Pizza Flatbread Stacks
Yield: 8
  • 1 (¼-inch-thick) flatbread
  • 1 teaspoon olive oil
  • 8 slices tomato-basil Jack cheese, such as Sargento
  • 2 tablespoons pizza sauce
  • 16 slices pepperoni
  • 8 slices Campari tomato
  • Garnish: microgreens
  • Preheat oven to 350°.
  1. Line a baking sheet with parchment paper.
  2. Using a 1¾-inch round cutter, cut 8 rounds from flatbread, discarding scraps. Place rounds on baking sheet, and brush tops with olive oil.
  3. Bake until light golden brown, approximately 5 minutes. Let cool.
  4. Using the same cutter, cut 12 rounds from cheese slices, discarding scraps.
  5. Spread a layer of pizza sauce onto toasted flatbread rounds. Top each round with a cheese round, a pepperoni slice, another cheese slice, and another pepperoni slice. Place a tomato slice on top of final pepperoni layer.
  6. Garnish with microgreens, if desired.
  7. Serve immediately.
Recipe by TeaTime Magazine at