Homemade Flatbread Pizza Recipes

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HOMEMADE FLATBREAD PIZZA RECIPE



Homemade Flatbread Pizza Recipe image

Follow these basic instructions for thin yeasted flatbread pizza crust. The recipe yields enough dough for two small flatbreads, each perfect for 1 hungry person or 2 people to split (2-4 people total). Freezing instructions listed below. See all of my detailed topping suggestions in the blog post above or recipe notes below.

Provided by Sally

Categories     Dinner

Time 1h10m

Number Of Ingredients 7

1 teaspoon active dry or instant yeast
1 teaspoon granulated sugar
3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning

Steps:

  • Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  • With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
  • Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
  • As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
  • Preheat oven to 475°F (246°C).
  • Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don't worry about the shape of the dough, just make sure it's pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
  • Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
  • Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
  • Cover and store leftovers in the refrigerator for up to 1 week.

MARGHERITA FLATBREAD PIZZA



Margherita Flatbread Pizza image

A homemade tomato sauce made with fresh herbs is combined with fresh mozzarella cheese and a flatbread crust in this simple margherita pizza recipe.

Provided by Justin Fassio

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

16 leaves fresh basil, or more to taste, divided
2 (16 ounce) cans peeled whole plum tomatoes
8 cloves garlic, finely chopped
6 sprigs thyme
salt and ground black pepper to taste
1 flatbread pizza crust
1 teaspoon olive oil
1 pinch crushed red pepper flakes, or to taste
1 (4 ounce) ball fresh mozzarella cheese, thinly sliced and chopped
1 ripe tomato, thinly sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Chop 1/2 of the basil leaves.
  • Place a large saucepan over medium heat to warm. Put plum tomatoes in the pan and chop them up with a spatula. Bring to a simmer and add garlic, thyme sprigs, and chopped basil. Season with salt and pepper and simmer until most of the moisture is gone, 5 to 10 minutes. Remove and discard thyme sprigs.
  • Place flatbread on a baking sheet and cook in the preheated oven for 3 minutes. Remove from the oven.
  • Spread olive oil lightly over entire flatbread except the edge, then sprinkle with crushed red pepper. Spread tomato sauce on top of olive oil and place mozzarella on top. Layer with remaining whole basil leaves and tomato slices.
  • Return to the oven and cook until crust is light brown, 12 to 15 minutes.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 55.1 g, Cholesterol 18.1 mg, Fat 8.7 g, Fiber 10 g, Protein 18 g, SaturatedFat 3.3 g, Sodium 743.9 mg, Sugar 6.5 g

FLATBREAD PIZZAS



Flatbread pizzas image

Whizz up your own homemade hummus and spread onto flatbreads then add toppings for a healthy pizza

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

400g can chickpeas in water, drained and rinsed
juice 1 lemon
1 garlic clove , crushed
½ tsp ground cumin
5-pack Middle Eastern flatbreads
75g feta cheese , crumbled
handful dill sprigs
200g bag rocket leaves
100g pack pomegranate seeds
1 red onion , thinly sliced
1 tsp olive oil

Steps:

  • Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
  • Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
  • Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.

Nutrition Facts : Calories 369 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium

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