Sweet Heat Honey Garlic Flatbread (Print Version)

Flavor-packed flatbread with spicy-sweet honey garlic sauce, melty cheese, and fresh toppings for a quick, delicious meal.

# What You Need:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads (naan or pizza crust)

→ Sweet Heat Honey Garlic Sauce

02 - 1/4 cup honey
03 - 2 tablespoons Sriracha or hot sauce
04 - 2 tablespoons soy sauce
05 - 3 cloves garlic, minced
06 - 1 tablespoon olive oil
07 - 1 tablespoon apple cider vinegar

→ Cheese & Toppings

08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup crumbled feta cheese
10 - 1/2 small red onion, thinly sliced
11 - 1 small red bell pepper, thinly sliced
12 - 1/2 cup cherry tomatoes, halved
13 - 1/4 cup sliced jalapeños (fresh or pickled)
14 - 2 tablespoons chopped fresh cilantro

→ Optional Garnish

15 - Extra honey for drizzling
16 - Crushed red pepper flakes

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, garlic, olive oil, and apple cider vinegar. Simmer for 2–3 minutes, stirring until slightly thickened. Remove from heat.
03 - Place flatbreads on the prepared baking sheet. Brush generously with the sweet heat honey garlic sauce, reserving some for drizzling after baking.
04 - Sprinkle mozzarella cheese evenly over the flatbreads. Top with red onion, bell pepper, cherry tomatoes, jalapeños, and crumbled feta.
05 - Bake for 10–12 minutes, or until cheese is melted and bubbly, and edges are golden.
06 - Remove from oven. Drizzle with remaining sauce and extra honey if desired. Garnish with fresh cilantro and red pepper flakes. Slice and serve immediately.

# Expert Advice:

01 -
  • The spicy-sweet honey garlic sauce becomes this incredible sticky glaze in the oven that you'll want to put on everything
  • It comes together in 30 minutes but tastes like something from a fancy wood-fired pizza place
02 -
  • Don't skip the step of saving some sauce for after baking, that post-oven drizzle is what makes this restaurant quality
  • Let the sauce cool for just a minute before brushing it on, otherwise it can make the flatbread soggy
03 -
  • Double the sauce recipe and keep it in your refrigerator for up to two weeks, it's incredible on grilled chicken and roasted vegetables too
  • If your garlic is fresh from the farmers market, use four cloves instead of three for an even more aromatic sauce

Go Back