So I like having simple meals. The fact that this one is a quick four-ingredient recipe makes it ideal. This is a Friday night staple in our house. Mine is low carb, but yours doesn’t have to be if that’s not your thing. It starts with a tortilla or flatbread, marinara or spaghetti sauce from a jar, shredded cheese, and those sliced pepperonis in the lunchmeat section of the store. Beyond that, toppings are cook’s choice.
–1 low carb tortilla or flatbread (I use Aldi’s store brand Fit and Active original flatbread)
–2 – 3 tablespoons of marinara or spaghetti sauce
–12 slices of pepperoni
–1/3 cup of pizza cheese (I use this wonderful cheese originating in St. Louis called “provel.” Amazing stuff!)
–a little olive oil for the flatbread
Preheat oven to 425 degrees. Apply a thin coating of oil to both sides of the flatbread, place on a baking sheet lined with parchment or aluminum foil, and bake in the oven for 5 – 7 minutes until slightly brown and a little crispy. Spread marinara on flatbread to the edges and layer pepperoni slices on top. Sprinkle cheese over that and slip back into the oven for 8 – 10 minutes until the cheese starts to brown. Enjoy!
Notes: You can use regular flatbread or a tortilla for a base. For a softer crust, skip baking the flatbread alone and go right to putting on the toppings and baking the pizza. I sometimes put mushrooms and onions on the pizza. If sliced thin, they’ll cook or you can briefly microwave them to soften before layering on the pizza. Pre-cooked sausage is also good on these.