20 Delicious Flatbread Recipes for Every Occasion

Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a showstopping appetizer for your next gathering, flatbreads are the ultimate versatile canvas. From crispy naan pizzas to fluffy focaccia and everything in between, we’ve rounded up 20 delicious flatbread recipes that’ll inspire your next meal. Ready to bake, top, and devour? Let’s dig in!

Garlic Herb Flatbread

This buttery, aromatic flatbread is a breeze to whip up and pairs perfectly with soups, dips, or even as a standalone snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually stir in 3/4 cup warm water and 1 tbsp olive oil until a shaggy dough forms.
2. Knead the dough on a floured surface for 3–4 minutes until smooth. Cover with a towel and rest for 15 minutes.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Divide the dough into 4 pieces, roll each into a thin circle, and cook for 2–3 minutes per side until lightly blistered.
4. In a small bowl, mix 3 tbsp melted butter, 3 minced garlic cloves, 1 tbsp parsley, and 1 tsp oregano. Brush generously over warm flatbreads.

The garlic-herb butter soaks into every nook of this flatbread, creating layers of flavor with each bite—crisp edges, a chewy center, and just the right amount of garlicky goodness.

Tip: For extra crispiness, pop the cooked flatbread under the broiler for 1–2 minutes after brushing with the herb butter.

Cheesy Spinach Flatbread

This cheesy spinach flatbread is the ultimate crowd-pleaser—melty mozzarella, garlicky greens, and a crispy crust make it irresistible for weeknights or game day.

• 1 (10-inch) pre-baked flatbread or naan
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh baby spinach, roughly chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. In a skillet over medium heat, sauté 2 cloves minced garlic for 30 seconds until fragrant. Add 2 cups spinach, 1/4 tsp red pepper flakes, and 1/2 tsp salt; cook for 2 minutes until wilted.
3. Spread spinach mixture over the flatbread, then top with 1 cup mozzarella and 1/4 cup Parmesan.
4. Bake for 10–12 minutes until cheese is bubbly and edges are golden. Let cool 2 minutes before slicing.

The magic here? The flatbread crisps up like a thin-crust pizza while staying sturdy enough to hold all that gooey cheese.

Tip: For extra crunch, broil for the last 1–2 minutes—just watch closely to avoid burning!

Mediterranean Flatbread with Feta and Olives

This vibrant flatbread is a flavor-packed weeknight hero, with briny olives, creamy feta, and a garlicky olive oil drizzle that’ll transport you straight to the Aegean coast.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 2 tbsp extra-virgin olive oil, divided
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, roughly chopped
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 small garlic clove, minced
• 1/4 cup fresh parsley leaves, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush with 1 tbsp olive oil. Bake for 5 minutes until lightly crisp.
2. Meanwhile, stir together remaining 1 tbsp olive oil, minced garlic, and lemon juice in a small bowl.
3. Remove flatbread from oven. Sprinkle evenly with feta, olives, oregano, and red pepper flakes. Return to oven for 5–7 minutes until cheese softens.
4. Drizzle with garlic-lemon oil and scatter parsley over the top. Slice and serve warm.

The magic here is in the cold drizzle—adding that garlicky oil after baking keeps the flavors bright and punchy.

Tip: For extra crunch, toast the flatbread directly on the oven rack for the first 3 minutes.

BBQ Chicken Flatbread

This smoky-sweet BBQ chicken flatbread is loaded with melty cheese, tender chicken, and a tangy kick—perfect for game day or a quick weeknight dinner.

Ingredients:

• 1 pre-made flatbread or naan (about 10-inch size)
• 1 cup shredded cooked chicken
• 1/3 cup BBQ sauce, divided
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Brush the flatbread with 1 tbsp olive oil and bake for 5 minutes to crisp slightly.
2. Toss the shredded chicken with 2 tbsp BBQ sauce. Spread the remaining 2 tbsp BBQ sauce over the flatbread.
3. Layer the saucy chicken, mozzarella, cheddar, and red onion on the flatbread. Bake for 10–12 minutes until the cheese is bubbly.
4. Top with cilantro, slice, and serve warm.

The contrast of the crispy flatbread, gooey cheese, and zesty BBQ sauce makes every bite irresistible. Tip: For extra smokiness, drizzle with a little extra BBQ sauce right before serving.

Pesto and Sun-Dried Tomato Flatbread

This chewy, flavor-packed flatbread is a crowd-pleaser—perfect for slicing into squares as an appetizer or serving alongside a big salad for a light meal.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/3 cup basil pesto
• 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet with olive oil.
2. Stretch the pizza dough into a rough 12×8-inch rectangle on the prepared sheet. Drizzle with 1 tbsp olive oil and use your hands to coat evenly.
3. Spread the pesto over the dough, leaving a 1/2-inch border. Scatter the sun-dried tomatoes, mozzarella, and Parmesan evenly on top. Sprinkle with 1/4 tsp red pepper flakes (if using) and 1/4 tsp sea salt.
4. Bake for 18–20 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.

The sun-dried tomatoes add a sweet-tangy punch against the herby pesto, while the bubbly cheese ties it all together—no dipping sauce required!

Tip: For extra crispiness, bake the flatbread directly on a preheated pizza stone or inverted baking sheet.

Spicy Sriracha Flatbread

This crispy, fiery flatbread is perfect for game day or as a bold side to soups and salads—just a few pantry staples create a seriously addictive snack!

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup warm water
• 2 tbsp olive oil, divided
• 2 tbsp Sriracha sauce
• 1 tbsp honey
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 425°F. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Stir in 1/3 cup warm water and 1 tbsp olive oil until a shaggy dough forms.
2. Knead dough on a floured surface for 2 minutes until smooth, then roll into a 10-inch oval. Transfer to a parchment-lined baking sheet.
3. Mix 2 tbsp Sriracha and 1 tbsp honey in a small bowl. Brush evenly over dough, then drizzle with remaining 1 tbsp olive oil. Sprinkle with 1 tbsp sesame seeds.
4. Bake for 12–15 minutes until edges are crisp and golden. Immediately top with sliced green onions and slice into wedges.

The magic here? The honey tempers the Sriracha’s heat while the sesame seeds add a nutty crunch—no dipping sauce required!

Tip: For extra texture, sprinkle the dough with flaky salt before baking.

Roasted Vegetable Flatbread

This vibrant flatbread is loaded with caramelized veggies and melty cheese—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1 cup sliced bell peppers (any color)
• 1 cup sliced zucchini
• 1/2 cup red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp crumbled feta cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F. Toss bell peppers, zucchini, and red onion with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and slightly charred.
2. Brush flatbread with remaining 1 tbsp olive oil. Sprinkle mozzarella evenly over the top, then layer on roasted vegetables. Scatter feta over the veggies.
3. Bake for 8–10 minutes until cheese is bubbly and edges are crisp. Garnish with fresh basil before slicing.

The contrast of sweet roasted veggies, salty feta, and crispy crust makes this flatbread irresistible—no dipping sauce needed!

Tip: For extra flavor, drizzle with balsamic glaze or a squeeze of lemon right before serving.

Buffalo Cauliflower Flatbread

This spicy, veggie-packed flatbread is a game-changer for game day—crispy roasted cauliflower meets tangy buffalo sauce, all piled onto warm flatbread.

Ingredients:

• 1 small head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup buffalo sauce
• 2 store-bought flatbreads (or naan)
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh cilantro
• 2 tbsp ranch dressing (for drizzling)

Instructions:

1. Preheat oven to 425°F. Toss cauliflower with olive oil, garlic powder, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until crispy.
2. Toss roasted cauliflower with buffalo sauce until fully coated.
3. Place flatbreads on a separate baking sheet. Sprinkle Monterey Jack cheese evenly over both, then top with buffalo cauliflower. Bake for 8–10 minutes until cheese melts.
4. Remove from oven and sprinkle with blue cheese, cilantro, and a drizzle of ranch dressing.

The magic here? The cauliflower stays crunchy even after baking, giving every bite a satisfying contrast to the gooey cheese.

Tip: For extra heat, mix a pinch of cayenne into the buffalo sauce before tossing with the cauliflower.

Caramelized Onion and Goat Cheese Flatbread

This flatbread is a dreamy combo of sweet caramelized onions, creamy goat cheese, and a crispy crust—perfect for a quick appetizer or light dinner.

Ingredients:

• 1 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1 pre-made flatbread or naan (about 10-inch size)
• 2 oz goat cheese, crumbled
• 1 tsp fresh thyme leaves
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized.
2. Preheat the oven to 400°F. Place the flatbread on a baking sheet and bake for 5 minutes to crisp slightly.
3. Spread the caramelized onions evenly over the flatbread, then sprinkle with 2 oz crumbled goat cheese and 1 tsp fresh thyme leaves.
4. Bake for another 8–10 minutes until the cheese softens and the edges are golden. Drizzle with 1 tbsp balsamic glaze before serving.

The contrast of tangy goat cheese against the rich, sweet onions makes every bite irresistible—plus, it comes together faster than takeout!

Tip: For extra crunch, sprinkle with toasted walnuts or arugula after baking.

Margherita Flatbread

This Margherita Flatbread is a fuss-free crowd-pleaser—crispy crust, melty cheese, and fresh basil make it a weeknight win.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/2 cup marinara sauce over the flatbread, leaving a 1/2-inch border. Sprinkle with 1 1/2 cups mozzarella, then dust with 1/2 tsp garlic powder and 1/4 tsp salt.
3. Bake for 12–15 minutes until cheese is bubbly and edges are golden. Remove from oven and immediately top with 1/4 cup fresh basil and 1/4 tsp red pepper flakes (if using).

The trick? Letting the residual heat wilt the basil just enough to release its aroma without losing brightness—no sad, soggy herbs here!

Tip: For extra crispiness, broil the flatbread for 1–2 minutes at the end (watch closely!).

Thai Peanut Flatbread

This irresistible flatbread combines creamy peanut sauce with fresh, zesty toppings for a quick meal that’s packed with bold flavors.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1/2 cup shredded rotisserie chicken
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped cilantro
• 1 tbsp chopped peanuts

Instructions:

1. Preheat oven to 375°F. Place flatbread on a baking sheet and warm for 5 minutes to crisp slightly.
2. In a small bowl, whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp sriracha (if using) until smooth.
3. Spread peanut sauce evenly over the flatbread, then top with shredded chicken.
4. Bake for 8–10 minutes until edges are golden and chicken is warmed through.
5. Remove from oven and garnish with cucumber, cilantro, and chopped peanuts.

The magic here? The peanut sauce caramelizes slightly in the oven, adding a rich depth to every bite.

Tip: For extra crunch, toast the chopped peanuts in a dry skillet for 2 minutes before sprinkling.

Caprese Flatbread

This Caprese Flatbread is a fresh, fuss-free twist on the classic Italian salad, with bubbly mozzarella, juicy tomatoes, and fragrant basil on crispy flatbread—perfect for a quick lunch or appetizer.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup halved cherry tomatoes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Sprinkle 1/2 cup shredded mozzarella over the flatbread, leaving a small border around the edges. Arrange 1/2 cup halved cherry tomatoes on top, then sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
3. Bake for 10–12 minutes until the cheese is melted and the edges are golden.
4. Remove from oven and immediately top with 1/4 cup torn basil leaves. Drizzle with 1 tbsp balsamic glaze before slicing.

The contrast of the warm, gooey cheese with the cool basil and tangy balsamic makes every bite irresistible. Serve it straight from the oven for the best texture!

Tip: For extra flavor, rub a cut garlic clove over the flatbread before adding the oil.

Smoked Salmon and Cream Cheese Flatbread

This elegant yet effortless flatbread pairs smoky salmon with creamy cheese and fresh herbs for a bite that feels fancy but comes together in minutes.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1/4 cup whipped cream cheese
• 2 oz thinly sliced smoked salmon
• 1/2 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 tbsp capers, drained
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the flatbread with 1/2 tsp olive oil and bake for 5–7 minutes until lightly crisp at the edges.
2. Spread 1/4 cup whipped cream cheese evenly over the warm flatbread. Top with 2 oz smoked salmon, tearing it into rustic pieces.
3. Sprinkle with 1/2 tsp lemon zest, 1 tbsp fresh dill, 1 tbsp capers, and 1/4 tsp black pepper.
4. Slice and serve immediately while the flatbread is still slightly warm for the best texture contrast.

The cool cream cheese and salty salmon play off the toasty flatbread, while the capers and dill add pops of brightness in every bite.

Tip: For extra zing, add a squeeze of lemon juice right before serving.

Jalapeño Popper Flatbread

This spicy, cheesy flatbread combines all the addictive flavors of jalapeño poppers with the crispy satisfaction of homemade flatbread—perfect for game day or a fun weeknight snack.

Ingredients:

• 1 (14-oz) pre-made pizza dough (or homemade)
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 3 jalapeños, thinly sliced (seeds removed for less heat)
• 4 slices bacon, cooked and crumbled
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch oval or rectangle, then transfer to a parchment-lined baking sheet.
2. Brush dough evenly with 1 tbsp olive oil and sprinkle with 1/2 tsp garlic powder. Bake for 8 minutes until lightly golden.
3. In a bowl, mix softened cream cheese, cheddar, Monterey Jack, and 1/4 tsp smoked paprika. Spread evenly over the par-baked crust.
4. Top with sliced jalapeños and crumbled bacon. Return to oven for 10–12 minutes until cheese is bubbly and crust is crisp.
5. Garnish with fresh cilantro (if using), slice, and serve warm.

The magic here? The cream cheese base keeps the flatbread luxuriously creamy while the jalapeños and bacon add smoky, spicy crunch in every bite.

Tip: For extra kick, drizzle with hot honey or ranch dressing after baking!

Fig and Prosciutto Flatbread

Sweet figs, salty prosciutto, and creamy cheese come together on crisp flatbread for a fuss-free appetizer that feels fancy but takes minutes to assemble.

Ingredients:

• 1 store-bought flatbread (about 12″ x 8″)
• 1/4 cup fig jam
• 4 oz fresh mozzarella, thinly sliced
• 4 fresh figs, stemmed and quartered
• 2 oz prosciutto, torn into strips
• 2 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Brush flatbread with 1 tbsp olive oil and bake directly on the rack for 5 minutes until lightly crisp.
2. Spread 1/4 cup fig jam evenly over the flatbread, then layer with mozzarella slices. Scatter figs and prosciutto on top.
3. Return to oven for 8-10 minutes until cheese melts and edges are golden.
4. Drizzle with 2 tbsp balsamic glaze, sprinkle with 1/4 tsp flaky salt and 1 tbsp thyme leaves. Slice and serve warm.

The magic here is in the contrast: sticky-sweet figs play off the crisp crust and salty prosciutto, while balsamic adds a tangy punch.

Tip: For extra texture, add a handful of arugula after baking—the heat wilts it just enough.

Curried Chickpea Flatbread

This golden, spiced flatbread is packed with protein and flavor—perfect for a quick lunch or a snack that feels indulgent but comes together in minutes.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup all-purpose flour
• 1/2 cup plain yogurt
• 1 tbsp olive oil, plus extra for brushing
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a food processor, blend the chickpeas, flour, yogurt, 1 tbsp olive oil, 1 tsp curry powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp garlic powder until a thick, slightly sticky dough forms.
2. Turn the dough onto a lightly floured surface and knead for 1 minute. Divide into 4 equal balls and roll each into a 1/4-inch-thick oval.
3. Heat a skillet over medium-high. Brush one flatbread lightly with olive oil and cook for 2–3 minutes per side, until puffed and charred in spots. Repeat with the rest.
4. Sprinkle with cilantro (if using) and serve warm.

The magic here? The chickpeas keep the bread tender while adding a nutty depth that plays so well with the warm curry spices.

Tip: For extra crispness, press the flatbreads gently with a spatula while cooking.

Taco-Style Flatbread

This fun twist on taco night swaps tortillas for crispy flatbread, loaded with all your favorite toppings—perfect for a quick weeknight win.

Ingredients:

• 1 (10-inch) pre-baked flatbread (like naan or pizza crust)
• 1 tbsp olive oil
• 1/2 lb ground beef (or plant-based crumbles)
• 1 tbsp taco seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• 2 tbsp sour cream
• 1 tbsp chopped fresh cilantro
• 1/2 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. Brush the flatbread evenly with 1 tbsp olive oil and bake for 5 minutes until lightly crisp.
2. While the flatbread bakes, cook the ground beef in a skillet over medium heat until browned, about 5 minutes. Stir in 1 tbsp taco seasoning and 2 tbsp water; simmer for 2 minutes.
3. Spread the beef mixture over the flatbread, then sprinkle with 1/2 cup cheddar cheese. Return to the oven for 3–4 minutes until the cheese melts.
4. Top with diced tomatoes, shredded lettuce, 2 tbsp sour cream, and 1 tbsp cilantro. Squeeze lime wedges over just before serving.

The crispy-chewy flatbread holds up to all the toppings without getting soggy—ideal for handheld eating (no fork required!).

Tip: Swap in refried beans or shredded chicken for the beef to mix it up!

Sweet Potato and Kale Flatbread

This sweet potato and kale flatbread is a cozy, veggie-packed twist on pizza night—ready in under 30 minutes and full of earthy-sweet flavor.

• 1 medium sweet potato, peeled and thinly sliced (about 1/8-inch thick)
• 1 pre-made flatbread or naan (about 10-inch diameter)
• 2 cups chopped kale, stems removed
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 400°F. Toss sweet potato slices with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast for 15 minutes, flipping halfway, until tender.
2. Brush flatbread with remaining 1 tbsp olive oil and sprinkle with garlic powder. Layer with mozzarella, roasted sweet potato, and kale. Top with goat cheese and red pepper flakes (if using).
3. Bake for 8–10 minutes until cheese melts and edges crisp. Drizzle with balsamic glaze before slicing.

The creamy goat cheese balances the caramelized sweet potatoes, while the kale adds a satisfying crunch—no soggy crust here!

Tip: For extra crispiness, place the flatbread directly on the oven rack for the last 2 minutes of baking.

Artichoke and Spinach Flatbread

This cheesy, veggie-packed flatbread is a crowd-pleaser with minimal effort—perfect for a quick weeknight dinner or game-day snack.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F. Place the flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. In a bowl, mix artichoke hearts, spinach, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes (if using), and a pinch each of salt and black pepper.
3. Spread the veggie mixture over the flatbread, then dollop with 1/4 cup ricotta and sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan.
4. Bake for 12–15 minutes until the cheese is bubbly and the edges are crisp. Slice and serve warm.

The creamy ricotta balances the tangy artichokes and earthy spinach, while the crispy crust holds it all together beautifully.

Tip: For extra flavor, drizzle with a little balsamic glaze right before serving.

Pineapple and Ham Flatbread

Sweet, savory, and just a little smoky—this flatbread is like a mini tropical vacation on your dinner table.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced cooked ham
• 1/2 cup fresh pineapple chunks (or canned, drained)
• 1/4 cup thinly sliced red onion
• 2 tbsp barbecue sauce
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Brush the flatbread with 1 tbsp olive oil and spread 2 tbsp barbecue sauce evenly over the surface.
2. Sprinkle 1/2 cup shredded mozzarella over the sauce, then top with 1/2 cup diced ham, 1/2 cup pineapple chunks, and 1/4 cup red onion. For a kick, add 1/2 tsp red pepper flakes (if using).
3. Bake for 12–15 minutes until the cheese is bubbly and the edges are crisp. Let cool for 2 minutes, then garnish with fresh cilantro.

The juicy pineapple caramelizes slightly in the oven, balancing the smoky ham and tangy barbecue sauce—it’s a flavor explosion in every bite!

Tip: For extra crunch, broil the flatbread for the last 1–2 minutes (watch closely!).

Conclusion

With 20 mouthwatering flatbread recipes for every occasion, this roundup has something for everyone—whether you’re hosting a party or just craving a cozy night in. We hope you find a new favorite (or two!) to whip up in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most, and share this list with fellow foodies on Pinterest. Happy baking!