Quick Flatbread Pizza
A thin flatbread crust topped with tomato sauce, ham, tomatoes, olives, and mozzarella, baked until golden and crispy.
- Time
- 15 min
- Serving
- 520 kcal
- Ingredients
- ≈ $2.66
- Protein
- 26 g
Ingredients
- 1 Thin lavash flatbreadpack 250 g ≈ $2.50 70 g
- 2 Hampack 300 g ≈ $2.85 50 g
- 3 Mozzarellapack 125 g ≈ $1.80 60 g
- 4 Tomato pastepack 140 g ≈ $1.00 20 g
- 5 Tomatoes≈ $4.67 per kg 60 g
- 6 Olivespack 300 g ≈ $3.00 20 g
- 7 Dried oregano 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 425°F (220°C). Place flatbread on a parchment-lined baking sheet.
Slice tomatoes4 into 0.2-inch (0.5 cm) rounds, ham2 into strips, olives6 into rings, and mozzarella3 into 0.4–0.8-inch (1–2 cm) cubes.
Spread tomato4 sauce evenly over the flatbread, right to the edges.
Arrange ham2, tomatoes4, and olives6 on top, then scatter mozzarella3 and sprinkle with oregano.
Bake for 8–10 minutes, until the cheese melts and the flatbread edges turn golden and crisp.
Let rest 1–2 minutes, cut into 6–8 slices, and serve hot.
Tips
- Why it works
- Preheat the oven to 220 °C so the lavash crisps evenly and doesn’t stick to the tray. Lower heat makes the cheese soggy.
- Substitutions
- Use canned tuna (50g) instead of ham, or swap olives for sliced pickles (20g) if you prefer tangy crunch.
- Common mistakes
- Overbaking turns the lavash dark and bitter; check at 8 minutes. Edges should be light golden, not brown.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a toaster oven for 3–4 minutes until cheese melts again.
- Serve with
- Pair with a simple cucumber-tomato salad and a glass of cold lemonade for a light, balanced dinner.
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