Flatbread Pizza Recipe
Learn how to make homemade flatbread pizza with our easy recipe. Customize the toppings and let the kids make their own personal flat bread pizzas.
Servings 2 Pizza Crusts
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Ingredients
- 1 ¼ cup warm water 95-100 degrees F
- 1 tbsp granulated sugar
- 2 ¼ tsp active dry yeast
- ½ cup olive oil or any of your preferred oil + 1 tablespoons to brush on the pizza
- ½ cup sour cream
- 4 cups unbleached all-purpose flour
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp dry basil
- ¼ cup fresh shredded Parmigiano
Pizza Toppings - All toppings are optional and the measurements are a recommendation.
- Fresh Mozzarella 4-5 slices
- Fresh tomatoes 4 to 5 slices
- Fresh Basil
- 2 tbsp basil per pizza if divided the dough in half
- Fresh Mozzarella 2-3 thin slices
- 2-3 slices Prosciutto
Instructions
- In a mixing bowl, mix water, sugar, and yeast. Mix until all ingredients are combined. Set aside until the mixture starts to foam up.
- Once the mixture has foamed up add the oil, and sour cream. Mix well.
- Add half of the flour, salt, garlic powder, onion powder, basil, and Italian seasoning. Mix until almost incorporated. You'll still have dry flour visible.
- Add the remaining half of the flour and the shredded Parmigiano.
- Mix until dough is forming. It will be a sticky dough.
- Knead for a few minutes until you have a dough ball. (If you made the dough in a stand-up mixer you may not need to knead the dough). Place in a clean mixing bowl and cover with a plastic wrap.
- Let the dough rise in a warm, draft-free place for 1 hour or until it has doubled up.
- Preheat the oven to 425 °F and line a cookie sheet with parchment paper.
- Punch the dough and place on a working surface, lightly floured (1-2 tablespoons flour)
- Separate the dough in half if you want a nice thicker pizza crust or in 4 pieces if you prefer a thin, smaller pizza.
- Roll the dough or use your fingers to stretch the pizza to the size you want.
- Brush oil on top of the pizza.
- *OPTIONAL* add a sprinkle of Italian seasoning and shredded Parmigiano.
- Place thinly cut fresh Mozzarella on the pizza (4-5 slices per pizza)
- Add some fresh sliced tomatoes. *OPTIONAL* Add a sprinkle of salt and pepper on the tomatoes
- Bake in the preheated oven for 13-15 minutes or until the cheese is melted and the bread is fully cooked. If the crust under is not crispy to your liking, add 1-2 minutes in the lower rack in the oven. Keep an eye so the cheese doesn’t burn.
Notes
- INGREDIENTS INFO
Before baking the pizza, you can sprinkle more Italian or basil seasoning on the cheese. You can also add a light sprinkle of salt and pepper. This is completely optional. - If you want to add fresh Basil, I would suggest adding it once the pizza is cooked, the residual heat will release the basil flavor without cooking it. Fresh basil becomes bitter once cooked.
- If you want to make a Pesto/prosciutto pizza, once you have rolled the pizza to your preferred thickness and size, add 2 tablespoons of pesto and spread evenly. Add some fresh mozzarella, thinly sliced. Cook like the Margherita pizza and add the prosciutto once the pizza is cooked.
- This flatbread is also excellent as a side dish or simply add cheese for cheesy bread to serve with a meaty main course or your next bolognese pasta.
- We also have made this dough recipe to serve with a charcuterie board.
- I added fresh Parmigiano to the dough for this flatbread for a structure that replicated the perfect pizza dough.
- Serving: Serve the pizza as is, with a side salad or as an appetizer with dipping sauces.
- Storage: Once the pizza is cooled, place it in a plastic bag or container in the fridge for 2-3 days. I like to take the tomatoes off and cut fresh ones once I will rewarm the pizza.
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