Flatbread pizzas seem to be all the rage, have you noticed? They’re popping up on restaurant menus and wine bars all over the place. Sometimes you see them as appetizers to be shared or as a light lunch or dinner served with a salad, I’ve even seen them used for breakfast, either way they’re pretty popular right now.
Flatbreads can be made without yeast which results in a crispy, cracker like crust, the kind I like the best and the kind I seem to find in most restaurants. Another version is by using pizza dough with yeast but rolling it out really, really flat.
You can make your own, there are plenty of recipes on the web, or you can buy a brand you like. Let me just say I have no affiliation with these brands what so ever, I just happened to come upon them while shopping.
The one shown above is a basic Lavash bread, you can find them all over, they work perfectly, they get really crispy and cook up fast.
But just recently I’ve bought a pre-made pizza dough, that’s what they call it at Trader Joes, they’re shaped into long rectangles, 2 in a package and usually in the bread isle, in my opinion it’s a flatbread and they are super good as well.
I think they’re great to have handy when company stops by, I always keep some in my freezer, they take minutes to defrost and they take 10 minutes to crisp up in the oven.
The toppings are endless! Just Google flatbread pizzas and you’ll see what I mean.
First brush each side of the flatbread with olive oil, straight from the package then place on a sheet pan and start layering your toppings.
For the above eggplant version I used shredded mozzarella then placed thin sautéed eggplant slices on top along with red onion, then into the oven it went for 10 minutes at 400 degrees, when it came out I brushed it with basil pesto, it’s fabulous and so easy and it’s wonderful served with a glass of wine!
Serve with a salad and you have a completely satisfying meal!
This is another version that comes together really fast.
Saute up some shrimp in a pan with olive oil and garlic, set aside. Brush the top and bottom of the flatbread with olive oil, then brush top with basil pesto.
Add fresh mozzarella that has been torn all around, arrange shrimp on top then add dollops of roasted red pepper sauce.
Bake at 4oo until cheese melts and bread is crispy.
These flatbread pizzas are so good that I decided to make a breakfast version, sunny side up eggs plopped on top of the crispy bread, and I have to say, this was super delicious!
So delicious that I decided to make this for breakfast to serve some overnight guests that were visiting, and they loved it and started making it when they got home.
Again the flatbread is brushed on both sides with olive oil, then swiped with basil pesto. Crack your eggs in little ramekins then gently pour it out onto the flatbread. I like to take torn, fresh mozzarella and place right near the edges of the egg whites, it keeps it from running all over and holds it together to form a little barrier.
I added a few cherry tomatoes and grated parmigiano cheese then baked in the oven 375 – 400 until the eggs are set, garnish with fresh basil.
Flatbread pizzas are a nice alternative to a heavier dough pizza, nice and light and perfect for entertaining this summer!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This recipe was excellent! Thanks Marie!
I love eggplant and am anxious to try your delicious flatbread pizza. I hope I can find the flatbread here in virginia, if not I will have to make the dough. Love your recepies.
Flatbread is also great for a kids party. I use to set up a pizza bar n let them decorate their own smaller version of a pizza. Then we either put them in the oven or even on the grill for more space (and less kichen cleanup). They always had fun and they had something reasonably healthy to eat! Also, the left over fixings make a delux omelette the next morning.
Made these with a salad on the side for dinner last night and they were absolutely delicious!! Used a garlic naan bread and used the leftover olive oil in the pan after sauteing the eggplant since it was flavored with the Italian seasoning I had put on the eggplant while cooking it. This is a keeper!
if you are in New York and cannot find the bread in you are near a deli go in and ask them if they know where you can find it maybe they know it’s worth a try
I’ll try this recipe using naan bread. Bet it will be delicious!
Have tried to find the flatbread in New York City and in Scottsdale, az. Not available anywhere!!!
I have friends in New York and they can find it, try any kind of lavash bread Merle
I’ll have to look for this large sized flat bread, Marie! Your toppings look divine!
Hi Marie, My daughter is taking a class to be come certified in nutrition. In her class they told her not to use olive oil above 200 degrees because it damages the part of the oil that makes it healthy for us. They suggested using avocado oil. I did use avocado oil for roasting and it worked very well and tasted the great. You can drizzle with olive oil after it is prepared if you want more of that taste. What are your thoughts on this?
Hi Becky, Well I’m an olive oil girl, I use it for almost everything, did you know Mario Batali even deep frys with it? As long as it’s good quality olive oil I think its fine, I’ll probably never change my thoughts on using it I’ve been doing it all my life!
Cat Cora should pay you Marie. You make her product sing!
LL
Marie, these look so good. When our kids were little, we used to make individual flatbread pizzas for dinner using tortillas. These look even better though. That eggplant! Bravissima (as usual 🙂
What store did you find the flatbread that you used. They both look amazing.
The name of the store is, Fresh Thyme Pamm
As always I am sooooo hungry by the time I finish reading your post and looking at the saliva inducing photos. I am definitely going to try this with our thin, crispy pizza dough. You are such an inspiration!! Grazie! Grazie! Grazie! And un abbraccio for good measure 🙂
I always make lavash pizza for Hen’s lunch, but this skinny sliced eggplant idea is genius!!!
too bad Henry doesn’t eat eggplant, so will make it for myself!!!
🙂
I don’t know who Henry is but hubby said he didn’t like eggplant until I made it for him. It is important, in my opinion, to salt the eggplant and let it sit for awhile to remove excess moisture. I then drain the water off and rinse in fresh water. I then fry it or bake it and it is a hit with him now. Removing the excess water changes the texture so that it is not slimy or jelly like. This is how most chefs prepare their eggplant Parmesan and some other eggplant dishes.
I usually top my eggplant with Parmesan, Romano or Asiago cheese or a combination.
The eggplant flatbreads look delish!! My question: how did you prepare the eggplant? I have one in the fridge waiting to be used. Many thanks!! 🙂
Janice, I slice the eggplant into long pieces then drizzle a pan with olive oil and saute each piece on top of stove, not in oven until golden brown, add a little salt and pepper, that’s it, very easy!
I try to keep lavash in the freezer at all times, it is such a great find. Your use of lavash just takes it over the top.
I haven’t seen these flatbreads in the store, but I’ll be looking for them now. Great idea for company or just every day. Your photos are so appetizing, as always.
Oh my heavens, this looks absolutely divine! D-Vine!
I would put it on very light Ariana, a quick 10 minutes and they’re done!
Great idea, thank you! Never thought to use lavash that way. Should I skip the tomato sauce, or would the cracker hold up without getting soggy?