How to make Flatbread Pizza
Today I'm sharing How to make Flatbread Pizza! This five-minute dough recipe doesn't require yeast so there is no rise time necessary. You're on your way to a quick, simple, and delicious pizza night!
Servings 2 flatbreads
Calories 916kcal
Ingredients
- 2 ½ cups bread flour
- ½ cup all-purpose flour
- 1 ½ teaspoon kosher salt
- ¼ cup olive oil
- 1 cup warm water
Instructions
- Combine ingredients. Use a food processor to mix up the crust. Start by adding the flour and salt, and then pulse to mix well. Add olive oil and water, and pulse again.2 ½ cups bread flour, ½ cup all-purpose flour, 1 ½ teaspoon kosher salt, ¼ cup olive oil, 1 cup warm water
- Shape dough. Turn the dough out on to a clean surface lightly dusted with flour. Kneed the dough for a minute or so, and form it into a nice smooth ball. Let it rest for 10 minutes.
- Roll out dough. Divide the dough into two equal shapes. Then use a rolling pin to roll out each one into a thin shape. You can make it into any shape you prefer.
- Prep for baking. Transfer shapes on to prepared baking sheets dusted with cornmeal. Brush some olive oil lightly over the tops of the dough. Then use a fork to poke holes throughout.
- Bake flatbread. Preheat oven to 475 degrees. Bake for approximately 7-8 minutes. Then remove them and add desired toppings. Bake again until cheese is melted and the dough is browned on the bottom, about 8-10 more minutes.
Notes
Here are the toppings I used for this flatbread pizza:
- Pesto Tomato - pesto sauce, tomato slices, goat cheese, with an extra drizzle of olive oil after baking.
- Taco Pizza - taco sauce, taco meat (with my homemade taco seasoning), tomato slices, jalapeño slices, and cheddar cheese.
Nutrition
Calories: 916kcal | Carbohydrates: 137g | Protein: 22g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1748mg | Potassium: 190mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3IU | Calcium: 29mg | Iron: 3mg