Flatbread Pizza

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Handmade pizza is huge-palatable, however it no doubt takes a little of time and particular attention. These flatbread pizzas attain together MUCH quicker, and they also’re excellent as tacky and flavorful as the classic version. We treasure topping ours with tomatoes and arugula when they’re in season, however if you happen to’re making them in the cool weather, try them topped with root veggies treasure roasted brussels sprouts or roasted carrots as a replacement!

Made it? Relate us how it went in the comment portion under!

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For flatbread

  • 2 c.

    all-motive flour, plus extra for surface

  • 2 tsp.

    baking powder

  • 1 tsp.

    kosher salt

  • 1/2 tsp.

    baking soda

  • 1 c.

    shocking Greek yogurt

  • 2 tbsp.

    olive oil

  • Vegetable oil, for pan

For topping

  • 12 oz.

    grape tomatoes, halved

  • 1/4

    little red onion, sliced

  • 2 tsp.

    additional-virgin olive oil

  • 2 tsp.

    freshly chopped oregano

  • Kosher salt

  • Freshly ground shaded pepper

  • 8 oz.

    mozzarella, sliced into 1/4″ thick rounds

  • Balsamic glaze, for serving

  • 2 c.



    1. Step 1 Preheat oven to 400°. In an limitless bowl, hump to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix till no dry spots stay.
    2. Step 2Evenly flour a smooth work surface. Switch dough to surface and knead till subtle, 3 to 4 minutes, adding extra flour if the dough is sticky.
    3. Step 3Divide dough into 3 pieces, then roll every piece into 1/4″ thick spherical. Heat an limitless skillet or griddle over medium-excessive warmth and add ample vegetable oil to coat the backside of the pan. Cook flatbreads till golden on every sides, about 2 minutes per aspect. Proceed cooking flatbreads, adding extra vegetable oil as wanted.
    4. Step 4In a medium bowl, mix tomatoes, red onion, oil, and oregano and season with salt and pepper. Prime every flatbread with cheese, tomato-onion combination and bake till cheese is melty, 15 minutes. Drizzle with balsamic glaze and high with arugula sooner than serving.

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Lena Abraham


Lena Abraham is a contract contributor with Delish, and used to be beforehand Senior Food Editor, the find apart she developed and styled recipes for video and photograph, and to boot stayed on high of most up-to-date meals traits. She’s been working in the meals industry for over 10 years, and might perhaps well quiet argue that the most good fish tacos in the area are made in Fresh York. Don’t @ her.

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