Pepper-Provolone Flatbread Pizzas


Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.


  • 1 tablespoon olive oil, plus more for grilling

  • 2 halved red or yellow bell peppers

  • Salt and pepper

  • 4 large naan

  • 6 ounces shredded provolone

  • cup grated Parmesan (1 ½ ounces)

  • ½ teaspoon red-pepper flakes (optional)

  • 2 tablespoons fresh oregano leaves

  • Olive oil


  1. Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush peppers with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, and thinly slice.

  2. Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with provolone, peppers, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with oregano and serve.

Cook's Notes

From the Bread Aisle
Any ready-made flatbread can be put to use as instant pizza crust -- try Indian naan, whole-grain pita, or flavored bread for a little extra zest.

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