Most of these flatbread recipes will look pretty similar to any pizza recipes you’ve likely made in the past.
In fact, pizza and flatbreads are more or less the same things, with the key difference being in the dough.
Where pizza uses yeast for a light and fluffy base, flatbread is typically unleavened and, therefore, flat.
Another thing you might notice with these flatbread recipes is that they’re a little fancier than your average slice of pizza.
Instead of just mozzarella and tomato sauce, you’ll see everything from pesto and shrimp to goat cheese and Gorgonzola!
Let’s dig in.
Flatbreads are popular in many restaurants because they’re so much easier to make than a pizza.
Instead of having to prep the dough hours in advance, you can have a batch ready in just 30 minutes.
Of course, the beauty of the flatbread is that you can make something like this sensational three cheese and pesto dish with humble naan bread.
Buy it ready-made, and you can serve this colorful and delicious flatbread in less than 20 minutes.
Why put out plain old garlic bread when you can serve this tasty shrimp and garlic flatbread instead?
You’ll need to make a quick sauce here, using butter, garlic, and chicken stock.
Let it simmer until it’s nice and thick, then toss your shrimp in until they’re pink.
Just be mindful that you don’t overcook the shrimp at this point since they’re going in the oven too.
To keep them from going rubbery, try flash-frying them in a hot pan to give them some color, and then let the oven finish them off.
Just like you can use readymade naan bread to make a stunning flatbread dish, you can also use store-bought pita bread.
These are especially great for serving a crowd, as they’re more or less individual portions already.
BBQ chicken is something I crave on a daily basis, and this is super easy to recreate at home.
Instead of using tomato sauce, just lather the pita in your go-to BBQ sauce. Then, top it with leftover rotisserie chicken, red onion, and plenty of cheese.
This traditional Greek dish is a step away from the pizza-like flatbreads we’ve been talking about. Instead, this is more like a kebab in how it’s served.
But, the flatbread is native to Greece, so we can’t miss this one out! It’s probably the most authentic on the list.
Rather than chunks of roasted meat, this recipe uses a seasoned meatloaf, which is ground and baked before being sliced to go into the flatbread.
Please don’t skip the last flash in the pan, as this is what gives the meat some texture.
Keep it classic with tzatziki sauce, lettuce, tomatoes, and white or red onion, or go all out with cucumber, peppers, and diced olives.
That picture will be in my dreams tonight. I’m such a bread lover that I don’t even need fancy toppings to crave this flatbread.
It looks golden and crisp on the outside, but it’s so light and airy on the inside.
And the simple blend of rosemary and sea salt is more than enough to keep you reaching for more.
That being said, I did add a sprinkling of grated Parmesan. I just couldn’t resist!
As I mentioned above, flatbreads are, well, flat! They’re thin and slightly crisp and typically lower in carbs than a thick slice of pizza.
So, if you’re looking for a lower-carb option to counter all that junk food, this Caprese and arugula dish is just the ticket.
Use a decent amount of pizza sauce on the base and sprinkle over mozzarella so you’ll get a nice, light covering.
Once it’s baked and bubbling, top it with Caprese salad. Since there’s extra mozzarella in the salad, you won’t need a ton in that first step.
Margherita is one of the most classic pizza recipes around. It’s simple, clean, and beloved by kids and grown-ups alike.
For this recipe, you just need some pizza sauce, mozzarella, and cherry tomatoes for a fresh finish.
I like mine with red pepper flakes, but that’s optional. As is balsamic, but I highly recommend it.
It provides a beautiful sweet tang, setting this apart from your standard Margherita.
Of course, you can also use this as a base and go nuts with some fun toppings!
Chorizo is always a hit in my house, as is leftover taco meat and jalapeños.
There’s a reason you see this on so many menus these days: it’s utterly scrumptious.
Goat cheese is rich, tangy, and beautifully creamy. Pair that with slightly crunchy, slightly soft, sweet onions, and you’ll be fighting for the last slice.
The only thing wrong with this recipe is that it takes a little longer to make.
Caramelized onions usually need at least 30 minutes on the stove, so don’t expect to serve it right away.
To speed up the process, I almost always have caramelized onions in my fridge.
Just make a big batch, and then you’ll have them to go on everything from chicken to pork to flatbreads.
Didn’t I warn you that these would get fancy? You certainly wouldn’t see lemon and artichoke pesto and chicken pizza in your local Domino’s!
Unlike standard pesto, which uses pine nuts and plenty of basil, this lighter recipe blends artichoke hearts, lemon juice, garlic, olive oil, Parmesan cheese, and salt.
That acts as the pizza sauce, so it’s still quite acidic and fresh; it’s just not loaded with tomatoes like normal.
The chicken is optional, and honestly, once you’ve added the Gouda and extra parmesan, you won’t miss it if you want this vegetarian.
Here’s another kebab recipe using traditional flatbreads, charred meat, and zesty sauces.
I prefer this style of wrap because it uses big, juicy chunks of meat. That’s just my personal preference, of course.
You’ll start by making a marinade for the chicken using oil, lemon juice, salt, oregano, cumin, coriander, and paprika.
Then, dice the chicken and let it sit overnight if you have the time.
I have to admit that this recipe is a little bit of a wild card. It says flatbread in the title, but it uses canned biscuits rather than naan or pita.
Of course, the kids will love it, and it does make these very buttery and tender.
Plus, it’s super easy to pop open the can and flatten the little discs out.
You can keep these pretty simple and use ground beef with sour cream and taco seasoning sauce. But I never serve taco-anything without guacamole!
Pizza for breakfast might be frowned upon in certain circles, but nobody can deny that these flatbread pizzas are a healthy and colorful way to start your day.
Eggs are a fantastic source of protein, but they can be a touch bland on their own.
This recipe makes sure you enjoy every single bite, adding cream cheese, bacon, onion, pepper, mushrooms, tomatoes, and cheddar cheese to the mix.
Feel free to use sausage instead of bacon, or leave the meat out altogether.
I’ve made these with roasted sweet potatoes and leeks, as well as leftover steak and Sriracha.
Another great way to make a delicious pizza without too much acidity is to use creamy hummus as a base.
Tomato sauce has a distinct tang, which can be overpowering in some cases.
But here, the hummus provides a light nutty flavor and moisture that doesn’t overwhelm the other ingredients.
Instead, it enhances the creamy saltiness of the feta and the sweetness of the sundried tomatoes.
It also makes that pesto pop, both visually and in terms of taste.
Since goat cheese is equal parts creamy and tangy, you can so easily pair it with savory and sweet ingredients to make something delicious.
I happen to think it works best with sweet things, though that might just be my sweet tooth talking.
In this unique dish, you’ll actually use apricot jam as the base, which will thicken and turn super sticky as it bakes.
On top of that, you’ll dot the goat cheese and blueberries. I found this to be sweet enough, so I didn’t add the drizzle of honey.
I love food with a sweet and salty finish, and if it can include cheese too, then I’m extra satisfied.
If you’re a salad lover, I’m sure you’ve tried a few that incorporate fruits, nuts, and meat all in one bowl, right?
I’m always amazed at how something as mild as a pear can work to cut through that intensity you taste with Gorgonzola.
And then there’s that buttery, salty deliciousness of the prosciutto that you just can’t beat.
When I think about Mediterranean flavors, I immediately go to black olives, olive oil, sun-dried tomatoes, fresh herbs, and feta.
It’s salty, creamy, tangy, and typically pretty light. That’s why it works so well on this flatbread.
Unlike pizza, it’s not thick and heavy, which compliments the fresh flavors perfectly.
I added some red onion slices for a bit of pepper, along with some leftover chicken I had.
This recipe has a couple of variations, one being a flatbread that’s completely loaded with cheese!
It’s called a cheesy bacon flatbread, so it only makes sense to ensure every inch of the base is covered in ooey-gooey, salty goodness.
I used a blend of freshly grated mozzarella and mature cheddar to boost the flavor, and I threw on some of those caramelized onions I made earlier.
The second option is lighter and uses parmesan instead, though you could use both.
I found this version much lighter and served it as a started rather than the main course.
Brie has such a lovely mild flavor, though there’s a slight tang in there, too, if you eat the rind.
It’s soft and melts well, to a point, while still more or less holding its shape.
I love seeing those thick slices on top of a pizza, knowing it’s going to be silky smooth and flavorful.
Much like the pear and Gorgonzola recipe, you’ll find that the creamy tangy of the cheese is enhanced when you pair it with crisp, tart apples.
I spoke at length about my love for peanut sauce when I wrote about easy Thai recipes.
It’s rich, creamy, spicy, and perfect with everything from chicken to noodles.
But I’d never thought to put it on a flatbread! Boy, was I missing out.
The best part is that you just need to toss all the sauce ingredients into a pot and let them heat until it’s smooth and hot.
Play around with the spice levels, and feel free to add honey if you want it sweeter.
Depending on the type of peanut butter, you might need an extra drizzle or two.
Unless you use sweet chili sauce, in which case it should be sweet enough.
Jalapeño poppers are typically chilis stuffed with cheese and bacon, then dredged in egg and breadcrumbs before being deep-fried until crispy.
They’re the perfect little snack, giving you a rush of heat with each bite as well as a delicious creamy filling that mellows it just right.
This flatbread takes all of those flavors and layers them onto flatbread. It’s easier to make and way more filling.
You could eat this as a light lunch and be totally satisfied.
Start with a base of cream cheese and onion powder.
Then, sprinkle your choice of cheese over the top, followed by cooked bacon bits and sliced jalapeños.
Finally, sprinkle over some panko breadcrumbs and bake until golden and crisp.
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