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Mini Flatbread Pizzas With Summer Toppings for One

Mini Flatbread Pizzas With Summer Toppings for One - Quick, Fresh, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 servings

Ingredients
  

  • 1 mini flatbread (about 6–7 inches; naan, pita, or store-bought flatbread)
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 small garlic clove, finely grated or minced
  • 2–3 tablespoons soft cheese (ricotta, goat cheese, or mascarpone)
  • 1/3 cup shredded mozzarella or a mix of mozzarella and fontina
  • 1/2 cup cherry tomatoes, halved
  • 1/4 small zucchini, very thinly sliced
  • 1/4 ripe peach or nectarine, thinly sliced (optional but lovely)
  • Fresh basil leaves, torn
  • Red pepper flakes, to taste
  • Kosher salt and black pepper
  • Balsamic glaze or lemon wedge, for finishing (optional)

Instructions
 

  • Prep your base: Heat your oven to 425°F (220°C) or warm a large skillet over medium-high heat. Brush both sides of the flatbread with olive oil and rub one side lightly with the minced garlic.
  • Build a creamy layer: Spread a thin layer of ricotta or goat cheese over the garlic side. This adds moisture and helps toppings stick without making the crust soggy.
  • Add the melt: Sprinkle mozzarella evenly over the creamy base. Leave a small border around the edges for crispness.
  • Top with summer produce: Scatter cherry tomatoes, zucchini slices, and peach slivers. Don’t pile too high; even layers lead to better browning.
  • Season well: Drizzle with a touch more olive oil, then add salt, black pepper, and a pinch of red pepper flakes.
  • Cook it: Oven method: Place the flatbread on a baking sheet and bake 8–10 minutes, until cheese is melted and edges are golden.
  • Skillet method: Place the flatbread in the hot dry skillet, cover with a lid, and cook 4–6 minutes on medium, until the bottom is crisp and the cheese melts. For extra color, pop under the broiler for 1–2 minutes.
  • Finish fresh: Remove from heat. Add torn basil, a light drizzle of balsamic glaze or a squeeze of lemon, and a final crack of pepper.
  • Slice and serve: Cut into wedges and enjoy immediately while the edges are crisp and the cheese is silky.