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Meatball Flatbread with Parmesan Peppercorn Crust

What could be better than a pizza topped with meatballs, cheese, and kale? This Meatball Flatbread also has a Parmesan Peppercorn Crust and is the perfect weeknight or weekend dinner!
Prep Time20 mins
Cook Time15 mins
Dough Rise Time2 hrs
Course: Entree
Cuisine: American
Keyword: Creative Pizza Recipes, Flatbread Recipes, Meatball Recipes, Pizza Recipes
Servings: 2 flatbreads
Author: Sues


  • 1 batch parmesan peppercorn flatbread dough (see recipe below)
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2/3 cup tomato sauce
  • 6 oz. fresh mozzarella cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 batch meatballs (see recipe below)
  • 2 cups roughly chopped kale leaves (I recommend tuscan/dinosaur kale)

Parmesan Peppercorn Flatbread Dough

  • 3/4 Tbsp rapid rise granulated yeast
  • 1 1/2 cups lukewarm water
  • 3/4 Tbsp salt
  • 1 1/2 tsp sugar
  • 1/8 cup extra-virgin olive oil
  • 3 1/4 cups unbleached all-purpose flour
  • 1/2 cup parmesan cheese
  • 1/2 Tbsp cracked black pepper


  • 1 lb. ground meat (I used all beef, but you can use any combination of meat you want)
  • 1/3 cup panko
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated parmesan cheese
  • 2 large eggs
  • 1/4 cup finely chopped parsley
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 Tbsp olive oil


  • Pre-heat oven to 450 degrees.
  • Divide dough into two portions and roll into two 10-inch rounds on a lightly floured surface.
  • Brush 1 Tbsp of olive oil on each dough round and sprinkle garlic around.
  • Spread 1/3 cup tomato sauce on each dough round and top each with 3 oz. fresh mozzarella cheese and 3/4 cup shredded cheddar cheese.
  • Slice meatballs in half and divide between flatbreads. Sprinkle kale over the top.
  • Bake flatbreads on pizza stones or foil-covered pans at 450 degrees for about 14-18 minutes, until crust is golden.

Parmesan Peppercorn Flatbread Dough

  • Mix yeast and water in a large bowl and let rest for 2 minutes.
  • Stir salt, sugar, and extra-virgin olive oil into the mixture.
  • With a wooden spoon, mix the flour into the mixture. If dough is dry, add more water, 1 Tbsp at a time.
  • Gently knead parmesan cheese and cracked black pepper into the dough mixture.
  • Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time.


  • In a large bowl, mix together ground meat, panko, minced garlic, parmesan cheese, eggs, chopped parsley, and salt and pepper.
  • Using your hands, form about 30 mini meatballs.
  • Pour olive oil into a skillet over medium heat and fry meatballs for about 10 minutes, until browned and cooked from the inside.
  • Place cooked meatballs on a paper towel-lined plate.


  • If you only want to make one flatbread, halve the ingredients for meatballs (or have leftover meatballs!) and other flatbread toppings and wrap half the dough in plastic wrap. It can stay stored in your fridge for about 7-10 days.