Flatbread Pizza
Homemade pizza is super-delicious, but it takes a bit of time and special attention. These flatbread pizzas come together MUCH faster, and they're just as cheesy and flavorful as the classic version. We love topping ours with tomatoes and arugula when they're in season, but if you're making them in the winter, try them topped with root veggies like roasted brussels sprouts or roasted carrots instead!
Made it? Let us know how it went in the comment section below!
all-purpose flour, plus more for surface
baking powder
kosher salt
baking soda
plain Greek yogurt
olive oil
Vegetable oil, for pan
grape tomatoes, halved
small red onion, sliced
extra-virgin olive oil
freshly chopped oregano
Kosher salt
Freshly ground black pepper
mozzarella, sliced into 1/4" thick rounds
Balsamic glaze, for serving
arugula
- Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.
- Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.
- Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
- In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.
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