Flatbread Two Ways

I love to make flatbreads when serving a crowd. They can be assembled ahead of time and then baked in the oven or on the grill. These are my two favorite flavor combos.


Raw Corn + Brie with Chipotle Honey


· 1 flatbread

· 1 bunch each: basil, oregano, parsley, finely chopped

· 2 cups shredded provolone cheese

· 2 small zucchini thinly sliced

· 2 ears of corn, kernels sliced from the cobb

· 1 wedge of brie, sliced

· ¼ cup honey

· 2 chipotle peppers in adobo, finely chopped

· Crushed red pepper flakes



1. Preheat the broiler to grill to medium-high.


2. Make Corn and Brie Flatbread: Mix together chipotles and honey in a small bowl. Set aside.


3. Spread a flatbread with the shredded provolone cheese. Top with the sliced zucchini, the kernels of corn and season with salt and pepper. Add the sliced brie and place under the broiler until cheeses are melted. Remove from the oven and top with the chopped herbs, the red pepper flakes and the chipotle honey. Serve.


Caramelized Onion+Fig+Blue Cheese



· 1 flatbread

· 2 yellow onions, thinly sliced

· 1 small jar fig jam

· 1 wedge Roquefort, stilton or Maytag blue cheese


1.Preheat the broiler to grill to medium-high.


2. Make Caramelized Onion and Fig Flatbread: In a skillet, sauté the sliced onions over medium heat in a tablespoon of olive oil until light brown in color, about 15-20 minutes. Season with salt and pepper.


3. Spread fig jam over flatbread and top with caramelized onions. Top the onions with chunks of the Roquefort and place under the broiler until cheese is melted. Serve.


NOTE; Both flatbreads can be made using pizza dough instead of flatbread. Both can be cooked in oven or on grill.


4. Make chipotle honey: Mix together chipotles and honey in a small bowl.


5. Make Corn and Brie Flatbread: spread a flatbread with the shredded provolone cheese. Top with the sliced zucchini, the kernels of corn and season with plenty of salt and pepper. Add the sliced brie and place under the broiler until cheeses are melted. Remove from the oven and top with the chopped herbs, the red pepper flakes and the chipotle honey. Serve.



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