Four Cheese Flatbread Pizzas Recipes

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5 EASY FLATBREAD PIZZA RECIPES



5 Easy Flatbread Pizza Recipes image

5 simple yet killer flatbread pizza recipes you can make with premade flatbread or naan bread crusts. The perfect app or easy quick dinner.

Provided by Shawn Williams

Categories     Dinner

Time 27m

Yield 3

Number Of Ingredients 22

5 small flatbread crusts
14-ounce jar pizza sauce
8-ounce pouch mozzarella pearls
Fresh chopped basil (optional)
Fresh mozzarella
Pizza sauce
11-ounce fully cooked sweet Italian chicken sausage
8-ounce bag shredded mozzarella (or use quattro formaggio)
1 small red onion, thinly sliced as needed
1 poblano pepper, thinly sliced as needed
Pizza sauce
8-ounce jar fig jam/spread
2-3 ounce package prosciutto ham
1/4 cup balsamic vinegar
Fresh arugula
Fresh mozzarella
8-ounce bag Quattro formaggio cheese (mozzarella, provolone, romano and asiago)
pepperoni
Pizza sauce
8-ounce fresh or jar pesto
Halved cherry tomatoes (optional)
Fresh mozzarella

Steps:

  • Preheat oven to 425° F.
  • Bake all flatbreads for about 10-12 minutes or until cheese is fully melted and crust is golden and reaches desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on the hot baking sheet. These can also be grilled in about 10 minutes on medium-high heat with the cover down. Just be sure to oil grill grates with oil.
  • Top flatbread with a light layer (1/4 cup) of pizza sauce and top with mozzarella pearls. Garnish with chopped basil just before serving.
  • Slice cooked sweet Italian chicken sausage. Top flatbread with a light layer (1/4 cup) of pizza sauce and spinkle with either shredded mozzarella or quatro formaggio cheese as needed. Top with pepper, onion, and sweet italian sausage. Note: sausage must be fully cooked.
  • Spread 2-3 tablespoons of fig jam on the flatbread. Top with mozzarella pearls and chunks of prosciutto torn apart with hands. While pizza is cooking, bring a a small saucepan of balsamic vinegar to a simmer. Simmer until reduced by half and thickened, about 5 minutes. Top with fresh arugula drizzle balsamic reduction over pizza just before serving.
  • Top flatbread with a light layer (1/4 cup) of pizza sauce and top with quatro formaggio cheese. Top with whole or halved pepperoni slices.
  • Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and optional sliced cherry tomatoes.

HOMEMADE FLATBREAD PIZZA RECIPE



Homemade Flatbread Pizza Recipe image

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.

Provided by Sally

Categories     Dinner

Time 1h10m

Number Of Ingredients 7

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

Steps:

  • Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  • With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
  • Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
  • As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
  • Preheat oven to 475°F (246°C).
  • Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don't worry about the shape of the dough, just make sure it's pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
  • Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
  • Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  • Cover and store leftovers in the refrigerator for up to 1 week.

FOUR CHEESE SPINACH FLATBREAD PIZZA



Four Cheese Spinach Flatbread Pizza image

Yield: 2 servings (4 points per serving for blue, green and purple)

Provided by keepingonpoint

Categories     Main Course

Time 20m

Number Of Ingredients 8

1 Flatout Flatbread
5 oz. fresh baby spinach
1 clove garlic, minced
2 tablespoons light cream cheese
salt, to taste
1 tablespoon grated Parmesan cheese
2 tablespoons part-skim mozzarella cheese, shredded
2 tablespoons reduced-fat feta cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a large frying pan with 0 point olive oil spray. Add the spinach and let cook for 1 minute, then add the garlic and cook 1-2 more minutes.
  • Add the light cream cheese. Stir and cook until it is melted and blended with the spinach. Add the Parmesan cheese and stir.
  • Place the Flatout Flatbread on a baking sheet. Spread the spinach mixture over it, then add the mozzarella and feta cheese.
  • Bake for 10 minutes. Remove from oven and let cool a minute before slicing. Enjoy!

4-INGREDIENT BAKED FLATBREAD (PLUS TOPPING IDEAS)



4-Ingredient Baked Flatbread (Plus Topping Ideas) image

A simple and delicious flatbread recipe made in one bowl using only four ingredients. Enjoy it on it's own or use it as a crust for your favourite flatbread toppings.

Provided by Marie

Categories     Dinner

Time 40m

Number Of Ingredients 4

1 cup plain Greek yogurt (I used zero fat), stirred well
1 cup all-purpose flour
2 tsp baking powder
1 tbsp extra virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, using a wooden spoon, combine together the yogurt, flour, and baking powder until uniform and a dough ball forms.
  • Flour your hands and knead until the dough is smooth (I knead right in the bowl). The dough will go from having ragged texture to a smoother, softer texture. Place the dough onto the center of the baking sheet.
  • Using your hands, evenly flatten the dough until the dough is ¼ inch thick (8x12 inch flatbread). Brush olive oil over the top of the flatbread.
  • Bake for 20-25 minutes until the flatbread is golden-brown and cooked through.
  • If adding toppings: Decrease the oven to 325 degrees F. Top the baked flatbread with desired toppings *(see first note) and bake for 8-12 minutes until the ingredients are softened and heated through.

Nutrition Facts : Calories 89 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

FOUR CHEESE FLATBREAD PIZZAS



Four Cheese Flatbread Pizzas image

Melted parmesan, mozzarella, fontina and chevre cheeses are blended together for our cheesy delicious, four cheese flatbread pizzas that are ready in only 25 minutes.

Provided by By Jessica Walker

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

4 oval flatbread wraps
2 tablespoons olive oil
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded fontina cheese (4 oz)
1/4 cup shredded Parmesan cheese (1 oz)
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Heat oven to 400°F. Spray 2 large cookie sheets with cooking spray. Place 2 flatbreads on each cookie sheet; brush evenly with oil. Bake 5 minutes.
  • Remove flatbreads from oven. Increase oven temperature to 450°F. Spread 2 tablespoons pizza sauce on each flatbread. Sprinkle each with 1/2 cup mozzarella cheese, 1/4 cup fontina cheese, 1 tablespoon Parmesan cheese and 1 tablespoon goat cheese.
  • Bake 5 to 7 minutes or until cheese is melted.

Nutrition Facts : ServingSize 1 Serving

4-CHEESE FLATBREADS



4-Cheese Flatbreads image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

1/2 cup grated fontina cheese
1/2 cup grated mozzarella
1/4 cup mascarpone, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
2 garlic or plain naans, defrosted if frozen
2 tablespoons pesto
Red pepper flakes, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
  • Sprinkle with pepper flakes, if using.

FOUR-CHEESE FLATBREADS



Four-Cheese Flatbreads image

You can make personal pizzas quickly by using premade naan, flatbread or pita as the base, then topping with whatever sounds good to you. Here, the combination of feta, Parmesan, ricotta and mozzarella hits every note - salty, creamy, tangy and gooey. Corn's sweetness balances the savoriness, and a generous amount of black pepper cuts through the richness, as it does in cacio e pepe. Feel free to swap the cheeses based on what you have - pecorino instead of Parmesan, fontina instead of mozzarella - and incorporate any toppings you like: spinach, herbs, garlic, red-pepper flakes, hot honey and so on.

Provided by Ali Slagle

Categories     finger foods, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 cup whole-milk ricotta (about 6 ounces)
3/4 cup crumbled feta (about 3 ounces)
3/4 cup finely grated Parmesan (about 2 1/2 ounces)
1/3 cup grated mozzarella (about 1 1/2 ounces)
1 teaspoon fresh thyme leaves
1 1/2 cups corn kernels (from 2 ears of corn or frozen and thawed)
Black pepper
4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Steps:

  • Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
  • Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
  • Let cool for a few minutes, then cut and top with more black pepper.

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