenly that way, and you’ll end up with a soggy pizza and sections of raw dough.
Comments
Thank you so much for sharing your recipe! I had to substitute tomato/basil cheese that I had on hand and halved cherry tomatoes for the Roma. All went well! Yum!!
So happy it worked out!! Thanks, Carole! Glad you liked it.
These were delicious! I did use purchased naan breads but am definitely going to try to make the flatbread. I used some roasted plum tomatoes I’d just made. Easy and fast dinner very satisfying with a salad
So happy you liked it, Jan!! I bet those roasted tomatoes were so good!
I made this for dinner a few minor changes.
I brushed the flatbread with olive oil and crushed fresh garlic and added strips of roasted red pepper. Baked for 8 minutes on 350 before adding the other ingredients.
GREAT recipe and so easy to substitute any of your favorite fresh veggies.
Thanks:)
Michele
Love this idea! Thanks for sharing!
This sounds delicious! Do you think lavash bread would work for the “crust”?
Hi Sasha! I haven’t tried it personally, but I don’t see why not! It may turn out like a crispy, thin crust – but it should still work!
my family and I really love this pizza. I make it in the air fryer using naan. it’s the perfect summertime dinner. very light but filling
That makes me so happy to hear! Naan is a great option in this. Thank you!