What’s the difference between pizza and flatbread?
I wondered this myself and found through a little online “noodling” that there are no hard and fast rules for the two although some say a flatbread is usually:
– Not round
– Very thin
– Flat all the way to the edge
– Not covered in sauce
– Made with non-yeasted dough
– Topped with creative combinations of ingredients
Flatbreads to me seem easier to make than large pizzas. You don’t have to make them round and they can be made into small manageable sizes. I have smoked up the house on more than one occasion when trying to transfer a large heavily topped pizza from the peel to the oven. The dough likes stick to the peel, and then as I panic, jiggling and shaking the peel, the ingredients fly off into the hot oven causing a smoke storm in the house…argh – not fun!
As far as dough, I usually do use yeast dough – it comes down to what I have time for. Sometimes I use homemade pizza dough, other times I use premade flatbreads or even pita bread. This time I used the fresh dough from the grocery store.
If you don’t have a pizza stone or a pizza peel, no worries, just bake it on a pizza pan or sheet pan.
Red, White and Blue Flatbreads, Step-by-Step Photos:
Perfect for Pinning: ⬇
Thank you for spending some time in the cloud with me! I hope you enjoy the recipe! Tina ( :
Red, White and Blue Flatbreads
- 1/3 cup oil (I used avocado, can use safflower or olive)
- 1/2 teaspoon minced garlic
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 small purple potatoes
- 1/2 pint grape tomatoes
- 1 pound pizza dough
- flour for rolling dough
- 4 ounces goat cheese
- Preheat oven to 475 degrees.
- Arrange oven rack to low position in oven. If using pizza stone, place on rack to preheat.
- In small bowl, stir together oil, garlic, rosemary, thyme, salt and pepper to make a garlic herb oil.
- Slice potatoes as thinly as you can.
- Slice tomatoes about 1/8-inch thick.
- Cut pizza dough into two halves.
- Flour one piece and use your hands or a rolling pin to stretch dough to a thin oblong shape.
- Place dough on pan or on a lightly floured pizza peel.
- Brush dough with garlic herb oil and arrange half of the potato and tomato slices on the dough.
- I left some open space to top with goat cheese after it was baked.
- Brush a little more garlic and herb oil onto the potato slices.
- Transfer to oven and repeat with the other dough half.
- Bake for about 10 minutes or until the crust is browned.
- Remove flatbreads and top each with goat cheese crumbles.