Grill up some fun with customizable Grilled Flatbread Pizzas—crispy, smoky, and loaded with your favorite toppings!
I prefer grilling when the weather is nice, but this week was cold and rainy. Despite the chill, I fired up the pellet grill for some grilled flatbread pizzas, and it was worth it!
I made the pizza dough last Sunday, keeping half in the fridge and freezing the other half. Pizza dough freezes easily—just freeze it after the first rise, thaw it in the fridge (in a bowl!), and let it rise again on the counter for about an hour to reach room temperature before using.
Table of Contents
Why is it Called Flatbread Pizza?
Flatbread pizza is called so because it combines elements of both flatbreads and traditional pizza. Flatbreads are typically unleavened or lightly leavened bread with a thin, crisp texture, often cooked on a griddle or in a hot oven.
When these flatbreads are topped with various ingredients like sauce, cheese, and toppings, they resemble pizza but retain the thinner, crispier crust characteristic of flatbreads. The term “flatbread pizza” distinguishes it from the more traditional, thicker-crusted pizzas while highlighting its unique, thin, and crispy base.
Reasons to Love This Flatbread Pizza
- I love the crispy yet chewy texture that only Grilled Flatbread Pizzas deliver.
- Grilled Flatbread Pizzas are great for outdoor cooking and make summer dinners feel special.
- The recipe uses simple ingredients I usually have on hand—no special trips to the store.
Recipe Ingredients
- Bread Flour: It gives the flatbread that perfect chewy texture we all love in homemade pizza.
- Salt: Just a little salt brings out the flavors in the dough and makes everything taste better.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Options: You can stick with the classics like tomato sauce, fresh mozzarella cheese, and pepperoni, or mix things up with gourmet options like goat cheese and caramelized onions. I also love a Thai twist with peanut sauce and shredded chicken. Don’t forget the veggies—grilled peppers, mushrooms, spinach, and artichokes are always a hit. You can even try pesto or a drizzle of honey for something different.
- My Versions: (Shown in the recipe card below) Traditional Toppings: Mozzarella cheese, sliced ham, tomatoes, onion, and pizza sauce; Gourmet Version: roasted red peppers, artichoke heart, Parmesan cheese, olive tapenade, Garlic Gold and Mozzarella cheese; Thai Version: peanut sauce, chopped garlic, ginger, cilantro, slices of tomato and onion.
- Herb and Spice Enhancement: For an extra burst of flavor, consider adding herbs and spices to your Grilled Flatbread Pizzas. You can mix dried oregano, fresh basil, or thyme directly into the dough for a subtle, aromatic touch. A sprinkle of crushed red pepper flakes or freshly ground black pepper on the crust before grilling adds a bit of heat.
How to Make Grilled Flatbread Pizza
Step #1: In the bowl of a stand mixer, combine flour, salt, and yeast with the paddle attachment on low. Drizzle in the oil and warm water until the dry ingredients are moistened.
Step #2: Switch to the dough hook and knead on medium, adding additional bread flour until the dough forms a ball. Knead for 3-5 minutes, adding more flour as needed to make a fairly stiff dough. Remove from the mixer bowl and transfer to a greased bowl. Cover with plastic wrap, and let rise until doubled in size (1-2 hours).
Step #3: Dump the flatbread dough onto a lightly floured surface and divide it in half. If you plan on freezing half of it, now is the time. With the remaining half of the dough, divide it into four equal portions.
Step #4: Stretch each piece into a rustic flatbread and transfer to a cornmeal-coated baking sheet.
Step #5: Turn your grill to high and place the dough directly onto the grill.
Step #6: Close the lid and cook until the bottoms are turning brown, 1-3 minutes. Move them around if necessary to ensure even cooking. Take the crusts off the grill and put them back on the baking sheet, grilled side up. I tried to put the ingredients directly onto the flatbreads and nearly burned my hand off. Spread the grilled side with sauce, cheese, toppings, and sprinkle with Parmesan cheese.
Step #7: Return to the grill, close the lid, and cook an additional 2-4 minutes, or until turning brown.
Expert Tips
- Use a Pizza Stone for Even Cooking: If you have a pizza stone, place it on the grill during preheating. It helps distribute heat evenly and results in a more uniform crust.
- Prevent Dough from Sticking to the Grill: To prevent the dough from sticking to the grill, ensure your grill is well-preheated. Lightly brush both sides of the dough with olive oil before placing it on the grill. This not only prevents sticking but also adds a nice crispiness to the crust.
FAQs
Naan, pita bread, or even pre-made flatbreads work well as quick alternatives to homemade dough. Just follow the same grilling instructions, adjusting the cooking time as needed since these breads may cook faster.
Yes, you can bake them in a preheated oven at 450°F (232°C) for 7-10 minutes. For an extra crisp crust, use a pizza stone if you have one.
Storage Info
To store Grilled Flatbread Pizza leftovers, wrap them tightly in aluminum foil or place them in an airtight container and refrigerate for up to 3 days. Avoid wrapping the pizza dough in plastic wrap directly, as it may expand and create a mess. Instead, store it in a lightly greased bowl covered with a damp cloth or lid.
Reheat them in a preheated oven at 375°F (190°C) for 5-7 minutes, or until heated through. For a crispier crust, reheat on a grill or in a skillet.
More Delicious Recipes You’ll Love
Grilled Flatbread Pizzas Recipe
Ingredients
- 3 ½ to 4 cups bread flour - you can use all-purpose if it is all you have
- 2 teaspoons salt
- 1 package instant active dry yeast - 2 heaping teaspoons if you have the kind in a jar
- 2 Tablespoons oil - I use olive oil
- 1 3/4 cups warm water
Traditional Toppings
- Mozzarella cheese
- sliced ham
- tomatoes
- onion
- pizza sauce
Gourmet Version
- roasted red peppers
- artichoke heart
- Parmesan cheese
- olive tapenade
- Garlic Gold
- Mozzarella cheese
Thai Version
- peanut sauce
- chopped garlic
- ginger
- cilantro
- slices of tomato
- onion
Instructions
- In the bowl of a stand mixer, combine flour, salt, and yeast with the paddle attachment on low. Drizzle in the oil and warm water until the dry ingredients are moistened.
- Switch to the dough hook and knead on medium, adding additional bread flour until the dough forms a ball. Knead for 3-5 minutes, adding more flour as needed to make a fairly stiff dough. Remove from the mixer bowl and transfer to a greased bowl. Cover with plastic wrap, and let rise until doubled in size (1-2 hours).
- Dump the flatbread dough onto a lightly floured surface and divide it in half. If you plan on freezing half of it, now is the time. With the remaining half of the dough, divide it into four equal portions.
- Stretch each piece into a rustic flatbread and transfer to a cornmeal-coated baking sheet.
- Turn your grill to high and place the dough directly onto the grill.
- Close the lid and cook until the bottoms are turning brown, 1-3 minutes. Move them around if necessary to ensure even cooking. Take the crusts off the grill and put them back on the baking sheet, grilled side up. I tried to put the ingredients directly onto the flatbreads and nearly burned my hand off. Spread the grilled side with sauce, cheese, toppings, and sprinkle with Parmesan cheese.
- Return to the grill, close the lid, and cook an additional 2-4 minutes, or until turning brown.
NOTES
Nutrition
I made these for dinner and everyone liked picking their own toppings.
Yum, these look amazing! I love flat breads (and pizzas, so this is a perfect combo for me!) but I’ve never cooked either on a grill before. Would this work equally well in a hot oven, maybe directly on the oven racks? Thanks for the recipe!
These would definitely work in an oven, too! You could bake them on a cast iron pizza pan, or just on a baking sheet if you like. You wouldn’t get the grill marks, but I wouldn’t recommend trying them directly on the rack in the oven – I think they might stick. You could also cook them on a griddle pan on your stove – just cover them for a few minutes while you’re cooking the first side so the steam has time to cook the inside of the dough. Happy pizza-making!