Flatbread pizza thrown on the grill and topped with either sliced chicken or steak, jack cheese, grilled green onions and grilled potato slices.
Is everyone ready for some July Fourth eats? No doubt hot dogs and burgers will be on everyone’s Costco list, wait…are you even crazy enough to hit up Costco on a holiday weekend? Good luck on that.
If you like to get fancy and be that neighbor who likes to surprise everybody, you can make these tasty meat piled flatbread style pizza.
Because we all have a neighbor like that, I might be that person, I’m just saying.
But let’s not get stuck at the grill while everyone is killing margaritas and throwing water balloons at the kids, this may be me again.
These Artisan Thin Pizza Crusts from Flatout Flatbread cook in no time at all so you can get back to the fun and games. They crisp up super fast on the grill so don’t walk away and leave them, about 30 seconds on each side should be perfect.
The toppings could be your pizza favorites but I stuck with chicken and steak.
Grilled potatoes are addictive on their own but cover them and chicken and melted Monterey Jack cheese for maximum grill respect. So easy!
Or you could choose grilled skirt steak and brush your flatbread with homemade peach barbecue sauce and top with grilled green onions and salty Feta crumbles.
Have a blast friends!
This is a sponsored post for Flatout Bread. All thoughts and opinions are always my own! For more awesome recipes visit Flatout.com
- 3 Flatout Spicy Italian Flatbreads
- 2 small chicken breasts grilled
- 2 potatoes sliced thinly
- 1 tablespoon olive oil
- Salt and black pepper
- 1 cup grated Monterey Jack cheese
- Fresh cilantro for garnishing
- 1/2 pound skirt steak
- 1 bunch green onions
- 1/4 cup barbecue sauce
- 1/2 cup crumbled feta cheese
Grill the flatbreads on a hot grill for about 30 seconds each side, just enough to char the sides.
Slice the chicken into thin strips.
Brush both sides of the sliced potatoes with some olive oil and grill over a high heat until well charred and no longer hard, about 3 minutes per side.
Lay the potatoes over the flatbread and top with the sliced chicken.
Sprinkle the Jack cheese over the top and broil until the cheese is melted.
Garnish with fresh chopped cilantro.
Grill the skirt steak, about 3 minutes each side and let rest before slicing into thin strips.
Place the green onions onto the grill and cook until they start to blister and char.
Brush the flatbreads with barbecue sauce and place the skirt steak on top.
Add some grilled green onion and finish with crumbled feta cheese.
Slice into wedges and serve at once.
Each recipe will make three flatbreads, chicken or steak.