I am often looking for an easy dinner option but I don’t like repetition. Like my Monday Night Chicken Thighs, I’ve been creating a process and repertoire of recipes for flatbreads. The idea is to use a simple formula that lets me build dinner around what’s fresh in the garden and herb garden, what’s already in the refrigerator, or what happens to catch my eye at the grocery store.
Every flatbread ends up tasting completely different which I love, but they’re all built the same way. I usually choose two options and make one of each for dinner.
The Flatbread Formula
The flatbread has five or six simple layers:
A flavour base
Vegetables
Cheese
Protein (optional)
Fresh herbs (sometimes before cooking, sometimes after depending on the herb)
A finishing touch after baking
Choose combinations of cheese, herbs, vegetables and finishes that you like and pair well.
I cook mine on a pre-heated pizza stone.
Some Favourite Combinations
The possibilities are endless, but as a reminder to myself here are some of our favourites and new ideas I want to try.
Pesto Garden
Base: Basil pesto
Vegetables: Tomato slices (or roasted cherry), peppers and sautéed mushroom slices
Cheese: Fresh mozzarella & goat cheese
Protein: Cooked chicken breast slices
Finish: Basil, roasted pine nuts
Fig, Brie & Prosciutto
Base: Fig jam (thin layer)
Vegetables: Caramelized onions
Cheese: Brie and Parmesan
Protein: Prosciutto
Herbs: Thyme
Finish: Fresh arugula and hot honey
Garlic Mushroom
Base: Garlic butter or pesto
Vegetables: Sautéed mushrooms and onions
Cheese: Gruyère and/or Parmesan
Herbs: Fresh thyme
Finish: Lemon zest or wine vinegar
Leek & Onion Sausage
Base: Thin layer of dijon
Vegetables: Sautéed red onion, thin apple slices (optional)
Cheese: Caciocavallo and Parmesan
Protein: Crumbled, fried leek & onion sausage
Herbs: Sage or thyme
Finish: Arugula or pickled red onion
Mediterranean
Base: Black olive tapenade (spread thin)
Vegetables: tomatoes, peppers, red onion
Cheese: Feta, mozzarella
Herbs: Dried oregano
Finish: Fresh basil or mint, lemon zest
Zest goes on after cooking as it contains highly aromatic oils that are volatile to high heat.
Zucchini & Lemon Herb
Base: Garlic oil & ricotta (thin layer)
Vegetables: zucchini sliced thin (salt ahead and blot off water), onion
Cheese: Pecorino & ricotta
Herbs: Lemon thyme, basil
Finish: Lemon zest, chives
Roasted Pepper and Goat Cheese
Base: Roasted red pepper spread
Vegetables: peppers, onion
Cheese: goat cheese, mozzarella
Herbs: basil
Finish: pistachios or walnuts
Caprese
Base: Olive oil
Vegetables: cherry tomatoes
Cheese: Fresh mozzarella
Herbs: basil
Finish: balsamic vinegar
Margherita
Basically Caprese but with garlic
Base: Olive oil
Vegetables: tomato slices, minced garlic
Cheese: Fresh mozzarella
Herbs: basil, oregano
Finish: Flaky salt
Corn & Zucchini
Base: Ricotta (thin layer)
Vegetables: corn, zucchini, cherry tomatoes
Cheese: Fontina, parmesan
Herbs: basil
Finish: lime zest
Zucchini & Mint
Base: Olive oil or garlic oil
Vegetables: Roasted zucchini or yellow squash
Cheese: Ricotta & crumbled feta
Herbs: Mint (torn, on after the bake)
Finish: Lemon zest, toasted pine nuts
Pineapple Sage
Base: Peach/apricot spread + dijon
Vegetables: chicken then peppers, onion
Cheese: Smoked gouda with plain mozzarella
Finish: pineapple sage and hot honey
Rosemary Potato
Base: Olive oil
Vegetables: Potato slices (roast slices with rosemary first), onion
Herbs: Rosemary
Finish: Sea salt, crème fraîche with lemon zest
Caramelized Onion & Gruyère
Base: Crème fraîche
Vegetables: Caramelized onions
Protein: Fresh bacon bits (optional)
Cheese: Gruyère
Herbs: Thyme
Finish: Black pepper
Beet & Goat Cheese
Base: Garlic oil or thin layer of ricotta
Vegetables: Roasted beets, sliced thin (blot dry), red onion thin
Cheese: Goat cheese
Herbs: Thyme
Finish: Toasted walnuts and orange zest
Squash & Sage
Base: Olive oil
Vegetables: Roasted butternut or delicata squash, sliced thin; caramelized onion
Cheese: Fontina and parmesan
Herbs: Sage, crisped in butter and added after the bake
Finish: Toasted pepitas and hot honey
As an alternative for this one, swap crumbled feta for the Fontina + Parmesan and swap the sage for thyme.