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Fire Away: Five Grilled Flatbread Recipes for Summer

Corn chowder flatbread

Our mantra for summer cooking: Keep it simple—and take it outside. That’s where these fuss-free flatbread recipes come in. (Each serves four people as an entree, or you can slice ’em into premeal nibbles.) Start with easy homemade dough that puffs up quickly on the grill—or grab store-bought naan—and layer on ripe fruits and vegetables, favorite cheeses, and bright sauces. Return the quasi pizzas to the grates, warm through, and you’re done. Isn’t summer the best?

Prosciutto-Melon Flatbreads

prosciutto-melon flatbreads
The classic sweet-salty pairing of melon and prosciutto is downright delicious with a little char.

Lemony Shrimp and Mixed-Herb Pesto Flatbreads

lemony shrimp and mixed-herb pesto flatbreads
Garlic + lemon + herbs + grilled shrimp = everything you want right now.

Flatbreads with Eggplant Relish and Ricotta

flatbreads with eggplant relish and ricotta
A super-savory mélange of smoky eggplant and onions forms the base here; ricotta brings cool, creamy contrast.

Corn Chowder Flatbreads

Corn chowder flatbread
Think this chunky, aromatic soup can’t get any better? Just grill, baby, grill.

Tomato-Peach Flatbreads with Blue Cheese and Basil

tomato-peach flatbreads with blue cheese and basil
A little bit sour, a little bit sweet—these fruity beauties are packed with flavor.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.