Grilled Flatbread Pizza

Two pizzas, ready to serve.

Flatbread Pizza

I love a nice flatbread. Or any kind of bread. But when I can turn that bread into pizza, magic happens.

I used Bryn’s recipe for easy grilled flatbread from and modified from there, making custom flatbread pizzas for everyone in the family. I topped mine with leftover zesty herb mix from a container of Mediterranean olives from my farmer’s market. For the Tiny Kitchen Assistant, I used pesto. And for The Husband, a bit of leftover sauce from a recent meatball dinner.


  • 1/2 tsp yeast (I used active dry)
  • 1/2 cup warm water
  • Pinch of sugar
  • 1 Tbsp olive oil, plus extra for brushing dough
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp coarse salt
  • Your favorite sauce
  • Fresh mozzarella or feta cheese

Roll them into flat circles and brush with olive oil.


At least 30 minutes before serving, make the dough. I made mine a couple of hours in advance.

Whisk together warm water, yeast and pinch of sugar in the bowl of your stand mixer. Let sit for several minutes until the mixture begins to bubble and foam.

Add flour and begin mixing with the dough hook on low speed to combine. Add olive oil and then salt.

Knead the dough on medium-high speed for about 2 minutes until it’s smooth and stretchy. As Bryn says, the dough should feel slightly tacky, like the adhesive on a Post-it note, but not all sticky-gooey on your fingers. It will look relatively smooth.

Remove the dough from the bowl and drizzle in a bit of olive oil; return dough to the bowl and turn to coat with oil. Cover the bowl with plastic wrap and put in a warm place to rise until doubled in size, about 30 minutes. You can put the bowl in a sunny spot in the kitchen for added warmth, but I’ve found that it rises just fine anywhere on my counter, at least during the summer months.

Preheat your grill about 15 minutes before you’re ready to begin cooking. I like to set mine to medium-high to compensate for the heat loss when I add the flatbreads.

Divide the dough into 4 pieces. On a lightly floured surface, roll each into a roundish shape about 8 inches in diameter. Brush both sides of each round lightly with olive oil.

Watch them puff up when they hit the heat.

Gently transfer the rounds to the heated grill; mine fits all four at once. Close the lid and cook for 4 to 5 minutes until the flatbread is nicely puffed and golden, with toasty grill marks. Flip the flatbread over and add sauce and cheese. Continue cooking for another 3 to 5 minutes, or until your cheese has melted.

Remove from grill and serve immediately.

The prep work takes a bit of time, but the results are fun and tasty.


“You’re making pizza… on the grill?” asked the Tiny Kitchen Assistant. “This seems like a bad idea. It’s going to fall through.”

(It doesn’t fall through.)

“Hey… this is really good! Pesto is yummy! You could even put more pesto on there if you wanted to.”

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