Grilled Flatbread Pizzas are a quick, delightful way to shake up your usual pizza night. With just a few fresh ingredients and a grill, you can have a tasty dinner ready in no time, perfect for those warm evenings when you want to dine alfresco.
The base of this recipe, pre-made flatbreads, offers a sturdy yet tender canvas for your toppings. Mozzarella cheese melts beautifully, providing that classic stretchy cheese pull, while goat cheese adds a tangy contrast. Cherry tomatoes bring a sweet, juicy burst of flavor. Red onion slices add a sharp, savory note. For a bit of briny depth, black olives are perfect. A drizzle of olive oil helps everything meld together and crisps up the crust. Dried oregano and crushed red pepper flakes provide a hint of earthy warmth and gentle heat. Finally, fresh basil leaves added at the end offer a fragrant finish.
These grilled flatbread pizzas pair wonderfully with a crisp, green salad dressed in a light vinaigrette. For a bit of indulgence, serve alongside a chilled glass of Sauvignon Blanc, which complements the acidity of the tomatoes and the creaminess of the cheeses.
First, get your grill fired up to medium-high heat. A hot grill is key to getting that crispy crust we’re after. While it’s heating, grab your pre-made flatbreads and brush both sides with a bit of olive oil. This will help them crisp up nicely and prevent sticking.
Next, sprinkle both cheeses evenly over the flatbreads. You want a good distribution so every bite has a bit of that cheesy goodness. Follow up with your toppings: scatter the halved cherry tomatoes, thinly sliced red onion, and black olives over the cheese. Don’t be too precious about placement — rustic is the goal, not perfection.
Now, give everything a good sprinkle of oregano, a pinch of red pepper flakes for some heat, and a little salt and pepper to taste. Slide those beauties directly onto the hot grill grates and close the lid. Let them grill for about 5-7 minutes. Keep an eye on them; you’re looking for melted, bubbling cheese and a nice golden crust.
Once they’re ready, carefully remove the flatbreads from the grill. Scatter fresh basil leaves over the top for that fresh, herby kick. Slice them up and serve while they’re hot. Enjoy the moment when you take that first bite — it’s a little piece of heaven.
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