I’m basically the happiest with this lemon flatbread pizza.
Crunchy flatbread, lots of melty cheese and bright lemon—what’s not to love? This lemon flatbread pizza is one of my favorite quick meals: crunchy edges, fresh citrus notes and a sweet-spicy finish from hot honey.
I love flatbread pizzas because they come together fast and deliver great texture and flavor. This version uses a quick naan-style dough so you get that tender, cracker-like base without dealing with yeast. It’s the perfect shortcut when you want pizza tonight and don’t want to fuss.
Start by making a lemon oil—just lemon zest, garlic and olive oil—then brush it on the dough. I also recommend hot honey: you can buy it, but homemade is easy and bright with a little heat. The combination of lemon oil, cheese and hot honey is unexpectedly brilliant.
Works every time.
For the base I use a quick garlic-butter naan dough—so these are basically naan pizzas. The dough puffs slightly, crisps at the edges and provides a sturdy platform for plenty of toppings.
For toppings I used bacon and leftover roasted broccoli, but this pizza is extremely flexible. Any roasted or sautéed vegetables work, and you can swap bacon for prosciutto, pancetta or omit meat entirely for a vegetarian version. The only non-negotiable is paper-thin lemon slices—slice the lemon so thin they’re almost translucent.
Cheese choices are flexible too. I used burrata because I had it on hand, and its creamy center is irresistible. If you don’t have burrata, use freshly grated mozzarella, provolone, fontina or a mix, plus a sprinkle of Parmesan for salt and depth.
I absolutely LOVE the combo.
The finished pizza offers crunchy golden edges, bright lemon oil that reads slightly sweet, melted cheese, tender roasted vegetables and a generous drizzle of hot honey. The contrast of bright citrus, creamy cheese and sweet heat is what makes this flatbread stand out.
Use whatever you have in the fridge—this recipe is built for flexibility. Almost any vegetable pairs beautifully with lemon, cheese and honey.
Then you can be the happiest too.
Cheesy Lemon Flatbread Pizza with Hot Honey
Cheesy Lemon Flatbread Pizza with Hot Honey
4
flatbreads
2 hrs
15 mins
2 hrs 15 mins
Ingredients
Flatbread
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup warm milk
- ½ cup plain Greek yogurt
- 1 teaspoon honey
Toppings
- 1 tablespoon fresh lemon zest
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 3 slices bacon, chopped (or pancetta/prosciutto)
- 2 cups freshly grated mozzarella
- 1 (8-ounce) ball burrata (optional)
- 1 cup roasted broccoli or your favorite roasted vegetable
- 1 lemon, very thinly sliced
- Hot honey, for drizzling
- Handful microgreens or salad greens, for topping
- Parmesan, for sprinkling
Instructions
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In a large bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the milk, yogurt and honey. Add half the milk mixture to the dry ingredients and stir until the dough begins to come together. Gradually add the rest of the milk mixture and bring the dough together with your hands.
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Place the dough in an oiled bowl, cover and let rest in a warm spot for 1 to 2 hours. It won’t rise dramatically, but the rest improves texture.
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While the dough rests, whisk lemon zest, minced garlic and olive oil to make lemon oil. Cook chopped bacon in a skillet over medium heat until just starting to crisp; remove with a slotted spoon and drain on paper towels. Roast any vegetables if needed (I roast broccoli at 425°F for about 15 minutes).
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Preheat the oven to 450°F and brush a baking sheet with oil. On a floured surface, knead the dough briefly and divide into 4 balls. Roll each ball into an oval and place two ovals per baking sheet.
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Brush each dough oval with the lemon oil, especially the edges. Top with grated mozzarella (or distribute burrata after baking), add roasted vegetables, bacon and very thin lemon slices.
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Bake 10 to 15 minutes, until the dough is crisp and cheese is golden. Remove from oven, drizzle generously with hot honey, sprinkle with Parmesan and finish with microgreens. Slice and serve.
That golden, bubbly cheese at the edge—absolutely irresistible.