Homemade Flatbread Pizza Food

HOMEMADE FLATBREAD PIZZA RECIPE

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.

FLATBREAD PIZZAS

Steps:

• For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
• Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
• Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.

MAKE-YOUR-OWN FLATBREAD PIZZA

Steps:

• Heat oven to 425°F. Place flatbreads on cookie sheets. Spread evenly with pizza sauce. Sprinkle with desired toppings. Top each with 1/2 cup cheese.
• Bake 6 to 7 minutes or until cheese is melted and bubbly. Cool slightly before slicing and serving.

EASY FLATBREAD PIZZA

Steps:

• Preheat the oven to 435 degrees F (225 degrees C).
• Place tortilla on a pizza stone and brush with 1 tablespoon olive oil. Sprinkle with oregano, salt, and pepper. Layer with zucchini slices, tomato slices, spinach, olives, and Parmesan cheese. Add more oregano, salt, and pepper, then sprinkle with red pepper flakes. Drizzle with remaining olive oil.
• Bake in the preheated oven until tortilla is crispy and cheese is melted, about 15 minutes. Remove from the oven, slice, and eat.

FLATBREAD PIZZAS

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.

FLATBREAD PIZZA

Steps:

• Bake 4 flatbreads for 3 minutes in a 400°F oven, flipping halfway through cooking time. Remove flatbreads from oven and drizzle each with 1 tsp olive oil. Divide 2 cups baby spinach, 4 oz fat-free feta, 8 oz roasted red peppers, 1/2 cup chopped onion, and 1/2 tsp black pepper among flatbreads. Bake for 3 more minutes.

QUICK AND EASY FLATBREAD PIZZA

Steps:

• Pre-heat your toaster oven to 450 degrees.
• Distribute the tomato sauce evenly on top of the flatbread.
• Sprinkle on the cheese over the sauce.
• Place sliced mushrooms on top of the cheese.
• Bake for 10-12 minutes.