Easy, Super Cheesy Flatbread Pizzas

Who doesn’t love pizzas but if kneading up a homemade (or even using a store bought) pizza dough is deterring you from enjoying a delicious homemade pizza, then these delicious Easy Cheesy Flatbread Pizzas using store bought flatbreads take no time at all to satiate your pizza fetish!

Just slather some pesto and/or cream cheese (flavored with dill) which I am sure most of you have in your pantry or fridge, onto flatbreads, top with your favorite toppings and of course lots of cheese and bake up a storm in your kitchen!

I have used pesto sauce on one and dill flavored cream cheese on the other with our favorite toppings of bell peppers, tomatoes, mushrooms, artichoke hearts, jalapenos and onions with of course lots and lots of cheese!

In less than 15 minutes, your whole house will be wafting with the aroma of freshly baked pizzas and you will succeed in pulling everyone in your home to the kitchen to devour these delicious and mouthwatering vegetarian flatbread pizzas!

2 flatbreads;14.1 oz package (I have used Whole Wheat Stone Oven Baked Artisan Flatbreads)

2 cups of grated cheese (I have used a combination of mozzarella and cheddar cheese)

FOR THE PESTO PIZZA:

1 small bottle of pesto (mine had Parmesan cheese in it; more cheesy for us!)

½ cup of sliced red onions

1/2 cup of sliced mushrooms, or as needed

1 teaspoon of finely chopped jalapenos

1 cup of cherry tomatoes, halved

1/3 cup of artichoke hearts, bottled

FOR THE CREAM CHEESE PIZZA:

1 cup of whipped or plain cream cheese

1 to 2 tbsp of finely chopped dill leaves

Salt to taste (if needed)

Dash of black pepper to add to cream cheese

½ cup sliced red onions

½ cup of red bell pepper, diced

½ cup of sliced mushrooms

1 tbsp of finely chopped jalapenos

Few extra chopped dill leaves for garnish

Sriracha sauce for drizzling on top of pizzas if needed.

Prep the ingredients for pizzas.

Mix the cream cheese with dill leaves and crushed black pepper powder and set aside.

For the pesto pizza, chop or slice mushrooms, halve cherry tomatoes, slice red onions and finely chop jalapenos.

You can use some pickled artichoke hearts too.

For the Cream Cheese Pizza, slice onions, dice red bell peppers, finely chop jalapenos, chop or slice mushrooms.

You will need a small jar of pesto sauce and a bottle of Sriracha sauce to spice it up a bit more.

Preheat oven to 425 degrees F.

Slather one flat bread with dill flavored cream cheese to coat evenly throughout the flat bread, almost to the edges.

Sprinkle some cheese on top; about 1 to 2 tbsp.

Top with the sliced onions, chopped or sliced mushrooms, some jalapenos and diced bell peppers.

Sprinkle more grated cheese on top (like you would on your favorite pizza).

Garnish with more dill leaves if needed.

Bake in preheated oven (place directly on rack for a crispy crust or place on a baking sheet) for 10 to 12 minutes until cheese has melted and starting to brown.

Remove, slice and serve hot.

I enjoyed my slice with a drizzle of hot Sriracha sauce!

This is optional.

Slather pesto sauce on the flat bread until the edges.

Sprinkle some grated cheese mixture on top; about 2 to 3 tbsp.

Top with sliced onions, chopped/sliced mushrooms, halved cherry tomatoes, artichokes and chopped jalapenos.

Add more grated cheese on top like you would on any pizza.

Bake in preheated oven along with cream cheese pizza for 10 to 12 minutes until cheese has melted and is bubbly.

Serve hot!

Adjust the amount of jalapenos and toppings according to personal preference.

These pizzas and their toppings are just a guide; make it your own with your favorite toppings.

Enjoy and Happy Baking/Eating!