Homemade Flatbread Pizza Recipe
"A great flatbread pizza recipe that your kids will love! This easy pizza recipe is a perfect afternoon snack idea. The dough can be prepared in advance. After it has risen, cover and place in the refrigerator for up to 2 days. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. This is a yeastless flatbread recipe. You may use whole wheat flour in this pizza recipe if you’re looking for a nuttier flavor and more fiber.You may want to top your pizza with fresh herbs such as oregano or basil. Adding roasted chicken slices would be a perfect idea to add more flavor and umami. Toasted garlic would also be nice to add some crunchy texture and garlicky flavor."
Serves4
Preparation Time15 min
Cooking Time40 min
Cooking MethodOven
Ingredients
- 2 cup all purpose flour (flatbread)
- 2 teaspoon baking powder (flatbread)
- 1 teaspoon kosher salt (flatbread)
- 1 teaspoon baking soda (flatbread)
- 1 cup plain Greek yogurt (flatbread)
- 2 tablespoon olive oil (flatbread)
- 3 tablespoon vegetable oil (flatbread)
- 10 3/5 ounce grape tomatoes (Toppings)
- 4 1/5 ounce onion (Toppings)
- 2 teaspoon extra-virgin olive oil (Toppings)
- 2 teaspoon dried oregano (Toppings)
- 4.4 ounce mozzarella (Toppings)
- 2 cup fresh arugula (Toppings)
- 1 teaspoon Salt and pepper to taste (Toppings)
- 3 tablespoon balsamic glaze for serving (Toppings)
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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In a large bowl, whisk together flour, baking powder, salt, and baking soda.
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Add yogurt and oil and mix well.
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Lightly flour a clean work surface.
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Transfer dough to surface and knead until smooth for 4 minutes.
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Add more flour if the dough is sticky.
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Divide dough into 3 pieces then roll each piece into 1/4" thick round.
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Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
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Cook flatbreads until golden on both sides, about 2 minutes per side.
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Continue cooking flatbreads, adding more vegetable oil as needed.
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In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper.
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Top each flatbread with cheese, tomato-onion mixture, and bake until cheese is melty for 15 minutes
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Drizzle with balsamic glaze and top with arugula before serving.