A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Flatbread Pizza

Flatbread Pizza Recipe with Tomatoes and Peppers

This very moreish bread is made with Extra virgin olive oil and is topped with tomato sauce, piquanté peppers, and sunblush tomatoes.

Flatbread Pizza with tomatoes and peppers.
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It certainly does the trick if you're looking for bread to go with many dishes including this pasta bake.

Flatbread is a bread made with flour, water, and salt, and then thoroughly rolled and flattened dough and doesn't contain yeast - hence flatbread. So technically I suppose this isn't a true flatbread, but hey ho it was flattish!

I used this Mermaid baking sheet, it's made from Hard Anodised Aluminium that evenly distributes heat to avoid hot spots.

Although it's not suitable to go into the dishwasher, there really isn't any need. Just use some nice hot sudsy water, a rinse and a good dry, the baking sheet looks new again.

It's perfect for use with metal utensils, scratch resistant and won't peel or blister it is oven safe up to 240°C / 475°F or Gas 9

Ingredients in this recipe

Pizza Sauce

a tin of good quality Italian plum tomatoes 

clove of garlic 

black pepper and a sea

a tiny pinch of sugar if you think it needs it

Flatbread Dough

uncooked polenta

boiling water

cold water

7g sachet of fast-acting yeast

Strong white bread flour


Extra virgin olive oil

Pizza Topping

Piquanté peppers from a jar

a few sliced SunBlush Tomatoes 

flat leaf parsley

Recipe Top Tip! 

For a really Quick and Easy Flatbread Pizza 

You can use shop-bought readymade flatbreads and top with the ingredients listed. Now, once your oven has preheated, that would take just 15 minutes from start to finish!

Flatbread Pizza Toppings

  • pepperoni
  • chorizo
  • cooked chicken
  • ham
  • tomatoes
  • cheddar cheese
  • mozzarella
  • feta
  • red or green pesto 
  • mushrooms - thinly sliced
  • bell peppers - thinly sliced
  • red onion - thinly sliced
  • chilli peppers - thinly sliced 

The list is endless! Or you could opt for a classic Margherita pizza recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

flatbread, flatbread recipe, flatbread pizza recipe, easy pizza
baking, bread, pizza
Yield: 2
Author: Jan Bennett
Flatbread Pizza Recipe

Flatbread Pizza Recipe

This very moreish flatbread is made with Extra virgin olive oil and topped with tomato sauce, piquanté peppers and sunblush tomatoes.
Prep time: 1 HourCook time: 15 MinTotal time: 1 H & 15 M


For the tomato sauce
  • 1x400g tin of good quality Italian plum tomatoes
  • 1 small clove of garlic - very finely chopped
  • a small pinch of black pepper and a tiny pinch of salt
  • a tiny pinch of sugar if you think it needs it
The Flatbreads
  • To make two flatbreads each about 9 inches (you can freeze one) you will need:
  • 50g uncooked Polenta
  • 100ml boiling water
  • 100ml cold water
  • 7g sachet of fast acting yeast
  • 300g Strong white bread flour
  • 1 teaspoon salt
  • 75ml Extra virgin olive oil
  • You will also need:
  • a few Peppadew Piquanté Peppers from a jar and a few sliced SunBlush Tomatoes from the Deli counter in Sainsbury's
  • Chopped flat leaf parsley for scattering


To make the sauce
  1. Add the ingredients to a small bowl and, using your hands, squish the lot together.
  2. Have a taste and adjust the seasoning. Remember the sauce needs to be thickish, or your flatbreads will be soggy.
Preheat your oven to 220°C / 425°F or Gas 7
  1. Put the polenta into a large mixing bowl, pour on the boiling water and stir.
  2. Leave for a couple of minutes so it thickens. Stir in the cold water and mix until smooth. Now add the yeast and stir to dissolve. Add the flour, salt and olive oil. Mix till you have a soft, sticky dough. Cover and leave for 10 minutes.
  3. Now on a lightly floured surface knead for 10 minutes or 5 minutes if you've using a mixer.
  4. Return the dough to the bowl and leave covered with lightly oiled cling film for 30 minutes before using.
  5. Cut the dough in half and roll out each flatbread to about 8 or 9 inches long - I can't get all fussed about the shape; just aim for an oval, it will taste just the same whatever shape you end up with!
  6. Pop the flatbreads onto a baking sheet and add your tomato sauce topping and dot with piquanté peppers and tomatoes.
  7. Drizzle with a little extra virgin olive oil and bake in a preheated oven for about 15 minutes until nice and golden.
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