Grilled Flatbread

A warm and delicious twist on the popular carb! One of my favorite ways to do “make your own” pizza and to serve grilled veggies. Grilled flatbread is an all-time favorite.

Meant for Grilling

This flatbread dough is meant for grilling, indoor or out. Unlike regular doughs, this recipe was crafted intentionally to stand up well to high heat, resulting in a crispy exterior with beautiful grill marks and a chewy interior. Then the fun really starts!

Top it Up

Whether you’re entertaining or making a weeknight meal, you can set out several ready-to-eat options for toppings and let everyone customize their flatbread. Try an array of cheeses, thinly sliced or pre-cooked seasonal vegetables, salad greens, and meats like salami and spicy ham (see the variations below for some of my favorite combinations). For a party, you can assemble the flatbreads, and then cut into bite-size pieces.

Favorite Side Dish

This flatbread would go perfectly with any snack board supper! Check out my guide here to see all my best tips and tricks for assembling the most fun dinner or entertaining dish. My family also likes to eat it with our Mediterranean dinners. That could be my greek shrimp and orzo salad, my greek chicken foil dinner packet, or a greek grain bowl!

Variations

Grilled Veggie Flatbread with Balsamic Glaze: Preheat a grill pan or outdoor grill to medium-high heat. Thickly slice a medium zucchini, a yellow squash, a red bell pepper, and a red onion, and brush them all with olive oil. Put the vegetables on the grill and cook until they have grill marks and are softened and caramelized, 6 to 8 minutes total. Remove from the grill, let cool slightly, season with salt and pepper, and chop.

Spread 2/3 cup prepared pesto onto 4 grilled flatbreads and layer with fresh mozzarella slices. Top evenly with the grilled veggies. Bring ½ cup balsamic vinegar and 3 teaspoons Worcestershire sauce to a simmer in a small saucepan set over medium heat. Simmer until thickened, 3 to 5 minutes. Drizzle the balsamic glaze over the top of the flatbreads and serve. 

Smoked Bacon & Fig Flatbread: Spread 2 cups (16 ounces) herbed goat cheese over 4 grilled flatbreads. Top with 1 cup arugula, ¼ cup fresh lemon juice, and season liberally with salt and pepper. Arrange 12 sliced figs over the tops. Sprinkle with ½ pound (12 slices) smoked bacon that has been cooked until crisp and crumbled. 

Margherita Pizza: You can also make grilled pizzas with this dough. For each of the 4 dough rectangles, cook the dough as directed on the first side. Flip, then immediately spread each dough with ½ cup marinara sauce, 1/4 pound sliced fresh mozzarella cheese, and 4 to 6 fresh basil leaves. Cover the pan or grill while the second side cooks to help melt the cheese. Cook and top the remaining dough, and serve the pizzas hot.