Top Flatbread dishes in San Francisco

Freshly baked flatbread topped with spicy Turkish sucuk sausage and melted cheese — crispy, savory, and impossible to stop eating

Wood-fired flatbread with whatever's in season; rotates frequently.

Crispy flatbread topped with roasted cauliflower and seasonal accents — a vegetarian standout

Thin crust topped with cold-cut prosciutto, tangy blue cheese, ripe pear slices and peppery arugula — a sweet-salty masterclass

Flatbread topped with mushrooms and arugula

Roasted tomatoes with creamy Italian burrata and fresh basil on a thin, crisp base — simple and perfectly executed

Flatbread topped with local mushrooms and roasted grapes from Chef Daniel Corey's bar menu.

Crackery‑soft, slightly sweet flatbread made to order—perfect for scooping up saltah or dips

House-made flatbread with candied walnuts, manchego, arugula, pickled pear, hot honey

Thin flatbread topped with salty prosciutto and creamy burrata — the most reliable food option on the menu

Wood-fired Turkish flatbread with sumac butter.

Rotating seasonal flatbread; the dish reviewers consistently pair with wine flights.

Flatbread topped with Sottocenere and thyme—earthy, crisp, and perfect with wine

A savory flatbread spread with harissa jam and spiced ricotta, crowned with a perfectly poached egg.

Flatbread with truffle and mushroom, repeatedly called out by reviewers as outstanding.

Wood-oven flatbread with mushrooms on a well-blistered crust.

Live-fire-baked Occitan flatbread, a staple of the rotating tasting menu.

Oven-baked flatbread with marinated lamb, tomatoes, onions, and peppers.

Another option from the Luxe Value Menu, providing a cheesy chicken melt on flatbread.

Thin-crust flatbread with spinach and cheese

Flatbread with zaatar spice and cheese

Oven-baked flatbread topped with marinated chicken and Mediterranean fixings.

Wood-fired flatbread highlighted in reviews.

A must‑try bar bite—pesto flatbread that’s flavorful and satisfying alongside drinks

Personal‑style flatbread topped with fingerling potatoes, broccoli rabe pesto, spring onion, mozzarella and fontina—savory and inventive