Ingredients:

  • 4 pieces (approx. 5 oz / 140 g each) store-bought flatbread, naan, or pita
  • 1/2 cup (120 ml) pizza sauce
  • 1 tbsp (15 ml) olive oil
  • 2 cups (225 g) shredded low-moisture mozzarella cheese
  • 4 oz (115 g) lean pepperoni slices
  • 1/4 cup (15 g) thinly sliced red onion
  • 2 tbsp (10 g) fresh basil leaves, torn
  • 1/4 tsp (1.5 g) dried oregano

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Lightly brush both sides of the store-bought flatbread with olive oil.
  3. Place flatbreads in the oven for 3–5 minutes until firm and slightly golden to eliminate the soggy center.
  4. Remove toasted bases and spread 2 tbsp (30 ml) of sauce over each, leaving a 1/2 inch (1.2 cm) border.
  5. Sprinkle a pinch of mozzarella directly onto the sauce to create a hydrophobic buffer.
  6. Layer pepperoni and red onions evenly over the cheese.
  7. Top with the remaining mozzarella and a dusting of dried oregano.
  8. Bake for 7–10 minutes until the cheese is golden-brown and bubbling and edges are mahogany-colored.
  9. Remove from oven, garnish with fresh torn basil, and let rest for 2 minutes before slicing.