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Grilled Flatbread

Whether you call it grilled flatbread or flatbread pizza, it's 100% delicious and easy, too. This version is made with the summery combo of sweet corn, poppingly fresh cherry tomatoes, fresh basil, and a deliciously melty cheese blend.
Servings 6
Calories 317kcal
Author Rebecca Lindamood


  • 1 (1 pounball of pizza dough
  • 3 tablespoons extra virgin olive oil or garlic olive oil divided
  • 1/2 cup quartered or halved cherry or grape tomatoes
  • 1 cup Cabot 5-Cheese Italian Shredded Blend
  • 1/2 cup corn kernels fresh from the cob or thawed from frozen, or drained from a can
  • 4 large fresh basil leaves


  • Prepare your grill for high, direct heat. Make sure your toppings are ready to go. Once the grill is hot, use tongs to rub a paper towel soaked with 1 tablespoon of oil on over the grates of the grill.
  • On a baking mat or lightly floured surface, divide your dough into four equal pieces, gently hand stretch or use a rolling pin to roll each piece into a 1/4-inch thick oval or oblong shape. Let the dough rest for 5 minutes then stretch it back if it has shrunk at all. Carefully transfer to a peel or to an upside down half sheet pan.
  • Brush the surface of the dough with half of the oil. You can either carefully invert the pan/peel over the grill or use your hands to transfer it, oil side down.
  • Close the lid of the grill or cover the grill pan and let it cook for 2 minutes. Open the grill, slide a fish spatula or other flexible spatula under the crust and rotate 90°. Close the grill or cover the grill pan again and cook for 1 minute or until the dough is lightly browning underneath and bubbly on top.
  • Open the grill and brush the dough with the remaining oil, then slide the spatula under the dough and flip it carefully.
  • Immediately top with the cheese, tomatoes, and corn. Close the grill or cover the grill pan and cook for 2 to 3 more minutes, or until the cheese is melted and the entire pizza is hot. Remove the pizza using the fish spatula or a peel to slide it onto a cutting board. Garnish each grilled flatbread with torn basil leaf, slice into wedges, and enjoy!


Calories: 317kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 690mg | Potassium: 62mg | Fiber: 2g | Sugar: 6g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg