Girls’ Night in 5 is a monthly “how-to” series containing Girls’ Night friendly recipes with 5 or fewer ingredients and no more than 5 minutes of active prep!  This series is part of my mission to simplify entertaining to encourage readers to invest in their community through hosting and loving people well.

When you have a lot of people over, lots of options are key!  Usually the down side to lots of options is lots of TIME and planning.  Enter the 5 ingredient, 5 minute flatbread.  Almost no time, and super minimal planning.  Double score.

There are roughly as many possible toppings for these as there are fish in the sea.  So I suggest buying a few key items and then opening your fridge and see what else you have to work with.  Have a hunk of parmesan left over?  Great, we’ll use that!  Some olives from the olive bar?  YUM!  Blueberries or blackberries from the bush down the street?  Perfect!  Fresh or sun dried tomatoes? Pesto left over from pizza night?  All excellent!!

Basically, these are a great way to use what you have (read: clean out your fridge) or exercise your brain’s creative juices.

Each of these flatbreads uses no more than 5 ingredients: naan bread + 4 toppings.  (These toppings do not include the salt, pepper, and olive oil drizzled or sprinkled on top.) Steal these ideas or invent your own combos!!  Sky’s the limit!

Wine Pairing Suggestion: So many topping options mean so many wine pairing options. If you are adding lots of goat cheese stick with the classic Savignon Blanc pairing.  Alternately go red (especially merlot, sangiovese, or syrah) for salty hard cheeses like parmesan.  Fresh tomatoes go great with a crisp white (think Pino Grigio) or a sparkling rose!  If you love olives, go for a white zinfandel, sauv blanc, or pinot grigio!

Like I said, so many options!!  Ask your girls friends to bring a bottle to share and its sure to complement something on the table!

Cheers to a fun and super easy girls night!


5 Ingredient Flatbreads

Cook Time: 1 minute

Total Time: 5 minutes

Serving Size: 1/2 - 1 flatbread

  • 1 piece of naan per flatbread
  • drizzle of olive oil
  • pinch of salt and freshly cracked pepper
  • Sun Dried Tomato and Pesto:
  • 2 tbsp. pesto
  • 2 tbsp. sun dried tomatoes
  • shaved parmesan cheese
  • 1 tbsp. pistachios
  • Blueberry, Date, and Goat Cheese:
  • 2 dates, chopped
  • 2 tbsp. goat cheese
  • 1 tbsp. pistachios
  • 1 tbsp. blueberries (added after removing from heat)
  • Fennel and Tomato:
  • 1/2 small fennel bulb sliced (+ fennel fronds for topping after removing from heat)
  • 4-5 small cherry or grape tomatoes, halved
  • 2 tbsp. pesto
  • shaved parmesan
  • Olives and Pesto:
  • 4-5 pitted castelvetrano olives (or similar green olive), halved
  • 2 tbsp. goat cheese
  • 2 tbsp. pesto
  • torn basil leaves (added after removing from heat)

Arrange oven racks in upper and lower thirds of the oven and turn the broil function to the high setting.

Drizzle naan bread with a little olive oil, sprinkle with salt and freshly cracked pepper.  Some toppings are best added after removal from the oven (in this case: basil leaves, fennel fronds, or blueberries), but for all other toppings, add them now.  

Transfer assembled flatbreads to a pizza stone (if you have one) or baking sheet and place on the upper oven rack for 30seconds to 1 minute.  Watch very carefully so that the flatbreads do not burn.  Cheese should be melted and other items wilted or golden, but not charred.  Remove from oven, and add any of the reserved toppings.  Slice into strips or squares and enjoy!