There are nights when I want pizza, but I absolutely do not want to deal with pizza dough, a long rise, or a sink full of dishes afterward. That is usually when chicken flatbread comes to the rescue. A crisp piece of naan or flatbread, some cooked chicken, a good sauce, cheese, and whatever vegetables I already have can turn into dinner surprisingly fast. I especially like these recipes when there is half a rotisserie chicken sitting in the refrigerator and I need to make it feel like an entirely different meal.

What keeps chicken flatbread interesting for me is how many familiar flavors work on it. I can go smoky with barbecue sauce, spicy with Buffalo sauce, fresh with pesto and tomatoes, or creamy with ranch and bacon. Some versions feel like pizza, while others lean closer to a Mediterranean flatbread or an open-faced chicken wrap. I pulled together 25 chicken flatbread recipes that stick to those approachable combinations—the kinds of flatbreads I would genuinely make for a weeknight dinner, casual lunch, game-day spread, or easy weekend meal.

1. Classic BBQ Chicken Flatbread

BBQ chicken flatbread is always the first version that comes to mind because it gives me everything I want from an easy flatbread dinner. I spread barbecue sauce across naan or another sturdy flatbread, leaving a small border around the edge, and add shredded cooked chicken, mozzarella or provolone, and thinly sliced red onion. I like tossing the chicken with a spoonful of the sauce first instead of putting it on completely plain. That small step keeps every piece flavorful instead of relying on the sauce underneath.

Once it comes out of the oven, I usually add cilantro and another very light drizzle of barbecue sauce. Ranch is good here too, especially when I want something creamy against the smoky-sweet sauce. The important thing is not to overload the flatbread. A moderate layer of chicken and cheese lets the crust become crisp instead of soft underneath a mountain of toppings. This is also one of my favorite ways to turn leftover grilled or rotisserie chicken into a dinner nobody recognizes as leftovers.

2. Buffalo Chicken Ranch Flatbread

When I want something with more heat, Buffalo chicken flatbread is an easy switch. I toss shredded chicken with Buffalo sauce and spread a thin layer of ranch over the flatbread before adding the chicken. Mozzarella gives me the classic stretchy cheese layer, although a little cheddar makes the flavor richer. Thin red onion or sliced green onion adds enough sharpness to keep the cheese and sauce from tasting too heavy.

I finish this one with another small drizzle of ranch after baking rather than drowning the whole flatbread before it goes into the oven. If I have blue cheese in the refrigerator, I sometimes scatter a few crumbles over the top as well. The combination feels familiar because it borrows directly from Buffalo wings, but putting everything on crisp flatbread makes it much easier to turn those flavors into an actual dinner. Cut into narrow pieces, it also works particularly well as game-day food.

3. Chicken Bacon Ranch Flatbread

Chicken, bacon, and ranch is one of those combinations I don’t need to reinvent. I start with ranch as the base, then layer on chopped chicken, crisp bacon, mozzarella, and a little cheddar. I keep the ranch layer fairly thin because too much sauce can make the center of the flatbread soft. The bacon already brings plenty of richness, so a light hand actually gives me a better finished flatbread.

After baking, sliced green onions are my favorite finishing touch. They bring freshness and a little bite without turning the recipe into something complicated. Sometimes I add diced tomatoes after the flatbread comes out of the oven, especially in warmer weather. This is the flatbread I make when everyone wants comfort food and I need something that feels more substantial than a plain cheese pizza but still takes almost no planning.

4. Pesto Chicken Mozzarella Flatbread

Pesto is probably my favorite alternative to tomato sauce on chicken flatbread. A thin layer carries plenty of basil and garlic flavor, so I don’t have to add many other ingredients. I top it with sliced or shredded chicken and mozzarella, then bake until the edges of the flatbread are crisp and the cheese has browned in a few spots. Fresh mozzarella makes it softer and creamier, while shredded low-moisture mozzarella gives me a crispier result.

I usually finish the flatbread with fresh basil, black pepper, and a little Parmesan. If the pesto is especially thick, I loosen it with a tiny splash of olive oil before spreading it so I can use less without leaving bare patches. This is a good example of why chicken flatbread doesn’t need ten toppings to taste complete. Chicken, pesto, mozzarella, and basil already have enough going on to make a quick dinner feel much more polished.

5. Mediterranean Chicken Flatbread

Mediterranean chicken flatbread is what I make when I want plenty of toppings without ending up with something heavy. I use cooked chicken with cherry tomatoes, Kalamata olives, red onion, mozzarella, and crumbled feta. Pesto makes an excellent base, although a thin layer of tomato sauce works too. I chop the vegetables fairly small so I get a little of everything in each slice instead of having large toppings slide off.

After baking, I like adding parsley or a small handful of arugula. The salty olives and feta are strong enough that I rarely need much additional seasoning beyond oregano and black pepper. It is colorful, fresh, and still substantial because of the chicken and cheese. I also find this version especially useful for lunch because it tastes satisfying without having the heavier feel of some barbecue or ranch flatbreads.

6. Greek Chicken and Feta Flatbread

For a Greek-style version, I season chicken with lemon, garlic, oregano, olive oil, salt, and pepper before cooking it. Once sliced, it goes onto flatbread with mozzarella, feta, red onion, and tomatoes. I don’t need a heavy sauce underneath. A little olive oil or a thin swipe of hummus gives the toppings enough moisture while allowing the edges to get nicely toasted.

What really makes this version for me is what happens after baking. I add cucumber, parsley, and either tzatziki or a simple Greek-yogurt drizzle once the flatbread is out of the oven. Keeping those toppings cold gives the finished flatbread a contrast between hot chicken and cheese and cool, crisp vegetables. It lands somewhere between Greek chicken pizza and an open-faced chicken pita, which makes it an easy change from the standard pizza-style versions.

7. Garlic Parmesan Chicken Flatbread

Garlic Parmesan chicken flatbread is simple, creamy, and perfect when tomato sauce doesn’t sound appealing. I brush the flatbread with garlic butter or olive oil mixed with minced garlic, then add cooked chicken, mozzarella, and Parmesan. A little Italian seasoning works well, but I don’t add much because garlic and Parmesan are already doing most of the work.

When it comes out of the oven, I finish it with chopped parsley and another small shower of finely grated Parmesan. Sometimes I add crushed red pepper when I want a little heat. This one reminds me of garlic bread crossed with chicken pizza, which is exactly why it disappears so quickly at my house. It also pairs naturally with a green salad, so turning it into a complete dinner doesn’t require another complicated recipe.

8. Chicken Alfredo Flatbread

Chicken Alfredo flatbread is one of my favorite options when I’m after something extra comforting. Instead of tomato sauce, I spread a light coating of Alfredo sauce over the flatbread and top it with chicken, mozzarella, and Parmesan. The trick is using much less Alfredo than I would put on pasta. Flatbread doesn’t need a thick pool of sauce, and keeping the layer thin helps the bottom stay crisp.

I like adding spinach or a few thin mushroom slices when I have them, but the basic chicken-and-cheese combination is perfectly good on its own. Fresh parsley and black pepper brighten everything after baking. This is also a smart way to use a small amount of leftover Alfredo sauce that isn’t enough for another pasta dinner. A few spoonfuls can easily become the base for an entirely different meal.

9. Chicken Spinach Alfredo Flatbread

This version takes the creamy Alfredo idea and gives it a little more balance with spinach. I spread Alfredo sauce over the flatbread, add mozzarella, chopped chicken, and fresh spinach, then finish with Parmesan. The spinach wilts quickly in the oven, so I don’t bother cooking it separately unless I’m using frozen spinach. If I do use frozen, I squeeze it very dry first.

I like this flatbread because it has the comfort of chicken Alfredo without feeling quite as rich as a bowl of creamy pasta. Garlic and black pepper are usually all the seasoning I need. I sometimes add thinly sliced red onion for contrast, but I keep the rest uncomplicated. On busy evenings, rotisserie chicken turns the entire thing into the kind of dinner I can assemble before the oven has even finished heating.

10. Chicken Margherita Flatbread

Chicken Margherita flatbread keeps the recognizable tomato, mozzarella, and basil combination but adds enough protein to make it dinner. I spread a modest amount of pizza sauce or crushed tomatoes over the flatbread, add mozzarella and sliced chicken, and tuck a few sliced tomatoes between the pieces. I don’t pile on other vegetables because I want the basil and tomato to remain the main flavors.

Fresh basil goes on after baking so it stays fragrant and bright rather than shriveling in the oven. A little olive oil and black pepper are usually enough to finish it. When tomatoes are particularly juicy, I blot the slices before putting them on the flatbread; otherwise they can release too much moisture. It’s a small detail, but it makes a noticeable difference in keeping the crust crisp.

11. Chicken Caprese Flatbread

Caprese chicken flatbread is similar to Margherita but feels fresher and a little more summery to me. I layer cooked chicken, fresh mozzarella, and tomato over flatbread brushed lightly with olive oil or pesto. The cheese melts around the chicken while the tomatoes soften just enough without disappearing into a sauce.

Once baked, I add fresh basil and a thin drizzle of balsamic glaze. That sweet-tangy finish is what separates this version from an ordinary chicken-and-tomato pizza. I use the glaze sparingly because it can quickly take over everything else. With ripe tomatoes and fresh basil, this is one of those flatbreads that looks impressive on a platter even though the actual preparation is incredibly straightforward.

12. Chicken Pesto Tomato Flatbread

When I have cherry tomatoes to use, I make this pesto chicken version. I spread pesto across the flatbread and top it with mozzarella, cooked chicken, and halved cherry or grape tomatoes. Because cherry tomatoes contain plenty of moisture, I keep the quantity reasonable and arrange them cut-side up whenever possible.

Parmesan and fresh basil go over the top once everything is hot and crisp. I love how the tomatoes become slightly jammy in the oven while the pesto stays savory and herbal underneath. It is a very simple combination, but it tastes fresh enough for summer and comforting enough for colder months. Using store-bought pesto and rotisserie chicken also means almost all of the preparation is assembly.

13. Chicken Pesto Artichoke Flatbread

Chicken and artichokes are another combination that works especially well with pesto. I drain marinated artichoke hearts thoroughly, chop them into manageable pieces, and scatter them over pesto-covered flatbread with chicken and mozzarella. Feta or Parmesan adds a salty finish without requiring much additional seasoning.

I particularly like this recipe when I’m trying to use pantry and refrigerator staples rather than shop for a long list of ingredients. Jarred artichokes, prepared pesto, flatbread, cheese, and leftover chicken can sit around independently, then suddenly become dinner together. Red pepper flakes are optional, but a small pinch cuts through the richness nicely. The finished flavor feels Mediterranean without requiring anything unfamiliar.

14. Chicken, Tomato, Spinach and Feta Flatbread

This is one of the lighter flatbreads I make when I still want plenty happening on top. I layer chicken with spinach, cherry tomatoes, red onion, and feta over either pesto or a very thin tomato base. Mozzarella underneath helps hold the toppings together, while feta gives the flatbread most of its salty, tangy flavor.

I add the spinach in a loose layer because it shrinks considerably in the oven. Once everything has baked, parsley, oregano, or fresh basil can finish it depending on what I already have. This recipe works because the ingredients are ordinary but the mix of creamy feta, sweet tomatoes, savory chicken, and greens makes each bite interesting. It is also one of my favorite ways to make leftover chicken feel noticeably fresher.

15. Jalapeño BBQ Chicken Flatbread

If classic BBQ chicken needs a little more personality, sliced jalapeños are the easiest answer. I coat cooked chicken lightly with barbecue sauce and layer it onto a sauced flatbread with provolone, mozzarella, or cheddar, red onion, and jalapeño slices. Pickled jalapeños are my usual choice because their acidity balances sweet barbecue sauce particularly well.

After baking, I add cilantro and sometimes a thin ranch drizzle. The ranch is optional, but it softens the heat and makes the flatbread feel a little like a mash-up of BBQ chicken pizza and spicy chicken wings. I can also control the heat very easily by adding more or fewer jalapeños, which makes this far more practical for a family dinner than using an extremely hot sauce throughout the entire flatbread.

16. BBQ Chicken Bacon Flatbread

This is the version I pull out when subtle isn’t the goal. Barbecue sauce, chicken, bacon, red onion, mozzarella, and cheddar make a rich flatbread that is especially good for game nights or casual weekend dinners. I always cook the bacon until crisp before adding it because soft bacon can get lost once everything is covered in melted cheese.

The barbecue sauce provides sweetness, so I like red onion for sharpness and sometimes finish the flatbread with green onions or cilantro. I don’t add much extra sauce after baking because bacon already makes the toppings rich. Cut it into small rectangles and it works as an appetizer; serve larger wedges with slaw or salad and it easily becomes dinner. That flexibility is part of why I keep coming back to flatbread recipes in the first place.

17. Chicken Ranch Veggie Flatbread

For a ranch flatbread that feels a little less heavy, I add plenty of vegetables. I start with a thin ranch layer, then use chicken, mozzarella, bell pepper, red onion, and a small amount of cheddar. Thin slices are important here because the vegetables need to soften in roughly the same amount of time it takes the flatbread to crisp.

After baking, I finish it with green onion and sometimes fresh tomato. I like that the vegetables bring sweetness and crunch while ranch keeps the flavor familiar enough for picky eaters. This is also a useful clean-out-the-crisper recipe. Mushrooms, spinach, or a few broccoli florets can work too, as long as I don’t load on so many vegetables that their moisture turns the flatbread soggy.

18. Chicken Mushroom Flatbread

Chicken and mushrooms make a particularly cozy flatbread, especially with a white or garlic base. I sauté sliced mushrooms first so they lose some of their water and develop better flavor, then layer them with chicken, mozzarella, Parmesan, and a little garlic over flatbread. Alfredo can work as the base, but garlic oil keeps the result lighter.

Fresh thyme or parsley gives it a nice finish without making the recipe fussy. I also like a few thin slices of red onion when I want more contrast. Pre-cooking the mushrooms is the one step I don’t skip because raw mushrooms can release enough liquid to soften the crust. With that handled, the final flatbread has crisp edges, melted cheese, savory mushrooms, and tender chicken in every piece.

19. Chicken Pepperoni Flatbread

Sometimes the easiest way to make chicken flatbread exciting is to combine it with another familiar pizza topping. I spread pizza sauce over the flatbread and add mozzarella, chopped chicken, and pepperoni. The pepperoni gets crisp around the edges as the cheese melts, while the chicken makes the flatbread substantial enough to count as dinner.

I usually add Italian seasoning and crushed red pepper, then finish it with Parmesan. This is an especially useful choice when I’m feeding people who aren’t interested in pesto, feta, or lots of vegetables. It tastes recognizably like pizza and requires almost no explanation. I also use mini pepperoni when I can find it because the smaller pieces distribute more evenly over a narrow flatbread.

20. Chicken Parmesan Flatbread

Chicken Parmesan flatbread gives me the flavor of chicken parm without turning dinner into a breading-and-frying project. I spread marinara over the flatbread and add chopped cooked chicken, mozzarella, and Parmesan. If I want a little crunch, I sprinkle a small amount of seasoned breadcrumbs over the cheese before baking.

Fresh basil or parsley goes on once it comes out of the oven. I particularly like using leftover breaded chicken cutlets here because they make the resemblance to classic chicken Parmesan even stronger, but ordinary grilled or rotisserie chicken works perfectly well. This is also a great recipe for anyone who wants a familiar red-sauce flatbread rather than one built around ranch, barbecue sauce, or pesto.

21. Chicken Caesar Flatbread

Chicken Caesar flatbread is one of the few versions where I deliberately divide the toppings into hot and cold layers. I bake the flatbread first with mozzarella, Parmesan, and cooked chicken until the base is crisp. Meanwhile, I toss chopped romaine very lightly with Caesar dressing and Parmesan.

The dressed lettuce goes onto the hot flatbread immediately before serving, along with extra black pepper. I love the contrast between warm chicken and melted cheese underneath and cool, crunchy lettuce on top. The key is serving it right away because dressed romaine will eventually soften. For lunch or a casual summer dinner, though, this is an easy way to turn the flavors of chicken Caesar salad into something much more substantial.

22. Chicken Bruschetta Flatbread

Chicken bruschetta flatbread is another recipe where the fresh topping matters more than a heavy sauce. I brush flatbread with garlic-infused olive oil, add mozzarella and cooked chicken, and bake until crisp. While it is in the oven, I combine chopped tomatoes with basil, garlic, olive oil, salt, and pepper.

I spoon the tomato mixture over the flatbread after baking rather than cooking it from the beginning. That keeps the tomatoes bright and gives the flatbread a fresh, juicy topping against the hot cheese and chicken. A small drizzle of balsamic glaze is good here too. When tomatoes are in season, this is easily one of my favorite ways to make chicken flatbread because the ingredient list stays short but the final result tastes incredibly fresh.

23. Southwest Chicken Flatbread

For a Southwest-style flatbread, I use chicken with black beans, corn, red onion, cheese, and a smoky or mildly spicy sauce. A thin layer of salsa works, although I drain it first so the flatbread doesn’t become watery. Monterey Jack, pepper Jack, or a Mexican-style cheese blend melts nicely over the chicken and vegetables.

After baking, I add cilantro, diced avocado, and a squeeze of lime. Those fresh toppings make a huge difference and keep the cheese-and-bean combination from becoming too heavy. I sometimes add sliced jalapeños when everyone eating likes heat. This is one of the more filling flatbreads in the collection, so I usually serve it with a simple salad rather than another substantial side.

24. Chicken Taco Flatbread

Chicken taco flatbread is my answer when I have taco-seasoned chicken left from the night before. I spread a thin layer of salsa or taco sauce over flatbread, then add the chicken, shredded cheese, black beans if I have them, and a little red onion. It bakes quickly because all I’m really waiting for is a crisp crust and melted cheese.

Once it comes out, I treat it almost like a taco. Shredded lettuce, diced tomatoes, avocado, cilantro, and a little sour cream can all go on top. I don’t necessarily use every topping at once; two or three fresh additions are usually enough. This is exactly the kind of leftover transformation I appreciate because Tuesday’s chicken tacos can become Wednesday’s flatbread without tasting like I simply reheated the same dinner.

25. Hot Honey Chicken Flatbread

For the final flatbread, I like a sweet-and-spicy chicken version that still stays close to familiar pizza flavors. I start with pizza sauce or a light garlic base and add mozzarella, cooked chicken, and thin red onion. Pepper Jack can replace part of the mozzarella if I want more heat, and a few jalapeño slices work well too.

The hot honey goes on only after the flatbread is baked. I use just enough for a sweet, spicy finish rather than soaking the entire crust. A little Parmesan or fresh basil can finish it, depending on the base I used. It is a simple variation, but the combination of crisp flatbread, savory chicken, melted cheese, and a controlled touch of sweetness makes it feel different from the other pizza-style recipes without wandering away from what a chicken flatbread should be.

FAQs About Chicken Flatbread Recipes

What kind of chicken is best for chicken flatbread?

I use whatever cooked chicken makes the recipe easiest. Rotisserie chicken is probably my favorite because it is already tender and seasoned, and I can shred exactly what I need. Leftover grilled chicken, baked chicken breast, chicken thighs, or even leftover breaded chicken can all work depending on the flatbread.

The main thing I pay attention to is moisture. If the chicken has been sitting in a lot of liquid or sauce, I drain it before adding it to the flatbread. I also chop or shred it into fairly small pieces so the toppings stay attached when I cut and eat the finished flatbread.

Can I use naan for chicken flatbread pizza?

Absolutely. I use naan all the time because it is sturdy enough to hold chicken, cheese, sauce, and vegetables without falling apart. It also develops a nicely crisp exterior while staying slightly chewy in the center, which works particularly well for quick flatbread pizzas.

Traditional flatbread, pita, lavash, and other ready-made flatbreads can work too. Since thickness varies, I watch the oven rather than relying completely on one baking time. A thin flatbread can become crisp several minutes before a thicker naan is ready.

How do I keep chicken flatbread from becoming soggy?

The biggest thing I do is control moisture. I don’t spread a thick layer of sauce, and I drain ingredients such as artichokes, olives, salsa, and wet mozzarella before using them. Very juicy tomatoes get blotted with a paper towel, and mushrooms are usually cooked first.

I also avoid piling on too many toppings. Flatbread cooks quickly, so an overloaded center may stay soft while the outer edges are already brown. Preheating the baking sheet or pizza stone can help create an even crisper bottom if that is the texture I’m after.

What temperature should I use for chicken flatbread?

For most store-bought flatbread pizzas, I like a fairly hot oven—usually around 400°F to 425°F. The chicken is already cooked, so I’m mainly trying to crisp the base, heat the toppings, and melt the cheese.

Exact timing depends on the flatbread. Many are ready somewhere around 8 to 12 minutes, although thicker naan may need a little longer. I start checking early because the thin edges can move from golden to overly dark surprisingly quickly.

Can I make chicken flatbread in an air fryer?

Yes, provided the flatbread fits comfortably in the air-fryer basket. Smaller naan and individual flatbreads are particularly convenient. I assemble them just as I would for the oven but usually use slightly fewer loose toppings so the circulating air doesn’t move ingredients around.

Because air fryers cook quickly, I check the flatbread earlier than I would in a conventional oven. I mainly look for melted cheese and a crisp, browned edge. It’s a useful option when I’m cooking for one or two people and don’t want to heat the whole oven.

Can I prepare chicken flatbread ahead of time?

I prefer preparing the components rather than fully assembling the flatbread too far in advance. Chicken can be cooked and chopped, vegetables can be sliced, cheese can be shredded, and sauces can be ready in the refrigerator. Then assembly takes only a few minutes.

If I put sauce and wet toppings onto the bread hours beforehand, they can begin soaking into it. Keeping everything separate gives me a much crispier finished flatbread. For entertaining, I can set out all the toppings shortly before people arrive and assemble several flatbreads quickly when it’s time to bake.

What cheese goes best with chicken flatbread?

Mozzarella is my most versatile choice because it melts easily and works with nearly every sauce. Provolone is excellent with barbecue chicken, cheddar works well with ranch and Southwest flavors, feta belongs naturally on Mediterranean and Greek flatbreads, and Parmesan adds salty flavor to pesto, Alfredo, garlic, and tomato-based versions.

I often combine cheeses rather than relying on one. Mozzarella can provide the melt while feta, Parmesan, cheddar, or another stronger cheese supplies more flavor. That lets me get a cheesy flatbread without needing an excessive amount of cheese.

What can I serve with chicken flatbread?

A simple salad is usually all I need. Caesar salad makes sense with garlic or Parmesan flatbread, while cucumber-tomato salad pairs naturally with Mediterranean and Greek versions. Slaw is especially good alongside BBQ chicken flatbread because its crunch and acidity cut through the sweet sauce and cheese.

For a more filling meal, roasted vegetables, soup, fruit, or a simple vegetable side all work. If I’m serving flatbread as party food, I usually do the opposite and cut it into small strips or squares so people can grab pieces alongside dips, wings, vegetables, and other appetizers.

Can I use leftover rotisserie chicken?

Rotisserie chicken may actually be the most convenient option for these recipes. I remove the skin, shred or chop the meat, and keep it in fairly small pieces. Because it is already cooked, it only needs enough oven time to become hot while the cheese melts and the crust crisps.

I particularly like rotisserie chicken for BBQ, Buffalo, pesto, Mediterranean, chicken bacon ranch, and Alfredo flatbreads. Those sauces give leftover chicken a completely different flavor, which keeps dinner from feeling repetitive even if I’ve used the same chicken for another meal.

How can I make chicken flatbread feel more like a full dinner?

I make sure there is enough chicken for protein and then add vegetables that make sense with the flavor rather than simply adding more cheese. Spinach and tomatoes work with pesto, peppers and onions suit ranch or Southwest flatbreads, and tomatoes, olives, artichokes, and red onion work beautifully with Mediterranean versions.

Then I add something fresh after baking. It might be arugula, basil, cilantro, cucumber, lettuce, avocado, or a simple salad served alongside. That fresh component is often what turns a cheesy flatbread from snack food into a dinner that feels balanced and complete.

Final Thought

Chicken flatbread has earned a permanent spot in my easy-dinner rotation because it can be as simple or as loaded as I need it to be. If all I have is rotisserie chicken, mozzarella, barbecue sauce, and naan, dinner is basically handled. If I have more time, I can go in a completely different direction with pesto, artichokes and feta, Buffalo chicken and ranch, fresh bruschetta, or a creamy garlic-Parmesan combination. The same basic idea keeps changing depending on what is already in my refrigerator.

If I had to choose a few recipes to start with, I’d make the classic BBQ chicken, chicken bacon ranch, Mediterranean chicken, pesto mozzarella, and Buffalo ranch versions first because they show just how versatile flatbread can be without requiring unusual ingredients. From there, the easiest approach is to treat flatbread as a blank canvas: choose one sauce, cooked chicken, a cheese that fits the flavor, and two or three toppings that actually belong together. Keep the layers light enough to crisp, add fresh toppings after baking when appropriate, and a very ordinary package of flatbread can become one of the easiest dinners of the week.