Ingredients:

  • 2 pieces (150g each) store-bought flatbread or naan
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 cup (120ml) pizza sauce
  • 2 cups (225g) shredded low-moisture mozzarella cheese
  • 4 oz (115g) sliced pepperoni
  • 1/4 cup (15g) thinly sliced red onion
  • 1 tbsp (15ml) dried oregano

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Brush both sides of each pre-cooked flatbread with olive oil.
  3. Place the flatbreads in the oven for 3–5 minutes until they feel firm and smell slightly nutty, then remove and set aside.
  4. Spread 2–3 tbsp (30–45ml) of pizza sauce over each crust, leaving a 1/2 inch (1.2cm) border around the edge.
  5. Apply a generous layer of shredded mozzarella cheese, covering the sauce completely.
  6. Arrange the sliced pepperoni and red onions on top of the cheese.
  7. Sprinkle the top with dried oregano.
  8. Bake on the center rack for 7–10 minutes until the cheese is bubbling and the crust edges show mahogany-colored spots.
  9. Remove from the oven and let rest for 2 minutes before slicing.