Step 1

Preheat oven to 425° F.

Step 2

Bake all flatbreads for about 10-12 minutes or until cheese is fully melted and crust is golden and reaches desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on the hot baking sheet. These can also be grilled in about 10 minutes on medium-high heat with the cover down. Just be sure to oil grill grates with oil.

Step 3

Top flatbread with a light layer (1/4 cup) of pizza sauce and top with mozzarella pearls. Garnish with chopped basil just before serving.

Step 4

Slice cooked sweet Italian chicken sausage. Top flatbread with a light layer (1/4 cup) of pizza sauce and spinkle with either shredded mozzarella or quatro formaggio cheese as needed. Top with pepper, onion, and sweet italian sausage. Note: sausage must be fully cooked.

Step 5

Spread 2-3 tablespoons of fig jam on the flatbread. Top with mozzarella pearls and chunks of prosciutto torn apart with hands. While pizza is cooking, bring a a small saucepan of balsamic vinegar to a simmer. Simmer until reduced by half and thickened, about 5 minutes. Top with fresh arugula drizzle balsamic reduction over pizza just before serving.

Step 6

Top flatbread with a light layer (1/4 cup) of pizza sauce and top with quatro formaggio cheese. Top with whole or halved pepperoni slices.

Step 7

Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and optional sliced cherry tomatoes.