While I was home from school this summer, a popular pick-up at the grocery store for me was a 2-pack of flatbread pizza doughs, so that I could make flatbread pizza for my family! With a great texture and taste, flatbreads are sure to never disappoint whoever you are making them for. And they’re so easy! Here are some recipes you have to make for your next pizza night.
For flatbread from scratch:
If you’re feeling extra creative and want to make the flatbread base from scratch as well, you’ll need a cup of warm water, 2 1/2 teaspoons active dry yeast, 2 teaspoons of sugar, 3 cups all-purpose flour, and 1 teaspoon of kosher salt. In a small bowl, stir together water, yeast, and sugar until dissolved. Mix this with a stand mixer that is fitted with a paddle attachment until combined. In a separate large bowl, whisk together flour and salt, and add to the yeast mixture, mixing on low speed until just combined. Change the paddle to a dough hook and mix on medium speed until the dough is elastic, about ten minutes. Shape the dough into a ball and transfer it into a large bowl with oil. Cover the dough ball with oil and cover it with plastic wrap. Let is rise for about 1 1/2 hours. When it’s complete rising, use your fingers to press and push the dough to the edges of a baking sheet or pizza stone.
This is a flatbread classic, but works so well. Start with a base of barbecue sauce, for an added spice. When I made this for the first time, I worried the barbecue sauce would be too much as the primary pizza sauce. For people who like the taste of barbecue, this is for you. Next, grill some chicken with spices of your choice. Along with the chicken, I like to add red peppers and of course, lots of mozzarella cheese. Finish it off with oregano and onions, and throw the flatbread pizza into the oven on a pizza stone for the perfect crisp! This pizza is pretty safe, so it’s perfect for whatever audience you’re catering to. Kids are likely to enjoy it because of the barbecue and chicken, or it’s great for game night when everyone’s got a slice in one hand, and a beer in the other. This is also one of those flatbread’s that’s still great heated up the next day. Although, with a pizza this tasty, I can’t guarantee you’ll end dinner with any leftovers.
Margherita is great as a normal pizza, and completely levels up as a flatbread. Next time you’re at the grocery store, pick up a couple tomatoes and a ball of fresh mozzarella. Dress your flatbread with a spicy red tomato sauce, and top it with lots of chunks of mozzarella. I like tomato slices too, plus basil and red pepper flakes. Let this flatbread get crispy, but not too much, as to not overcook the mozzarella. If done right, it will come out bubbling and perfect. A simple pie, this flatbread can be great if served as an appetizer, as it’s light and just enough to hold your guests over until the main course.
Three Cheese Pesto Spinach
The more cheese the better, so many as well have three! This flatbread pizza incorporates parmesan cheese, mozzarella cheese, and feta cheese. What I think is most fun about this flatbread pizza is the sauce base. The recipe calls for you to combine garlic and spinach, and then heavy cream and parmesan. It’s like a leveled up white sauce. Spread the spinach sauce onto your flatbread and top it with mozzarella and feta cheese. The final part of this is the pesto. The recipe calls for you to drizzle the pesto across the top. Do this, plus add some on the crust for some added spice and moisture.
Thai Peanut and Chicken
This flatbread pizza is unique and sure to impress guests. Cover your flatbread first with peanut sauce. This can be made by combining peanut butter, red wine vinegar, ginger, garlic, soy sauce, chili sauce and water. After your peanut sauce is seasoned to taste and dressed your pizza, add a cheese of your choosing. I would recommend mozzarella. Then add grilled chicken, bean sprouts, carrots, and scallions. Sprinkle any remaining cheese on top, as well as drizzle with leftover peanut sauce. Cook the flatbread to a sturdy crisp.
A dinner favorite, transform it into a flatbread! This one is on the easier side, so it’s great to make for yourself for dinner, or to entertain guests if you’re in a pinch or want to throw something together while you’re entertaining. Dress your flatbread pizza with alfredo sauce. Grill or sauté chicken with spices of your choice. Chop chicken into bite-sized pieces, and top the alfredo with them. Finish it off with a cup of shredded mozzarella cheese. Garnish with basil leaves and red pepper flakes. This recipe can also work with adding bacon. Either put larger pieces among the same layer as the chicken, or garnish it with bacon bits just before putting it in the oven.
It may sound odd, but the soft texture of the eggplant pairs great with the crisp texture of your flatbread pizza base. Cook the eggplant to your liking. You can even take this in the direction of eggplant parmesan. Add cheese and marinara sauce to your eggplant, and then add strips of it to your base. You can also just sauté the eggplant for that softer and juicier texture. Top that with more mozzarella cheese. A recipe I found called for shredded mozzarella, but I think slices off a ball of fresh mozzarella would bring this flatbread to the next level. Add slices of red onion for more bursts of flavor, and brush the crust with a basil-pesto sauce. Everywhere I have seen this flatbread recommends you eat it with a glass of wine so, pour yourself a glass while it crips in the oven!