Grilled Strawberry and Camembert Flatbreads

Grilled Strawberry and Camembert Flatbreads

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x


This summery grilled flatbread topped with strawberries, diced pancetta and gooey melted camembert is the perfect appetizer for your next summer party, or pair it with a simple green salad for a light dinner. For a vegetarian-friendly version, simply omit the pancetta.



  • 1 lb pizza dough (store-bought or homemade)
  • 2 tbsp olive oil
  • 1 wheel Comfort Cream, thinly sliced
  • ½ cup cooked diced pancetta
  • 1 pint fresh strawberries, sliced
  • ½ cup finely chopped basil
  • Balsamic syrup, for garnish


  1. Preheat a gas or charcoal grill for indirect grilling over medium-high heat.
  2. Divide the pizza dough into six equal pieces. Roll out each piece into a rough oval shape, about ½” thick.
  3. Brush the top of the pizza dough lightly with olive oil. Place the dough on the preheated grill, oiled side down, and cook over direct heat for 2-3 minutes or until the bottom of the dough starts to turn golden-brown.
  4. Flip the crusts over. Arrange the cheese slices on the dough, dividing evenly, and sprinkle with pancetta.
  5. Move the pizzas onto the indirect heat, then close the lid and continue grilling for about 5-10 minutes, or until the crust is fully cooked and the cheese has melted.
  6. Transfer the flatbreads to a large cutting board or serving platter. Top the flatbreads with sliced strawberries, then top off with a sprinkling of basil and a drizzle of balsamic syrup. Cut into slices and serve immediately.


If you can’t find Comfort Cream, you can substitute a small wheel of Canadian camembert or brie cheese.

  • Category: Main