Sweet Heat Honey Garlic Flatbread (Printable)

Crispy flatbread topped with sweet garlic sauce, cheese, and vegetables for a flavorful meal.

# What You'll Need:

→ Flatbread Base

01 - 2 large flatbreads (naan or pizza crust)

→ Honey Garlic Sauce

02 - 1/4 cup honey
03 - 3 tablespoons soy sauce
04 - 2 tablespoons unsalted butter
05 - 3 large garlic cloves, minced
06 - 1 teaspoon red pepper flakes
07 - 1 tablespoon apple cider vinegar

→ Toppings

08 - 2 cups shredded mozzarella cheese
09 - 1/2 cup thinly sliced red onion
10 - 1 small red bell pepper, thinly sliced
11 - 1 small jalapeño, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons honey for drizzling

# How To Make It:

01 - Preheat oven to 425°F. Arrange flatbreads on parchment-lined baking sheet.
02 - Melt butter in small saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Whisk in honey, soy sauce, red pepper flakes, and apple cider vinegar. Simmer 2–3 minutes, stirring occasionally, until slightly thickened. Remove from heat.
03 - Brush or spoon honey garlic sauce evenly over each flatbread, reserving 1–2 tablespoons for finishing.
04 - Distribute shredded mozzarella evenly over sauced flatbreads. Layer with red onion, red bell pepper, and jalapeño slices.
05 - Bake for 10–12 minutes until cheese bubbles and edges turn golden brown.
06 - Remove from oven. Drizzle with reserved honey garlic sauce and additional honey if desired. Garnish with fresh cilantro. Slice and serve immediately.

# Expert Tips:

01 -
  • The honey garlic sauce hits your tongue with this incredible sweet heat that keeps you reaching for another slice
  • It comes together in thirty minutes flat but tastes like something from a fancy wood fired pizza joint
02 -
  • Do not skip reserving some sauce for the end, that final drizzle is what transforms this from good to absolutely incredible
  • Let the sauce cool slightly before brushing onto the flatbread so it does not make the crust soggy
03 -
  • If your sauce seems too thick after simmering, add a teaspoon of warm water to thin it out
  • Room temperature flatbreads bake more evenly than cold ones straight from the fridge

Go Back