Earlier in the week we brought you our first store-bought flatbread pizza experiment and it was deeeelicious. I went to Sis Blogging Partner before all of this, though, and said not only whould we keep our food blogging that weekend nice and relaxed, but the best way to do so would be to make two different flatbread pizzas. You can do any combination of ingredients you want on pretty much any type of crust you prefer. So I went looking at recipes for something to try but inspiration as well. Something about this one just told me it could be heavenly. Sometimes there’s nothing better than that traditional deluxe or supreme style pizza.
This pizza recipe actually came from the Stonefire flatbread site and I’d been wanting to try some of their ideas for their own products for a while. They have lots og freat ideas, different ones you might not ever think of, but since we’d already planned to do a white pizza variety, I thought why not try out its devilish cousin, too. This deluxe version has all the classic ingredients and one or two that made it even better.
Once again, the work is pretty much only in the prepping of ingredients when you make this easy recipe thanks to already cooked crust. And they’re small pizzas, so unless you’re cooking for a family of six or more, the chopping and slicing doesn’t take long at all. If you do have a large family, it’s still worth it to try these delicious homemade pizzas.
Like all pizza, you start with your first layer, the sauce. I tend to go for those little jars of pizza sauce but you can use your favorite homemade or store-bought red pasta sauce as well.
The next step, of course, is that essential cloudy layer of fresh-grated cheese.
Green olives – not black. You can use black, of course, but we loved these green ones for a change.
The little dots of red are roasted red pepper and they ended up being my favorite new flavor in this kind of pizza.
While the recipe said to saute onions, we used the same red onion as the previous flatbread pizza to use up what we had. We were so glad we did! They are usually stronger in flavor. Since they cook down and sweeten up a little, the flavor will mute a little bit, but thanks to that strong red onion flavor when raw, they don’t mute their flavor too much once baked. I love onions on my pizza, but sometimes white or sweet varieties almost don’t have enough onion flavor for me after baking.
Time for a bit more cheese!
The pepperoni – we love you, meaty goodness! If you feel like it, splurge on one of those pepperoni “sticks” from your deli area and slice your own pieces. Slice some thin, some thicker and enjoy the added texture this brings as well as the better flavor. This is almost a must in my kitchen because hubby happens to be the biggest pepperoni fan ever.
You don’t have to use the fresh herbs, but we guarantee they add that last level of mmm mmm good and really finish the pizza off perfectly. Adding them after the pizza is baked allows their maximum flavor potential to come through.
Hubby, my sis and I grabbed a slice of each pizza made that weekend and chewed it out. I was surprised to realize this one was the hands down winner even for me. When I went searching for recipes to try, I really didn’t expect the more traditional toppings to wow my tongue quite so much. We enjoyed the white pizza, too, and I’d make it again for sure, but this one was just so incredibly good. Bake yours up just until the pepperoni begins to darken and crisp around the edges, and some of the cheese is bubbled up and browned. This is your pizza perfection point. Enjoy!
Deluxe Flatbread Pizza
adapted slightly from Stonefire
Prep Time: 20 minutes Cook Time: about 10-15 minutes Level: Easy Serves: 2
- 1 Package Stonefire Tandoori Naan, Garlic Variety
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 16 slices dry cured pepperoni or salami – paper thin sliced
- 1/4 cup roasted red peppers, diced into small pieces
- 1/4 cup sliced green olives
- 1/4 cup sliced red onions
- 1/4 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chili flakes – optional
Preheat oven to 400 F.
Spread tomato sauce equally over both naan (bubbly side up). Sprinkle each naan with the mozzarella cheese, roasted red peppers, sliced olives, sauteed onions, Parmesan cheese, and the pepperoni or salami.
Place naan on middle rack of preheated oven and heat 10 to 15 minutes, or until cheese melts and crust is golden brown.
Remove pizza from oven and top with the fresh basil and the chili flakes if using.
Slice and serve immediately.