Football season has touched down, and what makes a better halftime snack than pizza? Using flatbread is easier than making and handling pizza dough. For more fun, you provide the ingredients and let everyone customize their pizza. Enjoy the game!
Photo by Gwénaël Le Vot
GREEK PITA CHICKEN PIZZA
Makes 2 pizzas
2 pocketless pita flatbreads, 6–9 inches round
2 tablespoons olive oil
¼ cup pesto
8 ounces fresh grated mozzarella cheese
1 cup halved grape tomatoes
½ cup thinly sliced red onion
1 large bone-in chicken breast, cooked and shredded
¼ cup Kalamata olives
½ cup quartered artichoke hearts
½ cup crumbled feta cheese
1 teaspoon oregano
½ cup arugula leaves, slightly torn, for garnish
Preheat oven to 425 F. Place pitas on a large baking sheet lined with foil and brush both with olive oil. Divide pesto between the two pitas and spread evenly, then add mozzarella. Add tomatoes, onion, chicken, olives, artichoke hearts, feta and oregano. Bake about 10 minutes or until vegetables are tender and cheese is melted. Garnish with arugula leaves.
Naan Margherita pizza
Photo by Gina Moore
Makes 2 pizzas
2 naan flatbreads
2 teaspoons olive oil
1 scallion, sliced
1 clove garlic, minced
8 slices mozzarella cheese
1 large Roma tomato, thinly sliced
Kosher salt
Fresh ground black pepper
1 thick slice of prosciutto, cut into ½-inch strips
6 fresh basil leaves, roughly chopped
2 tablespoons grated Parmesan cheese
Preheat oven to 425 F. Place naan on a baking sheet lined with foil and brush both with olive oil. Sprinkle with scallions and garlic. Divide mozzarella between each crust and top with tomatoes. Season tomatoes with salt and pepper. Top tomatoes with prosciutto, basil leaves and Parmesan. Bake 8 minutes until pizza is crispy around the edges and cheese is melted. If needed, turn on broiler for 2 minutes, watching carefully. Let pizza cool slightly before slicing and eating.
Focaccia sausage pizza
Photo by Iuliia Nedrygailova
Serves 8
1 large focaccia flatbread
4 ounces pancetta, diced (or diced thick-cut bacon)
8 ounces hot Italian sausage
½ cup pizza sauce, store-bought or homemade
2 cups fresh grated mozzarella cheese
1 cup fresh grated fontina cheese
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
¼ cup sliced banana peppers
¼ cup sliced black olives
4 ounces sliced pepperoni
2 tablespoons fresh grated Parmesan cheese
1½ teaspoons dried Italian seasoning
Preheat oven to 425 F. Place focaccia on a baking sheet lined with foil. In a large skillet over medium heat, cook pancetta until crispy and transfer to a paper towel-lined platter. Repeat with Italian sausage, breaking it up with a wooden spoon until fully cooked. Transfer to paper towel-lined platter. Spread pizza sauce over top of focaccia. Sprinkle with half of the mozzarella and fontina. Add pancetta, sausage, bell peppers, onions, banana peppers, olives and end with pepperoni. Top with remaining mozzarella and fontina, and sprinkle Parmesan and Italian seasoning over the top. Bake for 10 minutes; reduce heat to 375 F and bake an additional 10 minutes or until golden brown and cheese is melted. Let pizza cool slightly and cut into eight pieces.
Vegetarian pizza
Photo by Karen Hermann
Makes 4 mini pizzas
4 mini whole-grain flatbreads
1 cup pizza sauce, store-bought or homemade
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup diced red bell peppers
½ cup olives
½ cup diced red onions
8 tablespoons pesto
8 ounces fresh grated mozzarella cheese
2 teaspoons red pepper flakes (more if preferred)
Preheat oven to 425 F. Place flatbreads on a large baking sheet. Top each with ¼ cup pizza sauce. Divide zucchini, squash, peppers, olives and onions evenly over flatbreads. Spoon 2 tablespoons pesto over each, spreading as well as you can without disturbing toppings. Top each with 2 ounces mozzarella, and sprinkle with red pepper flakes. Bake for 10 minutes until cheese is melted and edges start to brown.