To some, trying to draw a distinction between flatbreads and pizza is akin to arguing over “to-may-to” versus “to-mah-to” pronunciations. But that would be an unfair dismissal of subtle, but important, characteristics that earn both dishes their own categories on a menu.

Alison Jarvest, corporate chef, FGF Brands^TM, undertakes the challenge of clarifying the debate. “The line between flatbreads and pizza can definitely blur, but here’s how I see it: Flatbreads tend to be thinner, smaller in size and more versatile for other applications, while pizza crust is often thicker and chewier,” Jarvest says. But with so many types of flatbread and variations of pizza, she’s quick to add that the distinction may be less about texture and more about perception.

“Guests generally perceive flatbreads to be premium, more flavor forward and made with upscale ingredients. Flatbreads give chefs the creative freedom to experiment with global flavors and unexpected builds that don’t always fit the traditional pizza mold,” says Jarvest. “At the end of the day, great menus don’t get caught up in labels—they just focus on what tastes amazing!”

Those premium cues are legit. Flatbreads command a higher average menu price than traditional pizza, according to Datassential MenuTrends 2023. They also fill a different category from the more ubiquitous, entrée-style pizza. Per Datassential, The World of Pizza 2024, flatbreads are the most common pizza format on appetizer menus.

Credit: Stonefire® 12||x6|| Original Flatbread

A quality flatbread can be the proper showcase to allow ingredients like hummus and eggplant to work their flavor magic.

SHAREABLES THAT SHINE

The timing is right to add one or more flatbread options to your menu. “Flatbreads are a perfect shareable, and younger diners love that kind of social dining experience,” says Jarvest. “They want something they can split with friends, try a few bites of and maybe even pair with a great cocktail. Flatbreads check all those boxes—they’re fun, interactive and perfect for grazing.”

Plus, flatbreads deliver great value for operators. “You can take a single flatbread format and spin it into endless seasonal or trend-driven creations with different toppings,” she continues. “And because they’re a great appetizer or bar snack, they help drive higher check averages while keeping the dining experience casual and approachable. It’s a win-win!”

The flatbread may not be the star of the dish, but it’s the foundation everything else relies on. When it delivers in flavor and texture, it elevates the meal effortlessly. When it doesn’t, the whole dish feels off.

“A great flatbread is like a great supporting actor—it doesn’t steal the show, but it makes everything around it better,” explains Jarvest. “The key is balance. It needs enough structure to hold toppings without getting soggy, but it also has to have that ideal bite, one that is crispy on the outside, soft in the center.”

And from a flavor standpoint? “A premium flatbread enhances the toppings rather than competing with them,” she notes. “The best ones have a subtle richness—maybe a little bit of char or a hint of sourdough—that complements everything from bright, fresh veggies to rich, melty cheeses. It’s the foundation that lets the toppings shine.”

Credit: Stonefire® 13||x5|| Oval Flatbread

Al pastor is having a moment—or two or 20—and flatbread is great way to ride the appeal of this trend with customers.

QUALITY MATTERS

According to Datassential Pizza Report 2024, most restaurants (51 percent) serve only a single style of crust. This is likely due to the extra back-of-house lift that would be required of already overextended operators. But ultimately, a deficit of crust options means businesses are missing an opportunity to appeal to a wider consumer base. Herein, FGF Brands^TM offers a solution.

When operators seek to offer elevated, flavor-forward shareables, built on a premium flatbread platform, they turn to Stonefire^® Authentic Flatbreads from FGF Brands^TM, a speed-scratch, naturally fermented artisan option. They are available in two size-shape varieties: the rectangle 12x6-in. Original Flatbread and the 13x5-in. Oval Flatbread.

“At Stonefire, we created our vegan- and kosher-certified flatbreads with chefs and modern menus in mind. They’re high quality, incredibly versatile and easy to work with—baked on stone for that perfectly crisp-yet-chewy bite,” says Sabrina Tessier, vice president of marketing, FGF BrandsTM.

Stonefire^®’s patented baking equipment delivers flatbread with a handmade appearance, a bubbly texture and a hint of smokiness. The authentic flavors and textures of the product will complement virtually any toppings, individually and in combination. In fact, starting with a base of quality flatbread from Stonefire^® means that your culinary creations don’t have to be overloaded with ingredients to deliver a premium flavor experience. “You can use less—and get more,” notes Tessier.

Starting with Stonefire^® Flatbreads gives the kitchen team the speed-scratch convenience that allows for greater culinary latitude to create dynamic menu offerings. The product can be kept frozen—pull only what you need—and then topped and baked from frozen or ambient temperatures. It also packs and holds well for off-premises dining. “Stonefire offers operators quality, consistency, ease and endless ways to create dishes people crave,” says Tessier.

Credit: Stonefire® 12||x6|| Original Flatbread

Up your global game by using flatbread to deliver craveable Korean barbecue.

BRING ON THE CRAVE

“Flatbreads are an amazing canvas for bold, creative flavors, and we’re seeing some strong trends shaping how chefs can build them,” says Jarvest, offering several key flavor directions that are generating excitement and sparking innovation with flatbreads as the carrier.

Global Inspirations

• Korean Bulgogi & Kimchi Flatbread—Savory bulgogi beef is combined with melted mozzarella, spicy kimchi (trending right now as a functional food), a gochujang drizzle and sesame seeds.
• Mediterranean Za’atar & Labneh Flatbread—This build features za’atar-seasoned roasted eggplant, creamy labneh, roasted cherry tomatoes, pomegranate seeds and a drizzle of pomegranate molasses.
• Japanese Okonomiyaki Flatbread—Shredded cabbage, sliced pork belly, Kewpie mayo, okonomiyaki sauce and bonito flakes combine for a build that is savory, umami-packed and totally unique.

Regional American

• Nashville Hot Chicken Flatbread—Customers can’t get enough of this enduring flavor profile. Top crispy flatbread with spicy fried chicken, tangy pickles and a ranch drizzle.
• New England Lobster Roll Flatbread—Give guests another way to feature this regional favorite, letting flatbread carry lobster, tarragon aïoli, chives and melted Gruyère cheese.
• Texas Brisket & Barbecue Flatbread—Slow-smoked brisket is paired with caramelized onions, cheddar and a tangy barbecue sauce drizzle.

Plant-Based

• Spicy Harissa Cauliflower Flatbread—Another way to tap into Mediterranean flavors is to combine roasted cauliflower, harissa-tahini sauce, pickled onions and fresh herbs.
• Wild Mushroom Flatbread—Lean into the umami of it all with wild mushrooms, dairy-free cashew cheese, arugula and a drizzle of truffle oil.
• Buffalo Chickpea Flatbread—Demonstrate that buffalo isn’t just for chicken appetizers. This flatbread features crispy buffalo-spiced chickpeas, shredded romaine, dairy-free ranch, and diced celery.

Breakfast Everything

• Shakshuka Flatbread—Chefs continue to adapt shakshuka to new forms. Here, rich tomato and roasted red pepper sauce, perfectly baked eggs, crumbled feta, fresh cilantro and a finish of garlic sauce tell the flavor story on flatbread.
• Lox & Everything Bagel Flatbread—Smoked salmon, cream cheese, capers and everything bagel seasoning makes for an unconventional twist on a breakfast staple.
• Chorizo & Avocado Flatbread—Top flatbread with spicy chorizo, sunny-side-up eggs, avocado slices and Cotija cheese.

Dessert Builds, Too

• Nutella & Strawberry Flatbread—Flatbread is an intriguing carrier for dessert offerings. It can be as simple as topping warm flatbread with Nutella, fresh strawberries and micro mint.
• S’mores Flatbread—Go a bit bolder and more decadent with this build that sees toasted marshmallows, melted chocolate and graham cracker crumbles delivering the nostalgic flavor notes.
• Caramelized Banana & Dulce de Leche Flatbread – Luscious dulce de leche, caramelized bananas and a sprinkle of crushed graham crackers, finished with a dollop of whipped cream and a dusting of cocoa powder.

“Guests love flatbread!” says Tessier unequivocally. “It feels artisanal, a little indulgent and always shareable. Whether it’s about saving labor, sparking menu creativity or driving profitability, Stonefire flatbreads are a reliable, premium base chefs can count on.”

Smart chefs sample first. Click here to get your FREE Stonefire® flatbreads and see what the buzz is about.