pizza versus flatbread

So what’s the difference between pizza and flatbread anyway?

If I’m being honest, I don’t really know the answer.

With the bit of research I did, it seemed to all boil down to semantics. That being said, if I were to give them loose definitions I would say pizza uses red sauce and flatbreads do not — also, the pizza crust is more likely to be thin for a flatbread.

That’s all I got.

With the idea of what a pizza and flatbread are in my head, I decided to make a version of each for lunch a few days ago. I went with something a little heavier and filling for the pizza — sausage, pepper, mushroom & ricotta pizza — and something a little lighter and brighter for the flatbread — prosciutto & arugula flatbread.

I didn’t make the pizza dough from scratch and the grocery store didn’t have any fresh pizza dough (only frozen, which I wasn’t willing to wait for to thaw — I was hungryyy), so I ended up going to a local pizzeria and buying some dough from there. It worked out for the best I think, it was only $2 for a large pizza dough!

Pizza Ingredients

Flatbread Ingredients

I only bought one dough (it was a large, which at this pizzeria made about a 17″ pie) and cut it in half. I took the same approach when making both the pizza and the flatbread — sprinkled some cornmeal on my board and then rolled the dough with even pressure until it was nice and thin.

If you don’t have cornmeal, a) don’t fret b) don’t go buying some just for this. Just sprinkle some flour on your board instead and it will do just the trick! (The trick being keeping the dough from getting too sticky)

Pizza/Flatbread Base -- The dough

Assembling this soon-to-be cheesy goodness is easy peasy.

One reason I find myself cooking more than baking is that you don’t have to be exact to still get a delicious end result. So, when building the pizza, you can just let loose and layer all the toppings as you wish. There’s no right or wrong way to do this!


Since there wasn’t going to be a sauce on this so-called flatbread, I drizzled some extra virgin olive oil and seasoned salt on the dough before adding my first layer of cheese.Fig Jam

Why? I don’t really have a good reason for this. It just felt like the natural thing to do, so I just went with it.. Again — this is the fun of cooking!

Also, I did have another random serendipitous moment when building the flatbread. I decided to add some fig jam to balance the rich and salty prosciutto and cheese. The arugula adds a peppery bite and the balsamic glaze offers a bit of a tangy punch, but I think the fig jam really made this flatbread that much better than what I originally planned out at the beginning of this adventure.


So what really came out of all of this “research”?

  • I still don’t know 100% the difference between pizza and flatbread
  • I do, however, have my own adopted definitions that I made up myself
  • Hot, cheesy, delicious goodness
  • Plenty for leftovers the next day (lurve me some cold pizza/flatbread in the morning!)

If now you’re wondering which one was better — I don’t have an answer for you. I’ll be the first to admit I’m not the most decisive person in the world, but they just were both insanely delicious in their own right. The pizza was melty, rich and heavy. The flatbread was crispy, bright and light.

Wish I could be more helpful in which was better, but perhaps you’ll try both and let me know!

Do you have your own definitions of pizza vs flatbread?

Prosciutto & Arugula Flatbread and Sausage, Pepper, Mushroom & Ricotta Pizza

leave a comment

Your email address will not be published. Required fields are marked *