Flatbread Pizza Assembly

Pre-baked flatbreads or naan become personal pizzas in minutes. The vegetarian base layers tangy tomato sauce, melted mozzarella, and sweet roasted vegetables on crisp flatbread. Meat-eaters grab cooked sausage, pepperoni, grilled chicken, or prosciutto from the side and scatter it over their own pizza before a quick final bake. Fresh arugula and a drizzle of balsamic glaze bring brightness and bite to every slice. Perfect for a household where some eat meat and some don't, with no cross-contact if you keep separate tongs and baking sheets.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
45 minutes

Ingredients

  • 4 large pre-baked flatbreads or naan (about 8 inches each)
  • 1 cup tomato sauce (good-quality marinara or pizza sauce)
  • 8 oz fresh mozzarella, torn into small pieces (or shredded low-moisture mozzarella)
  • 1 large red bell pepper, seeded and sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • ½ medium red onion, sliced thin
  • 2 tbsp olive oil (for roasting vegetables)
  • ½ tsp kosher salt (for vegetables)
  • ¼ tsp black pepper, freshly ground
  • 2 cups fresh arugula (loosely packed)
  • 3 tbsp balsamic glaze (store-bought or reduced balsamic vinegar)
  • 8 oz Italian sausage, cooked and crumbled (optional, for meat-eaters)
  • 3 oz pepperoni, sliced thin (optional, for meat-eaters)
  • 6 oz grilled chicken breast, sliced or diced (optional, for meat-eaters)
  • 2 oz prosciutto, torn into pieces (optional, for meat-eaters)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper. Spread 1 large red bell pepper, seeded and sliced into strips, 1 medium zucchini, sliced into half-moons, and ½ medium red onion, sliced thin on the sheet. Drizzle with 2 tbsp olive oil, sprinkle with ½ tsp kosher salt and ¼ tsp freshly ground black pepper, and toss to coat.
  3. Roast the vegetables for 20 minutes, tossing halfway, until the edges are browned and the zucchini is tender.
  4. While the vegetables roast, tear 8 oz fresh mozzarella into small pieces and set aside.
  5. If serving meat options, cook 8 oz Italian sausage in a skillet over medium heat, breaking it into crumbles, until browned and cooked through, about 8 minutes. Drain and set aside. If using 6 oz grilled chicken breast, slice or dice it now. Arrange 3 oz sliced pepperoni and 2 oz torn prosciutto in separate small bowls.
  6. When the vegetables are done, remove them from the oven. Line a second baking sheet with parchment paper and arrange 4 large pre-baked flatbreads or naan on it.
  7. Spoon 1 cup tomato sauce evenly over the flatbreads, leaving a small border around the edges.
  8. Scatter the roasted vegetables over each flatbread, then distribute the 8 oz torn fresh mozzarella on top.
  9. Bake the vegetarian flatbreads for 8 minutes, until the cheese is melted and bubbling and the edges are crisp.
  10. If anyone wants meat, have them add their choice of cooked sausage crumbles, sliced pepperoni, grilled chicken, or torn prosciutto to their flatbread now, then return it to the oven for 3 minutes to warm the meat.
  11. Remove the flatbreads from the oven. Top each with a handful of 2 cups fresh arugula and drizzle with 3 tbsp balsamic glaze. Slice and serve immediately.