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Cheesy Garlic Flatbread Recipe

Cheesy Garlic Flatbread Recipe

A soft, spongy flatbread base is slathered with a mixture of butter, grated Parmesan cheese, honey, garlic and parsley for a cheesy, buttery sauce that melts into the bread negating the need for a dipping sauce.
Course Appetizer, Side Dish
Cuisine American, Italian
Keyword bread, cheesy, flatbread, garlic, garlic bread
Prep Time 50 minutes
Cook Time 10 minutes
Servings 6
Calories 446kcal


For the flatbread dough:

  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 cups all-purpose flour, additional as needed
  • 1 teaspoon kosher salt

For the butter mixture:

  • 6 tablespoons unsalted butter, at room temperature
  • 2 tablespoons honey
  • 2 ½ cups freshly grated parmesan cheese, divided
  • ½ teaspoons coarse sea salt
  • ¼ teaspoon garlic powder
  • 1 tablespoon chopped flat-leaf parsley


For the flatbread dough:

  • In a small bowl, stir together the yeast, sugar and ¾ cup lukewarm water. Let sit until the mixture is foamy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt and yeast mixture. Turn on low speed until the mixture comes together as a shaggy dough, about 5 minutes.
  • Turn the dough out onto a clean, lightly floured work surface and knead until the dough is smooth, about 2 minutes. Add to a bowl and cover with a damp towel or plastic wrap. Rest the dough for 30 minutes.

For the butter mixture:

  • Add the butter, honey, 2 cups of Parmesan, salt and garlic powder to the bowl of a food processor fitted with a blade attachment. Whip the mixture until the butter is light and fluffy, about 2 minutes.
  • Add the mixture to a small bowl and stir in the parsley. Set aside at room temperature until ready to use.

For assembly:

  • Add a pizza stone to a gas grill and heat with medium-high heat to 500ºF (260ºC).
  • Divide the dough in half. Working one half at a time, use your hands to stretch the dough into a 11” x 9” oval.
  • Add the dough to the heated pizza stone and cook for 1 minute and 30 seconds. Use a pizza peel or metal tongs to flip the dough and continue to cook for an additional 1 minute and 30 seconds.
  • Remove from the grill and let cool for 10 minutes. Dough should be cool to the touch. While that dough cools, repeat with the other half of dough.
  • Evenly spread ⅓ cup of the butter mixture over the cooled dough, even the edges.
  • Return to the pizza stone and grill until the edges are golden brown and the butter mixture has melted into the dough, about an additional 3 minutes. Repeat with the remaining dough.
  • Let cool slightly then cut into equal pieces. Serve immediately.


Calories: 446kcal | Carbohydrates: 41g | Protein: 20g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 1253mg | Potassium: 114mg | Fiber: 2g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 1mg | Calcium: 505mg | Iron: 2mg