Easy 10 Minute Flatbread Pizza Recipe

Today is a good day for quick and easy recipes.  I’m always pressed for time (poor time management skills but hey, I’m working on that), there’s always a deadline coming up, or an appointment I need to make which leaves me with little time to prepare meals before switching gears to the next task.  Being a foodie and raising 3 junior foodies demands easy, tasty, and creative meals.  This recipe was inspired by an image of a mouth watering flatbread pizza on a friend’s food blog.  Her flatbread pizza was loaded with veggies and baked in a stone oven while my version is a simple and adaptable recipe you can make at home in just about 10 minutes.


Let’s begin with the ingredients!  First, I used a package of naan flatbread from HEB.  You can find them in the international section and sometimes near the bread aisle.  I like to use the herb flavor naan and love the convenience of not having to roll out a refrigerated pizza crust.  Remember, I’m trying to make something quick and easy with a limited amount of time so all the ingredients I’m using were already in my pantry or fridge.  We roasted tomatoes earlier in the week for salsa (I might post that recipe later) and luckily there were some left over and we had fresh mushrooms in the fridge for some reason so I grabbed them and sliced them up.  Then, I used a blend of shredded cheddar and mozzarella complimented by goat cheese crumbles.  I believe the ingredient that made this flatbread taste so remarkable was the pesto sauce (I love the Aldi version); at my eldest daughter’s recommendation.

Naan Flatbread Pizza

Naan flatbread dusted lightly with extra virgin olive oil.

Alright, flatbread time!  Preheat the oven to 350 degrees.  While the oven is heating, lightly brush a teaspoon of olive oil over the top and edges of the naan bread.


Next spread about 2-3 tablespoons of the pesto sauce on the flatbread.  Sprinkle your shredded cheese on top, followed by the goat cheese crumbles.


Here’s the fun part, toss on the toppings of your choice willy-nilly or strategically.  I spaced out the roasted tomato, red onion and spooned the black olives in the corner (in case I didn’t really like the flavor) and voila!  I put my masterpiece in the oven for about 7-8 minutes and boom!


Feel free to doctor up this recipe to your tastes.  You can even try conventional toppings like marinara, pepperoni, or whatever you like.  This flatbread recipe is so simple and easy you can probably make it in less than 10 minutes honestly.



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