Ingredients
1 pound ground beef (80–90% lean)
2 large rectangular flatbreads (about 10 x 12 inches each)
8 slices provolone cheese
1 tablespoon neutral oil (such as canola or vegetable), plus more for brushing the flatbread if desired
Directions
Line a large rimmed baking sheet with aluminum foil for easy cleanup and to help the flatbreads crisp. Preheat your oven to 425°F (220°C). If your oven runs cool, use the top third rack position to encourage browning.
Heat a large skillet over medium-high heat. Add the neutral oil and swirl to coat the pan. Add the ground beef, breaking it up with a spatula into small crumbles.
Cook the beef, stirring occasionally, until it is well browned and no pink remains, 7–9 minutes. As it cooks, keep breaking the meat into small, even pieces; this helps it sit flat on the bread and crisp around the edges.
If there is noticeable fat pooling in the pan, tilt the skillet carefully and spoon off most of the excess, leaving just a light coating so the beef stays juicy. Taste a small crumble of beef; if you wish, lightly season with a pinch of salt and pepper from your pantry, but keep in mind the provolone will add saltiness.
Place the flatbreads on the foil-lined baking sheet. If they are very soft or thick, you can brush the tops lightly with a bit of neutral oil from your pantry to encourage extra crispness.
Divide the cooked ground beef evenly over the flatbreads, spreading it all the way to the edges for even coverage. Press the beef gently into the surface so it adheres and doesn’t roll off when you cut the squares.
Variations & Tips
You can adapt this simple formula in several ways while keeping the spirit of the recipe. For extra flavor without adding more main ingredients, lean on pantry staples: sprinkle dried oregano, crushed red pepper, or black pepper over the cheese before baking. A light brushing of garlic-infused oil or a quick rub of a cut garlic clove on the flatbread before topping will add aromatic depth. If you prefer leaner meat, use 90–93% lean ground beef; just watch closely so it doesn’t dry out, and avoid overcooking in the skillet.
For a cheesier version, add an extra slice of provolone per flatbread or tuck small pieces between the beef crumbles before you top with the main slices, which creates pockets of melted cheese. If you like a more pizza-like bite, smear a very thin layer of tomato paste or sauce from your pantry on the flatbread before adding the beef, but keep it light so the crust stays crisp.
Food safety tips: Always cook ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C). Wash your hands, cutting boards, and any utensils that have touched raw beef before using them on cooked ingredients or ready-to-eat foods. Don’t leave the baked flatbread squares at room temperature for more than 2 hours; refrigerate leftovers in a covered container and reheat in a hot oven or toaster oven until steaming and the cheese remelts