Quick flatbread pizza

• 2 store-bought naan flatbreadslarge, about 25cm (10-inch)
• 6 tbs store-bought marinara sauce
• 150 g shredded mozzarella
• 30 g pepperoni slicesoptional — skip to keep it vegetarian
• 75 g cremini mushroomsthinly sliced
• 40 g black olivessliced
• ½ red bell pepperthinly sliced
• ½ tsp dried oregano
• ¼ tsp red pepper flakesoptional

1. 1

   Preheat your oven to 220°C (425°F). Line a sheet pan with foil for easy cleanup.

   Tip: A hot oven is the key to a crispy base — don't rush the preheat.

2. 2

   Place the naan flatbreads on the sheet pan. Spread 3 tablespoons of marinara over each flatbread, leaving a small border around the edge.

   Tip: Don't overload the sauce or the base will go soggy — a thin, even layer is all you need.

3. 3

   Divide the shredded mozzarella evenly between the two flatbreads. Top with your chosen toppings — pepperoni, sliced mushrooms, olives, and bell pepper strips — spreading them out so every bite gets some.

   Tip: Pepperoni goes on top of the cheese so the edges crisp up in the oven.

4. 4

   Sprinkle dried oregano and red pepper flakes (if using) over the top. Slide the pan into the oven and bake for 8-10 minutes, until the cheese is bubbling and the edges of the naan are golden and slightly crisp.

   Tip: Check at 8 minutes — ovens vary and you want melted and bubbly, not burnt.

5. 5

   Remove from the oven and let the flatbreads rest for 1-2 minutes before slicing. Cut each flatbread into 4 pieces and serve hot.

   Tip: Leftovers reheat well in a 200°C (400°F) oven for 5 minutes — avoid the microwave or the base goes rubbery.

• sheet pan (half-sheet (18x13 inch))
• cutting board

Per serving

Nutritional values are estimates only.