1. Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the ground beef, breaking it up with a wooden spoon.
2. Season the beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until browned and cooked through, about 7 to 10 minutes. Drain excess fat if necessary.
3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
4. Place each flatbread on the baking sheet. Evenly distribute the cooked ground beef over each flatbread.
5. Sprinkle the shredded cheddar cheese generously on top of the beef. Add thinly sliced red onions and dill pickle slices.
6. Bake the flatbreads in the oven for 8 to 10 minutes, or until the cheese is bubbly and slightly golden at the edges.
7. Remove from the oven and drizzle ketchup and mustard over each flatbread. Add fresh lettuce leaves if you like a bit of crunch and freshness.
8. Slice into quarters and serve immediately. I love how this part always sparks a little competition between Ouma and me—who gets the biggest, cheesiest piece!

One personal tip I learned from Mama Lou: don’t skip the resting time for the flatbreads right after baking. Let them cool for a minute or two to avoid burning your mouth but not so long that the cheese starts to harden. It’s those small moments that make the experience just right.