Rustic flatbread pizzas offer a creative and delicious twist on traditional pizza, featuring a chewy homemade base topped with a variety of fresh, gourmet ingredients. These artisan-style pizzas are perfect for entertaining or a casual dinner, and they allow endless room for customization. With three distinct versions—classic Margherita, creamy mushroom white pizza, and prosciutto with burrata—there is something to satisfy every palate.
Why You’ll Love This Recipe
These flatbread pizzas are visually stunning and full of fresh, bold flavors. The homemade dough yields a crisp yet chewy base that pairs beautifully with a variety of toppings. They are ideal for sharing, quick to assemble once the dough is ready, and a perfect choice for those who love artisan-style pizza without the need for a pizza oven. The mix of vegetarian and meat-based options also makes them great for groups with different tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the flatbread dough:
- All-purpose flour
- Active dry yeast
- Warm water
- Olive oil
- Salt
- Sugar
For Margherita flatbread pizza:
- Tomato sauce
- Fresh mozzarella
- Fresh basil leaves
- Olive oil
For mushroom white flatbread pizza:
- Ricotta cheese
- Mozzarella cheese
- Sliced mushrooms
- Garlic (minced)
- Olive oil
- Black pepper
For prosciutto and burrata flatbread pizza:
- Tomato sauce or olive oil base
- Thinly sliced prosciutto
- Burrata cheese
- Pine nuts
- Fresh rosemary or arugula
Directions
- Prepare the dough: In a bowl, dissolve sugar in warm water, sprinkle yeast on top, and let it sit for 10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead into a soft dough. Let rise in a greased bowl covered with a towel for about 1 hour or until doubled in size.
- Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Divide dough into three portions. Roll each into a rustic oval or rectangle shape on a floured surface.
- Place each base on a sheet of parchment paper. Add desired toppings:
- Margherita: Spread tomato sauce, add torn mozzarella, and bake. Top with basil and a drizzle of olive oil after baking.
- Mushroom White Pizza: Spread ricotta, sprinkle mozzarella, layer with mushrooms and garlic, season, and bake.
- Prosciutto & Burrata: Spread sauce or oil, bake with prosciutto and pine nuts, then top with torn burrata and rosemary or arugula after baking.
- Bake each flatbread for 8–12 minutes until the crust is golden and the cheese is melted. Slice and serve warm.
Servings and timing
This recipe makes 3 flatbread pizzas, serving approximately 6 people.
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 10–12 minutes per pizza
Total time: 1 hour 45 minutes
Variations
- Use pesto or Alfredo sauce as a base instead of tomato sauce.
- Try smoked salmon and crème fraîche for a brunch-inspired flatbread.
- Add caramelized onions or truffle oil for elevated flavor.
- Use store-bought naan or flatbread for a faster alternative.
- Swap burrata for goat cheese or blue cheese for a bolder taste.
Storage/Reheating
Store leftover flatbread in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 375°F (190°C) oven for 5–7 minutes or until heated through. Avoid microwaving to preserve the crisp crust.
Flatbread dough can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.
FAQs
Can I make the dough ahead of time?
Yes, prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature before rolling out.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free flour substitute designed for yeast baking for best results.
Do I need a pizza stone?
No, a preheated baking sheet works well, though a pizza stone improves heat retention and crispiness.
Can I grill the flatbreads?
Absolutely. Grill each flatbread base for 2–3 minutes per side, then add toppings and grill until cheese melts.
What’s the best way to stretch the dough?
Use your hands to gently stretch the dough from the center outwards, keeping it thicker on the edges.
Can I use dried herbs instead of fresh?
Yes, but use them sparingly as dried herbs have a more concentrated flavor.
Is burrata safe to add after baking?
Yes, burrata is typically added after baking to preserve its creamy texture.
How do I prevent the crust from getting soggy?
Preheat your oven thoroughly and avoid overloading with wet toppings like fresh tomatoes.
What cheeses work well on flatbread?
Mozzarella, goat cheese, ricotta, fontina, and burrata all melt beautifully and complement various toppings.
Can I make mini versions for appetizers?
Yes, divide the dough into smaller portions and top accordingly for individual servings.
Conclusion
Rustic flatbread pizzas are a versatile and delicious way to enjoy pizza night with a gourmet twist. With a crisp, chewy crust and endless topping combinations, these three variations—Margherita, mushroom white, and prosciutto with burrata—showcase how simple ingredients can create extraordinary results. Whether you are cooking for family, friends, or just yourself, these flatbreads bring artisanal quality straight from your oven.
Print
Rustic Flatbread Pizzas (Three Ways)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
Juicy, spice-rubbed chicken thighs grilled to perfection and served with charred lemons for a zesty finish—an easy, flavor-packed Mediterranean main perfect for wraps, bowls, or platters.
Ingredients
- 6 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 2 lemons, halved (for grilling)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, paprika, cumin, coriander, cinnamon, garlic, salt, and pepper.
- Add chicken thighs and toss to coat well. Cover and marinate in the fridge for at least 30 minutes or up to 8 hours.
- Preheat a grill or grill pan over medium-high heat.
- Grill chicken thighs for 5–7 minutes per side, or until charred and cooked through.
- While the chicken is grilling, place halved lemons cut-side down on the grill for 3–4 minutes until charred and juicy.
- Transfer chicken to a serving board or platter. Squeeze charred lemons over the top and garnish with chopped parsley.
- Serve warm with pita, olives, and tzatziki on the side.
Notes
- Marinate the chicken overnight for maximum flavor.
- Use bone-in thighs if preferred; just increase grilling time.
- Great served with couscous, rice, or a fresh Mediterranean salad.
Nutrition
- Serving Size: 1.5 chicken thighs
- Calories: 310
- Sugar: 1g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg
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