1 Flatout® Thin Crust Flatbread Spicy Italian
½ Medium Tomato Sliced
2 Tbsp. Balsamic Vinaigrette dressing
1/2 cup shredded mozzarella
6 Small fresh Basil leaves

Preheat grill to 350°F. Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Top with cheese, tomato and basil. Return flatbread. Close lid. Grill for 4 minutes.

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove and top with cheese, tomato and basil. Bake at 350 for four minutes. Remove from oven. Drizzle with Balsamic.

1 Flatout® Thin Crust Flatbread Spicy Italian
3 Slices Provolone cheese
12 slices pepperoni
¼ cup red sauce
¼ Cup Shredded Mozzarella
8 Slices Banana Pepper Rings

Preheat grill to 350°F. Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Spread the sauce on the flatbread. Lay provolone pepperoni, pepper rings on top sauce. Top with mozzarella. Return flatbread. Close Lid. Grill for 4 minutes

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Spread the sauce on the flatbread. Lay provolone pepperoni, pepper rings on top sauce. Top with mozzarella. Return to oven and bake 4 more minutes.

1 Flatout® Thin Crust Flatbread Spicy Italian
¼ Cup (4 -5 hearts) Marinated Artichoke Hearts quartered
¼ Cup (packed) Fresh Baby Spinach
1 Link Cooked Sweet Italian Sausage sliced thin
½ cup Shredded Mozzarella
1 Tsp. Italian seasoning

Preheat grill to 350°F. Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Lay cheese, sausage and artichokes on flatbread. Sprinkle the seasoning on top. Return flatbread. Close Lid. Grill for 4 minutes

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Lay cheese, sausage and artichokes on flatbread. Sprinkle the seasoning on top. Return to oven and bake 4 more minutes.

1 Flatout® Thin Crust Flatbread Rustic White
¼ Cup pizza sauce
¼ Cooked sausage, crumbled
½ Cup Pepper slices
2 Tbsp. Parmesan Cheese
½ Cup Shredded Mozzarella Cheese

Preheat grill to 350°F . Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Spread sauce on flatbread. Lay peppers, sausage and mozzarella on flatbread. Sprinkle the Parmesan on top Close Lid. Grill for 4 minutes

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Spread sauce on flatbread. Lay peppers, sausage and mozzarella on flatbread. Sprinkle the Parmesan on top. Return to oven and bake 4 more minutes.

1 Flatout® Thin Crust Flatbread Rustic White
½ cup cooked and shredded chicken breast
2 tbsp. hot sauce
2 tbsp. blue cheese dressing
3 tbsp. cooked bacon pieces
½ cup shredded Mozzarella cheese
¼ cup crumbled Blue cheese
¼ cup sliced celery (optional)

Preheat grill to 350°F . Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Toss chicken with hot sauce and blue cheese dresing. Top flatbread with chicken, bacon, cheese and celery. Return to Grill, Close lid. Grill for 4 minutes.

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove from oven. Toss chicken with hot sauce and blue cheese dressing. Top flatbread with chicken, bacon, cheeses and celery. Return to oven and bake 4 more minutes.

1 Flatout® Thin Crust Flatbread Heritage Wheat
2 Tablespoons Balsamic Vinaigrette dressing
½ pear – cut into slices
2 Tablespoons Candied Pecan pieces
½ cup shredded Mozzarella cheese
¼ cup crumbled Gorgonzola cheese
½ cup mixed baby greens

Preheat grill to 350°F . Pre-bake the flatbread on the grill for 1-2 minutes. Remove flatbread from grill. Top with cheeses, pear and pecans. Return flatbread. Close lid. Grill for 4 minutes. Top with greens and drizzle with Balsamic.

Oven Method: Place Flatout Flatbread on a cookie sheet. Bake at 350 for two minutes. Remove and top with cheeses, pear and pecans. Bake at 350 for four minutes. Remove from oven. Top with greens and drizzle with Balsamic.