Description

Four quick & customizable flatbread pizzas—perfect for a weeknight dinner or casual get-together. Get creative with your toppings!

Ingredients

Units Scale

Salmon flatbread:

1 tomato-basil flatbread (or naan, or store-bought pizza base)
3 tablespoons tartar sauce
1 teaspoon prepared horseradish (or to taste)
3-4 oz (85-115 g) cooked salmon, flaked
1 cup baby arugula
Juice of 1/4 lemon

Roasted pepper and mozzarella flatbread:

1 tomato-basil flatbread
3 oz (85 g) fresh mozzarella, sliced
1/2 cup roasted red peppers, drained and sliced into strips
1/2 cup artichoke hearts (marinated or canned), drained and roughly chopped
A small handful of fresh basil leaves, torn

Fig and gorgonzola flatbread:

1 tomato-basil flatbread
3 tablespoons fig jam
2 oz (55 g) gorgonzola, crumbled
1 cup baby arugula

Margherita flatbread:

1 tomato-basil flatbread
3 oz (85 g) fresh mozzarella, sliced
1 medium tomato, thinly sliced
A small handful of fresh basil leaves

For all flatbreads:

2 tablespoons extra-virgin olive oil, for drizzling
Freshly ground black pepper, to taste

Instructions

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and arrange all four flatbreads in a single layer.
Salmon flatbread: stir together the tartar sauce and horseradish. Spread a thin layer over the flatbread. Top with the flaked cooked salmon.
Roasted pepper flatbread: layer the mozzarella slices over the flatbread. Top with the roasted red pepper strips and artichoke hearts.
Fig and gorgonzola flatbread: spread the fig jam evenly over the flatbread. Crumble the gorgonzola over the top, keeping the pieces small.
Margherita flatbread: arrange the mozzarella slices and tomato rounds over the flatbread. Scatter over the basil.
Drizzle all four assembled flatbreads with olive oil and season with a crack of black pepper.
Bake for 5–8 minutes, until the cheese is melted and the edges are crisp.
Remove from the oven. Add a squeeze of lemon juice over the salmon flatbread. Scatter arugula over both the salmon and fig-gorgonzola flatbreads while still hot, so it wilts slightly from the residual heat. Add the torn basil to the roasted pepper flatbread.
Slice and serve immediately.

Notes

Add the arugula after baking, not before — the residual heat wilts it just enough without making it soggy. For the fig and gorgonzola, use more jam than you think you need: it needs to balance the strong cheese.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Oven-Baking
Cuisine: Italian

Nutrition

Serving Size: 1 pizza
Calories: 350
Sugar: 5
Sodium: 400
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 8
Carbohydrates: 40
Fiber: 4
Protein: 15
Cholesterol: 50