Homemade flatbread pizza recipes are so fun and easy to play around with. Those deliciously soft, but crispy, breads are a canvas for our art. You can add bring together any flavor profile, like spicy BBQ flatbread pizza, or something more mild, like this recipe.
Here, we bring traditional Italian ingredients for a margarita style pizza, but with a twist. We won’t be using traditional marinara sauce or pizza sauce. Instead this will be more like white pizza. Sauceless, but just as tasty!
We’re also going to cut some corners here. However, because we’re still making this dish in our kitchens, let’s go ahead and give ourselves the credit of calling it a homemade flatbread pizza. Even though we aren’t making our own dough.
That’s right, we’re using store bought flatbreads and we’re not ashamed. Why? Because who has the time folks? Besides, they are actually really tasty, hold up well, and are not all that expensive.
This post contains affiliate links. If you click through and make a purchase, I’ll earn a commission, at no additional cost to you.
What is the difference between pizza and flatbread?
To the untrained professional, there isn’t too much of a difference between pizza and flatbread if all you’re looking for is a vehicle to delivery melty goodness.
However, from a technical perspective, the one different that exists is actually a big one. Flatbreads use unleavened dough, which is not using yeast. Whereas pizza dough does use yeast which allows the dough to rise.
Since I’m buying my bread off the shelf and I’m not ashamed, if you are so inclined to get all fancy, check out this flatbread pizza dough recipe from MyRecipes.com to make yours from scratch!
Non Traditional Pizza Recipe
Have you ever had a salad on your pizza before? It sounds weird to me too, until we tried this recipe that uses fresh arugula on the pizza. So simple, so easy, so fresh, it really changes the dynamic of the entire pizza eating experience.
Coated with high quality Pompeian Extra Virgin Olive Oil and salt and pepper, the arugula gives a cool little crunch and pop of flavor.
We mentioned we aren’t using sauce, but that doesn’t mean we’ll be missing that sweet, tangy ripeness that tomatoes deliver on a traditional pie.
Use quality ingredients
Because this recipe is minimal, every ingredient counts. You want to ensure you are getting big flavor out of each and every think you buy for a satisfyingly meal. That means using high quality, fresh, and preferably in-season produce and cheeses.
For this recipe, we use:
- Crave Brothers, Fresh Mozzarella Cheese
- Stonefire Flatbread Pizza Crust
- Organic Girl, Organic Baby Arugula Greens
- Sunset Organic Campari Tomatoes
How to make Flatbreads
This comes together super quick. Actually, most of the work is in the final assembly of the dish, which means dinner is served in under 30 minutes here. So if you’re looking for a fun weeknight meal idea, try this one!
First, use fresh ripe ingredients, particularly when it comes to your produce. You want a nice thick juicy red tomato.
The tomato is going to be the backbone of this recipe. You’ll want to slice 1/4 inch thick slices and place them into a sautee pan on medium to medium high heat, coating them evenly with olive oil, salt and pepper. Cook them in the pan until the edges start to crisp, for 2-3 minutes. Don’t overcook them, or they will turn too mushy. Remove from pan and set aside.
Then, in a bowl add the arugula with olive oil, salt and pepper. Toss well to mix and set aside.
Meanwhile, spread olive oil and garlic across the flatbreads and bake on high heat in the oven until crisp, approximately 5 minutes.
Once crisped in the oven, top first with layers of the tomato, fresh mozzarella cheese, and then place it back in the oven until cheese has melted.
After that, top your pizza off with a generous portion of the arugula, serve and enjoy! Bon Appetit!
Caprese Arugula Flatbread Pizza
Recipe’s You’ll Love
Caprese Arugula Flatbread Pizza
- 1 clove Garlic
- 2 Flatbreads
- 4 Campari Tomatoes
- 2 oz Fresh Mozzarella
- 2 oz Shredded Monterey Jack Cheese
- 1 large bunch Fresh Arugula
- Olive Oil
- 3 tbsp Butter
- Vegetable Oil
- Preheat oven to 450 degrees.
- Mince garlic and add to a bowl with butter and a pinch of salt. Microwave for 20 seconds, or until butter is melted. Stir well.
- In a large bowl, add arugula, with a large drizzle of Olive Oil and salt and pepper. Mix well to coat evenly and set aside.
Making the Pizza
- Slice the tomatoes into ¼ inch thick slices and place into a sautee pan over high heat with 2 tablespoons vegetable oil. Sprinkle with salt and pepper. Do not overlap the tomatoes, and only put a single layer in at a time. Cook for 2 minutes per side. Remove from heat and set aside.
- Once oven is ready, brush the flatbreads evenly with the melted garlic and butter mixture and place on a baking tray into the oven for 5 minutes.
- As the flatbreads warm, shred the Mozzarella and Monterey Jack Cheeses.
- After 5 minutes in the oven, carefully remove the flatbread and layer the tomatoes across the tops, then sprinkle heavily with both cheeses.
- Then, place back into the oven for 3-5 minutes, or until cheese is completely melted.
- Once melted, remove from oven, sprinkle with salt and pepper, and then generously top off the dish with a large portion of the tossed arugula.
- Place flatbreads on a baking sheet; brush or spoon with garlic butter. Bake until golden brown, 5-7 minutes. Meanwhile, slice tomatoes into ¼-inch-thick rounds. Thinly slice mozzarella, then tear into pieces.
- Serve whole, or sliced, and enjoy!