As easy as it is to make great flatbread pizza, there's a trick to it, and you know me: I'm not going to hold out on you. The secret is not in the bread, because any flatbread will work. Pita bread, garlic naan, spinach tortillas, or my new favorite whole wheat flatbreads (I found these, by FlatOut, in the supermarket in my village) all provide a thin, crispy base. The secret is not in the cheese, which should be fresh and mild. It's not in the garlicky-sweet slow-roasted tomato, which you can pull out of your freezer (or use oil-packed sun-dried tomatoes). No, to make a great pizza, what you need is patience, because the pizza needs to sit for five or six minutes after it comes out of the oven. You're going to want to bite into it right away, but please don't; pizza needs time to regroup, and if you're going to top it with fresh herbs (and at this time of year, why wouldn't you?), the herbs will turn black and wilt if you add them to a hot-from-the-oven pizza. That's it. That's the trick. Have patience, and great flatbread pizza will be yours.
Slow-roasted tomato, mozzarella, pine nut and basil flatbread pizza
Makes 1 pizza; serves 2. Can be multiplied.
1 flatbread (whole wheat flat bread, pita bread, naan, or tortilla)
4 halves slow-roasted tomatoes, roughly chopped (or use oil-packed sun-dried tomatoes)
4-5 slices fresh mozzarella
2 tsp pine nuts
1/4 cup fresh basil leaves, cut into thin shreds (chiffonade)
Kosher salt and fresh black pepper, to taste
Preheat oven to 425°F. Place the flatbread on a rimmed baking sheet.
When the oven is hot, toast the flatbread for 5-6 minutes, until it is just a bit crispy around the edges. Remove the pan from the oven.
Spread the slow-roasted tomatoes around here and there, and top with slices of mozzarella. Sprinkle the pine nuts on top. Return the pan to the oven, and cook for 5 minutes, until the mozzarella has melted.
Remove the pan from the oven, and let cool for 2 minutes. Right before serving, scatter the shredded basil on top (if you do this while the pizza is too hot, the basil will turn black). Season to taste with salt and pepper.
Serve at room temperature.
More flatbread pizza variations:
Quick and easy garlic naan pizza with arugula pesto
Pita pizzas with caramelized onions, sun-dried tomatoes, olives and pine nuts
Sausage, egg and asparagus pizza
Clam, bacon, and caramelized onion pita pizza
Quick and easy garlic naan pizza with roasted peppers and cheese
Other recipes that use these pantry ingredients:
Rainbow veggie flatbread pizza, from Gimme Some Oven
Lavash flatbread pizzas, from Skinnytaste
Quick veggie pita pizzas, from A Couple Cooks
Skillet tortilla pizza, from Simply Recipes
Margherita pita pizza, from Karma Free Cooking
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.