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Rustic Flatbread Pizza, with a homemade garlic herb crust, is topped with pesto, roasted red peppers, sundried tomatoes, pine nuts, and salami.
Pair this delicious homemade flatbread pizza with a chilled bottle of white wine.
Why You’ll Love This Rustic Flatbread Pizza
All the best parts of pizza including the crispy crust, melty cheese, bold toppings, but on a thin, crackly base you can make start to finish on a weeknight. I’ve made a lot of flatbreads over the years, and this garlic-herb dough plus quick par-cook method is the combo I come back to.
Flatbread vs. Pizza Dough
They share the same DNA, but flatbread is rolled thinner and gets par-cooked in a hot, lightly oiled pan before baking.
That extra step gives you a shatter-crisp bottom and edges, and the toppings stay a bit lighter so the crust can shine.
Key Flavors in a Good Flatbread Pizza
Keep toppings simple and intentional so every bite pops. Here’s the lineup that balances rich, salty, sweet, and fresh.
- Pesto: Savory herb base that replaces traditional red sauce and keeps the crust crisp.
- Fresh mozzarella: Creamy melt that anchors the toppings without overpowering them.
- Roasted red peppers & sun-dried tomatoes: Sweet, concentrated flavor that loves pesto.
- Salami: A little fat and spice goes a long way on a thin crust.
- Pine nuts: Buttery crunch for texture.
- Balsamic reduction (optional): A light drizzle at the end ties everything together.
A quick garlic-herb dough makes this feel special with minimal effort. Mix, rest briefly, then roll thin so it cooks through fast and crisps up beautifully.
Here’s How to Make It
Par-cook first, top second, bake last. That sequence guarantees a crisp base and evenly melted cheese without soggy spots.
- Roll & par-cook: Heat a slick of olive oil in a heavy pan over medium-high. Cook each rolled-thin round 2 to 3 minutes per side until blistered and lightly golden.
- Top: Spread a thin layer of pesto, add mozzarella, peppers, sun-dried tomatoes, salami, and pine nuts.
- Bake: Transfer to a 400°F oven and bake about 8 to 12 minutes until the cheese is melted and edges are deeply crisp.
- Finish: Rest 2 minutes, drizzle balsamic reduction if using, slice, and serve.
Time & Temperature Notes
Par-cooking happens on a very hot pan; if the oil smokes, lower the heat slightly.
In the oven, 400°F is a sweet spot for melt and color, but if your cheese is very cold or thickly sliced, add a minute or two.
Topping Swaps & Add-Ons
Use what you have and keep the “light but flavorful” theme.
- Prosciutto or soppressata instead of salami
- Marinated artichokes or olives for briny notes
- Arugula tossed with lemon on top after baking
- Red pepper flakes or crushed fennel for a little heat
Make-Ahead & Storage
Par-cook crusts up to 24 hours ahead and chill, well wrapped. When ready to eat, top and bake straight from the fridge.
Leftover slices keep in the refrigerator up to 2 days; reheat on a sheet pan at 425°F for 5 to 7 minutes to bring back the crunch.
Flatbread Pizza FAQs
This recipe is pretty self explanatory, but here are a few questions I’ve gotten.
Yes. Double down on pesto, peppers, and sun-dried tomatoes, and add olives for extra flavor.
No. Par-cooking in a hot pan plus a 400°F bake gives you a crisp bottom without special equipment.
Aim for about 1/8 inch. Thinner crust equals faster bake and better crunch.
Pair with a chilled white wine or sparkling water with lemon, and you’ve got a simple, impressive flatbread that tastes like you worked much harder than you did.
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Ingredients
Flatbread dough:
- 2 1/4 teaspoons active dry yeast 1 packet yields 2 1/4 tsp
- 1 tablespoon dried Italian herbs
- 3/4 teaspoons sea salt
- 1/2 teaspoon granulated sugar
- 2 cups All-Purpose Flour
- 1 tablespoon Extra Virgin Olive Oil plus more for coating bowl
- 1 tablespoon Garlic Puree
- 1/2 cup warm water about 110°F, more may be needed
Flatbread pizza:
- 3 tablespoons pine nuts
- 6 tablespoons Pesto
- 16 ounces fresh whole milk mozzarella
- 6 ounces jarred Julienne Cut Sun Dried Tomatoes
- 6 ounces jarred Italian Style Red Peppers
- 6 ounces salami
- 2 tablespoons Balsamic Reduction
- black pepper and Sea Salt to taste
Instructions
To make the flatbread:
- To a large mixing bowl, add 2 1/4 teaspoons active dry yeast, 1 tablespoon dried Italian herbs, 3/4 teaspoons sea salt, 1/2 teaspoon granulated sugar, and 2 cups All-Purpose Flour. Whisk together to fully mix.
- Make a well in the dry ingredients and add 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon Garlic Puree, and 1/2 cup warm water. Stir with a wooden spoon to mix. Continue to add more warm water as needed until a dough forms.
- Transfer to a clean, well-floured surface and knead until smooth and elastic – about 3-4 minutes – adding more flour as needed to prevent sticking. Alternatively, knead on medium low speed using the dough hook in your stand mixer for about 3-4 minutes.
- Add 1 teaspoon of olive oil to clean bowl. Add dough and roll around until it is fully coated. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour. See note 1.
- Once doubled in size, punch down and cut dough into 6 even pieces. Arrange on a clean surface, and lay a damp towel on top. Let rest at least 15 minutes.
- While the dough is resting, heat a large skillet to medium-high heat.
- One at a time on a lightly floured surface, roll each piece of dough into a large circle that’s about an 1/8th of an inch thick.
- Lightly grease preheated skillet with olive oil and lay down flatbread. Allow to cook undisturbed for 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
To make the Rustic Flatbread Pizza:
- To assemble pizzas, cover each cooked flatbread with one tablespoon of the 6 tablespoons Pesto. Top with equal portions of the 16 ounces fresh whole milk mozzarella, 6 ounces jarred Julienne Cut Sun Dried Tomatoes, 6 ounces jarred Italian Style Red Peppers, toasted 3 tablespoons pine nuts, and 6 ounces salami. See note 2.
- To bake the pizzas, preheat oven or grill to 400°F. Set pizzas directly on grill and bake just until the cheese has melted, about 5-10 minutes. Remove, drizzle with 2 tablespoons Balsamic Reduction, and season with salt and pepper.
Notes
- If your house is cold, there are a couple options to get your dough to rise properly. You can always preheat the oven to 200°F, turn it off and crack the door. I’ve also heard of running the dryer for a few minutes, then setting your dough inside with the dryer off to allow it to rise.
- Quantities and ratios of toppings can be varied based on user preference. Amounts listed in recipe are how I made the pizzas, but feel free to adjust according to your taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
