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!