Memorial Day Grilling: Flatbread Pizzas

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Travis Smith from Bistro Colorado in Evergreen shows how to grill Flatbread pizzas.

Makes 12 Individual Flatbreads


Colorado Lamb Rib, Cutlet, or Chops - 1 Lb (may substitute chicken or fish such as salmon)

Zucchini, Sliced 1/4 inch thick - 2 Each

Portobello Mushrooms, Sliced 1/4 inch thick - 2 Each

Eggplant, Sliced 1/4 inch thick - 1 Each

Heirloom Tomatoes, Sliced 1/4 inch thick - 2 Each

Bell Peppers, Sliced - 2 Each


Gluten Free Flatbread (Individual Size) - 12 Each Fresh Basil, Cut into thin strips (chiffonade) - 3 Ounces

Buffalo Peaks Colorado Goats Milk Feta or Chèvre, Crumbled  - 1 Lb

Nut Free Pesto - 2 Cups




Extra Virgin Olive Oil - 2 Cups

Fresh Chopped Garlic - 1/4 Cup

Fresh Chopped Oregano - 2 Tablespoons

Fresh Chopped Thyme Laves - 1 Tablespoon

Fresh Chopped Basil - 1 Tablespoon

Minced Fresno Peppers - 2 Each (may also use jalapeños or poblano)


Nut Free Pesto:

Extra Virgin Olive Oil - 1 1/2 Cups

Sunflower Seeds, toasted - 1/2 Cup

Fresh Basil Leaves - 1/2 Cup

Fresh Grated Parmesan Cheese - 1/4 Cup

Roasted Garlic Cloves - 8 Each


Method of Preparation:

1. Combine marinade ingredients and then marinate lamb and sliced vegetables in the marinade for one hour.


2. Grill lamb and vegetables on your open flame broiler for about 3-4 minutes or until desired temperature is reached. Cut lamb and if desired, vegetables into smaller pieces like pizza toppings.

Note: If substituting chicken then ensure the chicken is cooked throughout.


3. Grill flatbread on the open flame broiler on one side for about 30 seconds, flip it over  and then drizzle the grilled side with nut free pesto and top with your grilled vegetables, lamb, and crumbled feta or chèvre. Continue to grill for about 1 minute and then slice and serve. A nice compliment for these grilled pizzas is a simple tossed salad with light vinaigrette.