Since the first time that we served these easy-to-make Flatbread Pizza combinations, people continue to ask for the recipe or request them for special events. This is a great time to gather your creative cooks for help in making these tasty, crispy, flavorful, round-the-world crowd-pleasers. These take no time at all as you can buy the ingredients ready-made off-the-shelf and blend together for a 5-star pizza bash.

Prep time:15 minutes
Cook time:20 minutes

Ingredients

  • Flatbreads such as Middle-Eastern Naan*, Lavash*, or ready-made Pizza Crusts 
  • Assortment of cooked meats such as:  Meatballs, Italian Sausage, Pepperoni slices, Canadian Bacon, Prosciutto, Chicken Breast, or Shrimp 
  • Assortment of sliced veggie and fruit toppers such as:  Mushrooms, Baby Sweet Peppers, Black Olives, Sweet Onion, Tomatoes (slicers) or Sun-Dried Tomatoes, fresh Basil, Pineapple, or Figs 

Preparation

  1. Create an assembly line of bread, sauces, meats, veggies and cheeses.
  2. Preheat oven to 425 degrees F.
  3. Appoint a few chefs to create the flatbread masterpieces. Take the marinara, bruschetta or crème fraiche and blend in basil pesto to your taste. Use these base sauces to cover your naan bread, lavash or pizza crust with a nice layer and then top with your favorite topping.
  4. Cook in oven 12 minutes per pizza or until cheeses are bubbly and browned. If desired, top your flatbread pizza with baby arugula immediately after removing from oven. Cut as desired and serve hot. 

Suggested Wines

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED

Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan

SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Grenache/Syrah/Mourvèdre blend, Petite Bordeaux
Italy: Negroamaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache

RICH, BOLD RED

Domestic
Texas: Tempranillo, Cabernet Franc, Montepulciano, Cabernet Sauvignon,
West Coast: Cabernet Sauvignon, Merlot, Meritage (Bordeaux-style blend), Petite Syrah/Shiraz, Mourvedre
Imported
Argentina: Malbec, Cabernet Sauvignon
France: better Bordeaux (Left Bank = bolder-style Cabernet, Right Bank = softer style Merlot), Châteauneuf-du-Pape, Mourvèdre, Vacqueyras, Gigondas
Italy: Amarone, Barolo, Barbaresco, Brunello di Montalcino, Sagrantino, Montepulciano d’ Abruzzo, Salice Salentino, Super Tuscan
Spain: Tempranillo, Grenache, Monastrell (bolder-style red regions: Priorat, Montsant, Toro, Ribera de Duero)