This flatbread pizza is for everyone who really wants an Italian pizza with that lovely thin crispy crust, but doesn’t have the time or patience (guilty as charged!) to make it the traditional way.
This super quick version is made with flatbreads, which you can buy at pretty much every Mediterranean supermarket or market stand for almost nothing. And although the method of preparation is a handy shortcut, the taste and texture aren’t compromised at all, because these pizza’s are crazy delicious. To me, they’re pretty much the perfect quick summer meal.
They have that lovely crunchy crust and you can vary with their toppings as much as you like. This post offers a good basic recipe with zucchini and mozzarella, but there as so many other options. A few ideas:
– Caramelized onion, goat cheese and grilled eggplant slices
– Tomato, buffalo mozzarella and after baking: thin slices of prosicutto
– Roasted pumpkin with feta and sage
– Crème fraîche, capers and after baking: smoked salmon
This crispy flatbread pizza is an amazing summer lunch, a light diner (with a salad on the side), but also perfect to serve with some late afternoon drinks or as a dinner party side dish. I’m pretty sure you will be making these pretty often, just like I do.
for 2 persons
2 large flatbreads
½ cup (120 ml) passata (or tomato puree)
½ zucchini, in thin slices
1 ball (buffalo) mozzarella, sliced or torn
1 handful of baby tomatoes, halves
couple leaves of oregano
Preheat the oven to 240°C (475°F).
Spread both flatbreads with the passata and top with zucchini, mozzarella and tomatoes. Sprinkle with salt and pepper.
Cook for 6-8 minutes or until golden brown and crunchy. Scatter with oregano and serve immediately.