Friday night is almost always pizza night in our house and last week was no exception. We had only one kid home for dinner and I had a fresh flatbread dough in the fridge, so I was ready to go.
On our half of the pizza I went with my obsession, sun dried tomato pesto (seriously the best and I put it on everything!!), fresh sliced tomatoes and fresh mozzarella balls. On the teen half I used regular pizza sauce, turkey pepperoni and shredded mozzarella cheese…the go-to.
Truth is, I was a little skeptical of the flatbread dough I’d never used before. I found it one day while looking for something very unrelated, like butter, and decided I would pick it up and give it a try. It turned out so well that I never took any photos after it came out of the oven! I had a handful of fresh basil waiting to grace the top of the pizza, but nope. We started with a “taste”and didn’t stop until it was gone! š
This flatbread pizza was super fast to throw together, which makes everyone happy because we were eating within 20 minutes. Seriously, it took longer to heat the oven than to make this pizza. It had a great light crunch from the crispy flatbread crust and the toppings were bright and fresh and delicious (even without the basil)!
Pizza combinations are endless, isn’t that awesome?! I love that in one crust I can make two totally different kinds of pizza. Sometimes I feel like a diner cook my kids are using to get whatever they want to eat when they want it. Sometimes I give in and make two completely different meals in one night (I’m not perfect and I just want them to eat good food!). And sometimes I do something really smart and use one dough to make two kinds of flatbread that makes everyone happy šĀ Ā
This is the FIRST in a series of Friday Night Pizza in My Busy Kitchen, so stop back by next week to see what I come up with!
SHOW ME if you try this flatbread pizza! Tag #mybusykitchen and I’ll share your pics!
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- 1 flatbread pizza dough (I used Wewalka)
- 4 oz sun dried tomato pesto
- 3-4 campari tomatoes, sliced - use your favorite tomato
- 4 oz fresh mozzarella balls
- 4 oz pizza sauce
- 4 oz turkey pepperoni slices
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp oregano
- torn fresh basil, optional
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Preheat oven to 425 degrees (go by the fresh flatbread dough package directions).
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Cover sheet pan with parchment paper and roll out flatbread dough.
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Spread the sun dried tomato pesto on half of the dough and pizza sauce on the other.
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Add sliced tomatoes to the sun dried tomato half and pepperoni to the other.
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Top with fresh mozzarella balls on the tomato side and shredded mozzarella on the pepperoni side.
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Sprinkle entire pizza with oregano and place in preheated oven for 14 minutes (according to my package directions).
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Enjoy immediately! TRY to take a photo before it's all gone!!
Top with fresh torn basil, grated parmesan and/or crushed red pepper flakes.