How to make flatbread pizza with a tortilla ~ this FABULOUS no-fail recipe is a family favorite! It’s the best easy appetizer or light dinner.
easy flatbread pizza with a flour tortilla
I’m hopping up and down excited to share this one, we’ll be reinventing it all year long. There’s no limit to how many light and delicious toppings I can imagine for this quick meal. It scratches the I feel like pizza itch in a fast, easy way that also happens to be drop dead delicious.
When was the last time you finished off a pizza and still felt virtuous?
what is a flatbread pizza?
Flatbread is any bread that is, well, flat. It can be leavened or unleavened. Technically all pizza is flatbread pizza because pizza dough is a type of flatbread ~ who knew?
The term flatbread pizza today refers to a lot of different variations, but basically it’s a pizza that is made on a thin flatbread base rather than on a pizza dough crust. Flatbread can range anywhere from 1/16th of an inch to an inch or more thick, and can be made in all sorts of shapes. Most world cuisines have flatbreads associated with them, so you have lots of choices for your pizza.
TIP: Don’t worry about mixing culinary traditions here, your flatbread pizza crust can be Middle Eastern, Mexican, or Indian. etc. As long as it is unflavored, it will work perfectly. (I’ll dive into all your choices below.)
which flatbread to choose for pizza
Which flatbread you choose will depend on what you can find at your market, and how you like your pizza. All of these choices below will work. I do recommend unflavored varieties, but if you do love a flavored flatbread then just customize your toppings accordingly.
- MEXICAN FLOUR TORTILLAS are my choice and they worked absolutely perfectly. They are thin enough that they became pleasantly crisp in the oven, but held up to my toppings. My 10″ size is perfect for a hearty personal pizza. Smaller flour tortillas will work as well, and are especially great for kids.
- SANDWICH WRAPS sold in supermarkets today are basically just reinvented tortillas, and they come in multiple sizes and types. Some are whole grain, and others are gluten free. You can find colorful wraps made with spinach or beets which would make stunning flatbread pizzas! If you want to get creative or have special dietary needs, these are a good choice.
- ARMENIAN LAVASH BREAD comes in large pieces and you can cut it to any size or shape you like.
- PITA BREAD ~ make your own pita bread for the ultimate experience.
- INDIAN NAAN BREAD ~ naan tends to be thicker, like pita bread, and will make a softer flatbread pizza.
how to assemble a flatbread pizza with a flour tortilla
- Rub the cut side of a garlic clove across the tortilla, then lightly brush both sides with olive oil. This will add flavor and crunch to your crust.
- Place it on a piece of parchment paper on a baking sheet.
- Arrange your cheese and toppings evenly across the surface.
- Bake in a preheated 450F oven for 15-20 minutes (depending on size,) until the cheese is melty and the crust is crisp and golden.
- Slice and serve right away.
flatbread pizza topping ideas
Pretty much anything your heart desires, or anything that works on a regular pizza, will work on a flatbread pizza, just be sure to ‘downsize’ your ingredients appropriately. One caveat: avoid overly moist or wet ingredients.
- Every possible cheese you can imagine, soft or hard. You do’t have to stick to classic Italian pizza cheeses, experiment with others like Gouda, Gruyere, Boursin, Brie, etc. Smoked cheeses would be wonderful. Marinated cheeses like goat cheese or mozzarella, too. Grate, slice, or shave hard or semi soft cheeses. Drop soft cheeses in little blobs around your pizza.
- Thin slices of ham, prosciutto, salami, etc.
- Bacon or sausage, pre-cooked.
- Olives and other briny olive bar items like marinated peppers or tomatoes. Don’t forget the anchovies!
- Thinly sliced artichokes or tomatoes.
flatbread FAQS and TIPS
Yes, if your oven has a 450F setting, that will work perfectly! Anything hotter will likely burn your flatbread.
No, the microwave will not crisp the flatbread, so your pizza would be soft and soggy.
These are best eaten right away, but you can reheat any leftovers in a low 325F oven, until warmed through. Avoid the microwave which will make the crust soft.
I think flatbread pizzas are a really healthy lunch or light dinner choice, especially when paired with a nice green salad. While the flatbread itself is not particularly healthy, the toppings can be, and it’s certainly a much better choice than traditional pizza. Choose a whole grain or veggie based tortilla for a nutritional boost.
Sure, just spread it out thinly with the back of a spoon. You don’t want too much wet sauce, just a light layer.
If you get greedy (we’ve all been there) and load too many toppings on your pizza, they will not have a chance to cook through before the flatbread burns. You’ll get a soggy bottom and a saggy pizza. Start with a light even layer of toppings for best results.
Your pizza cooks in a flash, so make sure meat is pre-cooked and veggies are very small or thinly sliced.
more easy cheesy snacks
- Mushroom & Boursin Puff Pastry Tart
- Mushroom & Gruyere Bruschetta
- Sweet Vidalia Onion Dip
- Baked Feta Cheese with Olives and Lemon
- Herb Marinated Goat Cheese
- Basil Marinated Mozzarella with summer tomatoes
How to Make Flatbread Pizza with a Tortilla
- 1 10-inch flour tortilla
- 1 garlic clove
- extra virgin olive oil
- ricotta cheese
- thinly sliced mozzarella cheese
- thinly sliced mushrooms
- thin slices red onion
- sea salt and fresh cracked black pepper to taste
- Preheat oven to 450F Line a baking sheet with parchment paper or foil.
- Slice the garlic clove in half lengthwise and gently rub the cut side all over the tortilla. Lightly brush both sides of the tortilla with olive oil. Place it on your baking sheet.
- Arrange your cheeses evenly over the pizza. I used a few thin slices of mozzarella, and few blobs of ricotta. There's no need to cover the whole surface. Then top with your mushrooms and onions. Again, be sparing.
- Bake in a your preheated 450F oven for 15-20 minutes (depending on size,) until the cheese is melty and the crust is crisp and golden. Note: ovens differ, so check your pizza on the early side.
- I like to very lightly drizzle a little more extra virgin olive oil on my pizza just as it comes out of the oven, and sprinkle it with a little sea salt and fresh cracked black pepper; this is optional. Slice and serve your pizza right away. One pizza is a perfect size for lunch or a light dinner for one. Cut into quarters for an appetizer.
- The nutritional value is just an estimate, the exact values will depend on your particular ingredients and toppings.
- Most parchment paper is oven safe to 450F. Read the label, or if unsure, use foil.