Rocco DiSpirito's Sardinian Flatbread with Stracchino, as seen on Guy's Ranch Kitchen Season 4.
Recipe courtesy of Rocco DiSpirito

Grilled Flatbread with Stracchino

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 25 min
  • Yield: 2 to 4 servings
As a lifelong lover of pizza, I am always experimenting with new and easy ways to satisfy my pizza cravings. This version takes two ready-to-use ingredients, Sardinian flatbread and Stracchino cheese from Lombardy, and mashes them up into a 5-minute full-flavor cheesy pizza party. No pizzaiolo experience required.



  1. Preheat the oven to 425 degrees F.
  2. Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
  3. Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
  4. Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
  5. Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.