Flatbread Pizza

flatbread pizza with sauce, sausage, mozzarella cheese, mushrooms, and green peppers on a baking sheet

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5 from 1 vote

Flatbread pizza using homemade flatbread for a crust. Crispy and quick!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Italian

Servings: Flatbreads

Calories: 388kcal

Author: Beth Mueller

Ingredients

2 Flatbreads
1/2 to 1 cup pizza sauce
1 to 2 cups mozzarella cheese or 6 to 8 slices fresh mozzarella cheese
Additional toppings as desired

Instructions

Preheat oven to 425 Degrees F.
Spray baking sheet with baking spray.
Lay flatbread on a baking sheet.
Cover with a layer of pizza sauce.
Cover pizza sauce with cheese.
Cover cheese with additional toppings as desired.
Place in preheated oven and bake until desired doneness. For us, this takes 10 to 20 minutes depending on how many toppings and how much cheese was used.

Notes

Homemade Flatbread Ingredients:1 1/3 cups warm water, about 104 to 120ºF (any warmer and you will kill the yeast), 1 cup milk (whole, 2%, or skim) warmed in a microwave for 20 to 20 seconds to remove the chill, 2 tablespoons cooking oil, 4 teaspoons instant yeast, 2 teaspoons granulated white sugar, 1 teaspoon salt, 5 1/2 cups of all-purpose flour.

Homemade Flatbread Directions: Add warmed milk, water, oil, yeast, and sugar to the bowl of a stand mixer. Add the dough hook and mix. Let stand for a few minutes. Add salt and mix well. Add the flour and continue mixing with the dough hook until all the flour is absorbed. If the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time until the dough comes together as a ball sticking to the bottom of the bowl. Once the dough is a cohesive ball, continue kneading until the dough is soft and smooth. About 5 minutes. Remove dough from hook and place some oil in the bowl. Roll dough around to coat the entire dough ball with oil. Cover bowl and set aside until the dough has doubled in size. This will take 1 to 2 hours depending and temperature and humidity. Once the dough has doubled in size, deflate dough and place on a lightly floured work surface and cut dough into 16 equal-sized pieces. Roll each piece in a ball and set aside on a floured surface. Cover dough balls with a kitchen towel and allow to rest for 15 to 30 minutes. While waiting for the dough to relax, preheat an electric griddle to medium heat. Once the dough has relaxed, roll each ball into thin circles. Make them as thin or thick as you wish, I prefer them about 1/16 to 1/8 inch thick. Place dough onto the hot cooking surface and let it sit without disturbing until it is covered in bubbles and starts to puff. Gently lift an edge to see if there are golden brown spots, if there are, go ahead and flip it. Continue cooking until the second side also has golden brown spots. This takes 2 to 3 minutes per side. Once cooked, remove to a clean kitchen towel and allow them to cool. I stack them until they are all cooked. Once cooled, place into an airtight container. Any flatbreads that will not be eaten that day, place in the freezer to retain freshness.

Nutritional information provided is for cheese only pizza flatbread using 1/4 cup sauce and 1/2 cup shredded mozzarella cheese per flatbread. Additional toppings will add additional calories.

Nutrition