When you’re craving pizza but need an easy and quick dinner, make one of these homemade flatbread pizza recipes! Use store-bought or homemade naan flatbread, add your toppings, and bake. In 15-minutes you will have a delicious meal or appetizer ready to devour.
There truly might not be anything better than a quick, easy dinner recipe that checks all the boxes after a long day. This is precisely why I am obsessed with making flatbread pizzas. The obsession began many moons ago when I started using store-bought naan as the base for the pizza (hello, so easy). Throughout the years I’ve mixed in my own flatbread dough recipe to take it up a notch. And when I’m really on top of my game, I keep some in the freezer for when I need a quick fix.
Whichever route you take for the pizza is gonna be delicious, because, at the end of the day, you’ll have a quick, easy, 15-minute meal (or appetizer!) for yourself, or your family. Make one, make a dozen, there’s no limit because we’re simply assembling, and baking!
Each one of these recipes is also vegetarian, but meat-eaters never fear, you won’t be missing out on a thing! If you must, you can always add in some pepperoni or sausage as desired. Looking for gluten-free? You can swap in a gluten-free flatbread for the base! The beauty of customizing your own pizza, friends. Now, let’s see what flatbreads we have in store!
Vegetarian Flatbread Pizza Recipes
First things first, you can make your own homemade naan flatbread and top it however you desire! See the full post for details on baking the dough with toppings, or for cooking it as you would naan before making simple flatbread pizza.
Flatbread Pizza Recipes: Grilled Corn, Burrata, and Pesto Flatbread
- 2 naan flatbreads or homemade flatbread
- 1/4 cup basil pesto, divided
- 1-2 Roma tomatoes, sliced
- 1 ear of corn-on-the-cob
- 4 oz. ball of burrata, divided
- 1 small shallot, thinly sliced
- Basil, for garnish
- Flakey sea salt, for garnish
- Red pepper flakes and/or black pepper, for garnish
Grill or Grill Pan Instructions:
- Heat grill/grill pan over medium heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan and cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels.
- Lightly brush the naan breads with olive oil on each side. Place it face down on the grill, flipping when grill marks appear, approximately 2-3 minutes.
- Once flipped (with top side facing up), spread on the pesto, add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Cover and let cook for 4-6 minutes until burrata is melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
- Heat a grill pan over medium-high heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels. If you don't have a grill pan either, you can skip this step and just slice the kernels off of the ear of corn.
- Preheat oven to 375°F (you can do this with a pizza stone inside if desired).
- Take your naan flatbreads and spread pesto evenly between the two. Add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Place the pizzas on a baking sheet or a heated pizza stone and bake for 12-15 minutes until edges are golden brown and the cheese has melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.