26+ Delicious Summer Flatbread Recipes You’ll Want on Repeat

Summer is all about keeping it light, fresh, and fun—and flatbreads are the perfect canvas for seasonal flavors.

Whether you’re planning a picnic, need a quick weeknight dinner, or want to impress guests at your next backyard get-together, flatbreads deliver big on taste without the fuss.

In this roundup of 26+ summer flatbread recipes, you’ll find everything from fruity and fresh to spicy, savory, and indulgent.

We’re talking grilled veggies, tropical toppings, herby spreads, and even dessert twists.

These recipes are quick to assemble, customizable for any diet, and downright delicious—so you can spend less time in the kitchen and more time soaking up the sunshine.

26+ Delicious Summer Flatbread Recipes You’ll Want on Repeat

From crisp Caprese classics to sweet-and-spicy pineapple creations, these 26+ summer flatbread recipes bring effortless flavor to any occasion.

They’re simple to throw together, endlessly customizable, and just as good for solo lunches as they are for feeding a crowd.

Whether you’re topping with creamy burrata, spicy buffalo cauliflower, or juicy grilled peaches, there’s a flatbread here for every mood and moment.

Grilled Peach & Burrata Flatbread

Sweet, smoky, and creamy all at once, this flatbread is a dreamy summer appetizer or light dinner.

The combination of grilled peaches, creamy burrata, and fresh basil is a seasonal celebration in every bite. It’s perfect for backyard get-togethers or an elegant picnic spread.

Ingredients:

• 1 store-bought or homemade flatbread
• 2 ripe peaches, sliced
• 1 ball burrata cheese
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp balsamic glaze
• Fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium heat.
2. Brush peach slices lightly with olive oil and grill for 1–2 minutes on each side until grill marks appear.
3. Lightly toast the flatbread on the grill or in the oven at 375°F for 5–7 minutes.
4. Place the grilled peaches on the flatbread and gently tear burrata over the top.
5. Drizzle with honey and balsamic glaze.
6. Add fresh basil leaves and sprinkle with salt and pepper.
7. Serve warm or at room temperature.

This flatbread is summer elegance made easy.

The juicy peaches and silky burrata pair beautifully, creating a flavor combo that feels luxurious but is effortlessly simple. It’s a dish that looks impressive and tastes even better.

Mediterranean Veggie & Hummus Flatbread

This flatbread is a colorful mosaic of summer vegetables, creamy hummus, and zesty feta—a healthy and satisfying option for a warm afternoon.

Packed with flavor and nutrients, it’s perfect for Meatless Mondays or quick summer lunches.

Ingredients:

• 1 flatbread or naan
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp kalamata olives, sliced
• 1 tbsp olive oil
• Fresh parsley or mint
• Salt and pepper to taste
• Optional: Lemon wedges for serving

Instructions:

1. Toast the flatbread in the oven at 375°F for 5 minutes until slightly crisp.
2. Spread a generous layer of hummus over the warm flatbread.
3. Top with cherry tomatoes, cucumber, red onion, olives, and feta cheese.
4. Drizzle with olive oil and season with salt and pepper.
5. Garnish with fresh parsley or mint and serve with lemon wedges on the side.

Refreshing and satisfying, this flatbread hits all the right notes. It’s crunchy, creamy, and brimming with garden-fresh goodness.

Enjoy it as a light main dish or slice it up and serve as an appetizer.

BBQ Chicken & Corn Flatbread

Bold, tangy, and smoky—this BBQ chicken flatbread brings all the backyard cookout flavors right to your plate.

It’s a hearty and crowd-pleasing option, especially when sweet corn is at its peak.

Ingredients:

• 1 flatbread or thin pizza crust
• 1/2 cup cooked, shredded chicken
• 1/4 cup BBQ sauce
• 1/2 cup shredded mozzarella
• 1/4 cup grilled or canned corn
• 1/4 small red onion, thinly sliced
• Chopped cilantro for garnish
• Olive oil for brushing

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, mix the shredded chicken with half the BBQ sauce.
3. Lightly brush the flatbread with olive oil and spread a thin layer of the remaining BBQ sauce.
4. Sprinkle mozzarella evenly over the top, then add BBQ chicken, corn, and red onion.
5. Bake for 8–10 minutes until the cheese is melted and bubbly.
6. Remove from oven, garnish with chopped cilantro, and serve warm.

This flatbread is a must for summer nights when you want something satisfying but not heavy.

It’s smoky, cheesy, and just the right amount of sweet from the corn and BBQ sauce. Serve it with a side salad or a cold beer, and you’ve got yourself a summer favorite.

Caprese Pesto Flatbread

A fresh twist on the classic Caprese salad, this flatbread layers juicy tomatoes, mozzarella, and fragrant basil pesto on a crispy base.

It’s the perfect way to showcase sun-ripened tomatoes and makes for a beautiful, colorful dish ideal for summer dining.

Ingredients:

• 1 flatbread or naan
• 1/4 cup basil pesto (store-bought or homemade)
• 1–2 ripe tomatoes, thinly sliced
• 4–5 slices fresh mozzarella
• Balsamic glaze for drizzling
• Fresh basil leaves
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Brush flatbread lightly with olive oil and toast in the oven for 5 minutes.
3. Spread pesto evenly across the flatbread.
4. Layer on fresh tomato slices and mozzarella.
5. Bake for an additional 5–7 minutes until cheese is just melted.
6. Drizzle with balsamic glaze, scatter fresh basil on top, and season with salt and pepper.

This flatbread captures the heart of summer with every bite.

The balance of creamy mozzarella, tangy glaze, and herby pesto makes it a standout choice for easy dinners, lunches, or a stunning starter for guests.

Spicy Shrimp & Avocado Flatbread

This coastal-inspired flatbread brings bold flavors and a little heat.

Juicy shrimp tossed in spices meet creamy avocado and a lime crema drizzle—creating a beachy, satisfying dish that’s as vibrant as a summer sunset.

Ingredients:

• 1 flatbread or tortilla-based crust
• 1/2 lb shrimp, peeled and deveined
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp sour cream or Greek yogurt
• Juice of 1/2 lime
• Olive oil, salt, pepper, fresh cilantro

Instructions:

1. In a bowl, toss shrimp with olive oil, paprika, chili powder, garlic powder, salt, and pepper.
2. Cook shrimp in a skillet over medium heat for 2–3 minutes per side until opaque.
3. Lightly toast the flatbread in the oven at 375°F for 5 minutes.
4. Layer shrimp, avocado slices, onion, and cherry tomatoes over the flatbread.
5. Mix sour cream with lime juice and a pinch of salt to make the lime crema; drizzle on top.
6. Garnish with chopped cilantro and serve immediately.

This flatbread is fiery, creamy, and fresh—a real crowd-pleaser.

The shrimp adds protein and a punch of flavor, while the avocado and lime crema keep it cool and summery. It’s perfect with a margarita or crisp white wine.

Roasted Zucchini & Ricotta Flatbread

This flatbread celebrates zucchini season in the tastiest way.

Roasted zucchini rounds, creamy ricotta, and a touch of lemon zest make for a light but luxurious dish that feels rustic yet refined.

Ingredients:

• 1 flatbread or lavash
• 1 small zucchini, thinly sliced
• 1/2 cup ricotta cheese
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tbsp olive oil
• Red pepper flakes (optional)
• Fresh thyme or basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss zucchini with olive oil, salt, and pepper, then roast for 10 minutes.
2. Mix ricotta with garlic, lemon zest, and a pinch of salt.
3. Lightly toast the flatbread for 5 minutes, then spread ricotta mixture evenly over it.
4. Arrange roasted zucchini on top and sprinkle with red pepper flakes if desired.
5. Bake for another 5 minutes until everything is warm.
6. Garnish with fresh herbs and an extra drizzle of olive oil.

Light, bright, and packed with flavor, this flatbread is a wonderful way to enjoy zucchini.

The ricotta adds richness without being heavy, and the lemon keeps it zingy and fresh. It’s an easy yet elevated option for any summer meal.

Tropical Pineapple & Prosciutto Flatbread

Sweet, salty, and savory, this tropical-inspired flatbread combines juicy pineapple with delicate prosciutto for a flavor-packed experience.

The creamy base of ricotta balances the bright acidity and adds a touch of indulgence, making it a refreshing pick for a summer snack or light dinner.

Ingredients:

• 1 flatbread or naan
• 1/2 cup ricotta cheese
• 1/2 cup fresh pineapple, chopped
• 3–4 slices prosciutto
• 1/4 red onion, thinly sliced
• Fresh arugula or baby greens
• Olive oil
• Salt and pepper to taste
• Optional: drizzle of hot honey

Instructions:

1. Preheat oven to 400°F.
2. Spread ricotta evenly over the flatbread and top with pineapple and red onion.
3. Tear prosciutto and scatter it over the top.
4. Bake for 8–10 minutes until edges are crisp and toppings are warm.
5. Remove from oven, top with fresh arugula, and drizzle with olive oil (and hot honey if using).
6. Season with salt and pepper, slice, and serve.

This flatbread is like a mini vacation in every bite.

The tropical sweetness of the pineapple complements the salty prosciutto beautifully, while the creamy ricotta pulls everything together. It’s a playful, elegant, and flavor-packed summer creation.

Heirloom Tomato & Goat Cheese Flatbread

When heirloom tomatoes are at their peak, this flatbread lets them shine.

Their vibrant colors and sweet acidity pair perfectly with tangy goat cheese and a touch of fresh thyme, creating a dish that’s both simple and stunning.

Ingredients:

• 1 flatbread or artisan crust
• 2–3 heirloom tomatoes, thinly sliced
• 1/4 cup crumbled goat cheese
• 1 tbsp olive oil
• 1 tsp fresh thyme (or basil)
• Sea salt and cracked black pepper
• Optional: balsamic reduction

Instructions:

1. Preheat oven to 375°F.
2. Brush flatbread with olive oil and bake for 5 minutes to crisp slightly.
3. Layer tomato slices evenly over the flatbread and crumble goat cheese on top.
4. Sprinkle with fresh thyme, sea salt, and pepper.
5. Bake for another 7–10 minutes until tomatoes are soft and edges are golden.
6. Drizzle with balsamic reduction if desired, then serve warm or at room temp.

This recipe is a true tribute to summer’s best produce.

Heirloom tomatoes provide both eye-catching color and deep flavor, while the goat cheese adds creamy tang. It’s rustic, easy, and totally worthy of center stage at your next patio dinner.

Mexican Street Corn Flatbread

Inspired by the bold flavors of elote (Mexican street corn), this flatbread turns a beloved street food into a satisfying meal or side.

Creamy, spicy, and tangy, it’s packed with personality and a perfect way to use summer corn.

Ingredients:

• 1 flatbread or grilled tortilla
• 1 ear of corn (or 1/2 cup kernels), grilled or charred
• 1/4 cup cotija or feta cheese
• 2 tbsp mayo
• 1 tbsp sour cream or Greek yogurt
• Juice of 1/2 lime
• 1/2 tsp chili powder
• 1 green onion, sliced
• Fresh cilantro
• Salt to taste

Instructions:

1. In a bowl, mix mayo, sour cream, lime juice, chili powder, and a pinch of salt.
2. Spread mixture over the flatbread.
3. Add corn kernels and sprinkle with cotija cheese.
4. Bake at 375°F for 5–7 minutes until warmed through.
5. Remove from oven and garnish with green onion and cilantro.
6. Slice and serve with lime wedges.

This flatbread packs all the punch of classic elote in an easy, shareable form.

Creamy, smoky, and tangy with a hint of spice, it’s a total flavor bomb that’s always a hit—especially when paired with cold drinks and sunshine.

Fig, Arugula & Blue Cheese Flatbread

Sweet figs, peppery arugula, and bold blue cheese come together for a flatbread that feels upscale but is easy to make.

It’s sweet and savory, with a sophisticated edge, making it a great option for entertaining or enjoying with a glass of chilled rosé.

Ingredients:

• 1 flatbread or naan
• 1/4 cup crumbled blue cheese or gorgonzola
• 4–5 fresh figs, sliced (or use dried figs if out of season)
• 1 cup fresh arugula
• 1 tbsp honey or fig jam
• Olive oil
• Salt and pepper to taste
• Optional: balsamic glaze

Instructions:

1. Preheat oven to 400°F.
2. Lightly brush flatbread with olive oil and sprinkle blue cheese evenly on top.
3. Arrange fig slices across the flatbread.
4. Bake for 8–10 minutes until the cheese is melted and flatbread is golden.
5. Remove from oven, top with fresh arugula, and drizzle with honey or fig jam.
6. Add a touch of salt, pepper, and optional balsamic glaze before serving.

This flatbread is a flavor bomb in the best way.

The contrast between the earthy cheese and sweet figs, balanced by fresh greens, makes it a great conversation starter—and an even better bite.

Garden Herb & Lemon Ricotta Flatbread

Light, herby, and full of brightness, this flatbread is like a slice of a summer garden.

The lemon-scented ricotta makes the perfect base for a mix of tender herbs and greens, turning simple ingredients into something surprisingly elegant.

Ingredients:

• 1 flatbread or lavash
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• 1/2 tsp garlic powder
• Mixed fresh herbs (parsley, dill, basil, chives)
• Handful of baby greens or microgreens
• Olive oil
• Salt and freshly ground pepper

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix ricotta with lemon zest, garlic powder, a drizzle of olive oil, and a pinch of salt.
3. Spread ricotta mixture over the flatbread.
4. Bake for 7–8 minutes until warm and lightly crisp.
5. Remove from oven and top with chopped fresh herbs and baby greens.
6. Finish with a drizzle of olive oil and fresh cracked pepper.

This flatbread is light but flavorful—perfect for warm evenings or a garden brunch.

The lemony ricotta lifts the fresh herbs into the spotlight, giving you a taste of sunshine in every bite.

BLT Flatbread with Avocado Mayo

Everything you love about a classic BLT sandwich, but served warm and open-faced on a crispy flatbread with creamy avocado mayo.

It’s smoky, crunchy, creamy, and just downright satisfying—ideal for lunch on the patio or a casual dinner.

Ingredients:

• 1 flatbread or whole wheat tortilla
• 2–3 strips cooked bacon, crumbled
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded romaine or butter lettuce
• 1/2 avocado
• 2 tbsp mayo or Greek yogurt
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mash avocado in a bowl and mix with mayo and lemon juice; season with salt and pepper.
2. Spread avocado mayo over the flatbread.
3. Top with cherry tomatoes and bacon.
4. Bake at 375°F for 6–8 minutes until tomatoes soften and the flatbread crisps.
5. Remove from oven and top with fresh lettuce.
6. Slice and serve warm or at room temp.

This BLT-inspired flatbread is everything you love about the classic sandwich, reimagined in a lighter, more summery form.

It’s satisfying without being heavy—great for those days when you want comfort food with a seasonal twist.

Grilled Veggie & Feta Flatbread

This flatbread is a smoky, savory celebration of summer produce.

Grilled zucchini, bell peppers, and red onions pair beautifully with tangy feta, creating a Mediterranean-style dish that’s hearty without being heavy.

Ingredients:

• 1 flatbread or pita
• 1/2 cup grilled zucchini, sliced
• 1/2 cup grilled bell peppers, sliced
• 1/4 cup grilled red onion, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp hummus or olive tapenade (optional base)
• Fresh oregano or parsley
• Olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (or grill flatbread briefly for extra char).
2. Optional: spread a thin layer of hummus or tapenade on the flatbread.
3. Layer grilled veggies over the flatbread.
4. Sprinkle with crumbled feta and drizzle with olive oil.
5. Bake for 5–7 minutes, just to warm through.
6. Finish with fresh herbs, salt, and cracked pepper.

This flatbread is garden-to-table goodness at its best.

It’s vibrant, smoky, and packed with texture, making it a satisfying option for vegetarians and veggie lovers alike.

Smoked Salmon & Dill Cream Cheese Flatbread

Cool and elegant, this flatbread is perfect for brunch, light lunches, or a no-fuss dinner.

Smoked salmon meets herby cream cheese, crisp cucumber, and tangy capers on a toasted base for a dish that feels refreshing yet indulgent.

Ingredients:

• 1 flatbread or lavash
• 2 oz smoked salmon
• 1/4 cup cream cheese
• 1 tbsp chopped fresh dill
• 1/2 tsp lemon zest
• 1/4 cucumber, thinly sliced
• 1 tbsp capers
• Olive oil
• Salt and pepper

Instructions:

1. Mix cream cheese with dill and lemon zest.
2. Lightly toast the flatbread in the oven at 375°F for 5 minutes.
3. Let cool slightly, then spread with the cream cheese mixture.
4. Top with smoked salmon, cucumber slices, and capers.
5. Drizzle with a little olive oil and add a pinch of salt and pepper.
6. Slice and serve chilled or at room temp.

This flatbread is light but flavorful, perfect for warmer days when you want something cold and crisp.

It has that luxurious brunch vibe without the heavy lifting.

Pesto Chicken & Sun-Dried Tomato Flatbread

Packed with bold flavors, this flatbread combines juicy chicken, rich sun-dried tomatoes, and fragrant pesto in a quick and hearty summer meal.

It’s satisfying and balanced with just the right amount of zing.

Ingredients:

• 1 flatbread or thin crust base
• 1/2 cup cooked shredded or grilled chicken
• 2 tbsp basil pesto
• 2 tbsp chopped sun-dried tomatoes
• 1/4 cup shredded mozzarella
• 1 tbsp grated Parmesan
• Fresh basil for garnish
• Olive oil

Instructions:

1. Preheat oven to 400°F.
2. Spread pesto evenly over the flatbread.
3. Top with chicken, sun-dried tomatoes, and mozzarella.
4. Sprinkle with Parmesan and a light drizzle of olive oil.
5. Bake for 8–10 minutes until cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This flatbread is bold, cheesy, and packed with flavor.

The pesto and sun-dried tomatoes bring an irresistible depth, making it a fast and flavorful meal you’ll want to make all summer long.

Peach, Burrata & Prosciutto Flatbread

This flatbread is a dreamy mix of sweet and savory.

Juicy summer peaches, creamy burrata, and salty prosciutto all come together on a crispy crust, finished with a drizzle of honey and fresh herbs. It’s elegant, seasonal, and totally irresistible.

Ingredients:

• 1 flatbread or naan
• 1 ripe peach, thinly sliced
• 1 ball burrata cheese
• 3–4 slices prosciutto
• 1 tbsp honey
• Fresh thyme or basil
• Olive oil
• Salt and cracked pepper

Instructions:

1. Preheat oven to 400°F.
2. Lightly brush flatbread with olive oil and bake for 5 minutes.
3. Add peach slices and prosciutto to the flatbread and bake for another 5–6 minutes.
4. Remove from oven and tear burrata over the top.
5. Drizzle with honey, sprinkle with fresh herbs, salt, and pepper.
6. Serve warm or at room temperature.

This flatbread is summer entertaining perfection.

The creamy burrata melts slightly over the warm peaches and prosciutto, while the honey adds a beautiful balance of sweetness. It’s basically a gourmet picnic on a plate.

BBQ Chicken & Corn Flatbread

A smoky, tangy, and slightly sweet flatbread that’s perfect for backyard evenings or casual summer dinners.

It features grilled chicken, charred corn, and BBQ sauce over melty cheese for a hearty, crowd-pleasing bite.

Ingredients:

• 1 flatbread or pre-baked pizza crust
• 1/2 cup shredded grilled chicken
• 1/2 cup corn kernels (fresh or grilled)
• 1/4 cup shredded cheddar or mozzarella
• 2–3 tbsp BBQ sauce
• Red onion, thinly sliced
• Cilantro, for garnish

Instructions:

1. Preheat oven to 400°F.
2. Spread BBQ sauce over flatbread.
3. Top with chicken, corn, onion, and cheese.
4. Bake for 8–10 minutes until bubbly and golden.
5. Garnish with fresh cilantro and slice to serve.

This one’s a total crowd favorite. It has that barbecue flavor you crave in summer, with the crisp base and melty cheese to make it comforting and fun.

It’s like a BBQ plate—flatbread style.

Mediterranean Hummus & Veggie Flatbread

Light, colorful, and totally customizable, this no-cook flatbread is ideal for hot days when you don’t want to turn on the oven.

It starts with creamy hummus and piles on crisp veggies, olives, and a little feta for a crunchy, refreshing meal or appetizer.

Ingredients:

• 1 flatbread or pita
• 1/3 cup hummus (classic or flavored)
• 1/4 cup cherry tomatoes, halved
• 1/4 cucumber, diced
• 1/4 red bell pepper, chopped
• 2 tbsp kalamata olives, sliced
• 2 tbsp crumbled feta
• Fresh parsley or mint
• Olive oil, salt, pepper, lemon wedge

Instructions:

1. Spread hummus evenly over the flatbread.
2. Layer on chopped veggies, olives, and feta.
3. Drizzle with olive oil, a squeeze of lemon, and sprinkle with herbs, salt, and pepper.
4. Slice and serve immediately, or chill for 10 minutes for extra refreshment.

This flatbread is basically a loaded hummus plate in sliceable form.

It’s crisp, cool, and totally satisfying—perfect as a lunch, appetizer, or light dinner when it’s too hot to cook.

Caprese Flatbread with Balsamic Glaze

Inspired by the classic Italian salad, this Caprese flatbread is a summer staple.

Fresh tomatoes, creamy mozzarella, and fragrant basil come together on a crispy base, finished with a sweet tangy balsamic drizzle.

Ingredients:

• 1 flatbread or thin pizza crust
• 1–2 ripe tomatoes, sliced
• 4 oz fresh mozzarella, sliced
• Handful of fresh basil leaves
• Olive oil
• Salt and black pepper
• Balsamic glaze

Instructions:

1. Preheat oven to 375°F.
2. Brush flatbread with olive oil and layer on tomato and mozzarella slices.
3. Bake for 8–10 minutes until cheese is melted and bubbly.
4. Remove from oven, top with fresh basil.
5. Drizzle with balsamic glaze, season with salt and pepper, and serve.

This flatbread is all about simple summer ingredients at their best.

The juicy tomatoes and fresh basil pop against the warm, gooey mozzarella, making this a light yet flavorful option for lunch, appetizers, or dinner al fresco.

Buffalo Cauliflower Flatbread

Spicy, zesty, and totally satisfying, this plant-based flatbread delivers all the bold flavor of buffalo wings with a summery veggie twist.

It’s perfect for a casual dinner or game night snack with a crisp side salad or cold drink.

Ingredients:

• 1 flatbread or naan
• 1 cup cauliflower florets
• 2 tbsp buffalo sauce
• 1/4 cup shredded mozzarella or vegan cheese
• 1–2 tbsp ranch or blue cheese dressing
• Chopped green onions
• Olive oil, salt, pepper

Instructions:

1. Toss cauliflower with olive oil, salt, pepper, and buffalo sauce. Roast at 400°F for 15 minutes.
2. Place flatbread on a baking sheet and top with mozzarella and roasted cauliflower.
3. Bake for 8–10 minutes until cheese melts and edges are crisp.
4. Drizzle with ranch or blue cheese dressing, sprinkle with green onions, and serve warm.

This spicy flatbread packs a serious flavor punch while keeping things light.

It’s a great way to enjoy buffalo flavor without the heaviness—and a sneaky-delicious way to eat more veggies.

Strawberry, Basil & Brie Flatbread

Sweet meets savory in this elegant flatbread that’s perfect for summer brunches, wine nights, or anything in between.

Juicy strawberries pair beautifully with creamy brie and fresh basil, all tied together with a touch of honey.

Ingredients:

• 1 flatbread or artisan-style crust
• 1/2 cup sliced fresh strawberries
• 3–4 slices brie cheese
• Fresh basil leaves
• 1 tbsp honey
• Black pepper

Instructions:

1. Preheat oven to 375°F.
2. Layer brie and strawberries on the flatbread.
3. Bake for 6–8 minutes until brie is melted and strawberries are soft.
4. Remove from oven, top with torn basil leaves.
5. Drizzle with honey and add a crack of black pepper before serving.

This one is a showstopper—visually stunning and totally delicious.

The balance of sweet strawberries, rich cheese, and fragrant basil makes for a flatbread that’s just as great for entertaining as it is for treating yourself.

Elote-Inspired Street Corn Flatbread

Inspired by the beloved Mexican street corn, this flatbread is rich, tangy, and totally addictive.

It’s got the creamy-spicy-citrusy magic of elote—just served in sliceable, cheesy form.

Ingredients:

• 1 flatbread or naan
• 1 cup corn kernels (grilled or canned)
• 2 tbsp mayo or Mexican crema
• 1/4 cup crumbled cotija or feta cheese
• 1 tbsp lime juice
• 1/4 tsp chili powder
• Chopped cilantro
• Olive oil, salt

Instructions:

1. Preheat oven to 400°F.
2. Toss corn with mayo, lime juice, chili powder, and a pinch of salt.
3. Spread corn mixture over flatbread and top with cheese.
4. Bake for 8–10 minutes until golden and bubbly.
5. Finish with fresh cilantro and a squeeze of lime before serving.

This flatbread is a flavor bomb—creamy, zesty, and smoky all at once.

It’s great as a party app, lunch plate, or side dish for taco night.

Spicy Pineapple & Jalapeño Flatbread

For those who love the sweet heat combo, this one’s for you.

Pineapple and jalapeño bring the fire and fruitiness, while melty cheese and a crispy crust keep it grounded. Bonus: it’s super easy and fast.

Ingredients:

• 1 flatbread
• 1/4 cup tomato or BBQ sauce (your call)
• 1/2 cup shredded mozzarella
• 1/2 cup chopped fresh pineapple
• 1 jalapeño, thinly sliced
• Red chili flakes (optional)
• Cilantro for garnish

Instructions:

1. Preheat oven to 400°F.
2. Spread sauce over flatbread, then top with cheese, pineapple, and jalapeño slices.
3. Bake for 8–10 minutes until bubbly and golden.
4. Add chili flakes and cilantro before slicing.

This flatbread hits every note—spicy, sweet, savory, and cheesy. It’s a tropical pizza party in every bite.

Zucchini Ribbon & Herbed Goat Cheese Flatbread

This one’s light, fresh, and elegant.

Thin zucchini ribbons and a whipped herbed goat cheese spread make this a standout choice for summer lunches or classy picnic fare.

Ingredients:

• 1 flatbread
• 1/2 small zucchini, shaved into ribbons
• 1/3 cup goat cheese
• 1 tbsp cream cheese or Greek yogurt
• 1 tsp lemon zest
• Fresh herbs (mint, basil, or chives)
• Olive oil, salt, pepper

Instructions:

1. Blend goat cheese with cream cheese, lemon zest, and chopped herbs.
2. Lightly toast flatbread at 375°F for 5–6 minutes.
3. Spread herbed cheese over the flatbread.
4. Top with zucchini ribbons and drizzle with olive oil.
5. Sprinkle with salt, pepper, and extra herbs to finish.

This flatbread is fresh and elegant—perfect for when you want something light but full of texture and flavor.

It’s a garden party in edible form.