This versatile, delicious flatbread pizza recipe can be grilled or baked, then topped with anything you like for an easy, customizable appetizer or dinner! Adapted from Sally’s Baking Addiction and King Arthur Flour.
- 1 tsp. (4 g) active dry yeast
- 1/2 cup (4 oz.) lukewarm water, 90°-110°F
- 1/4 cup (2 oz.) dry white wine
- 1 Tbsp. (13 g) olive oil
- 2 cups (280 g) all purpose flour
- 1 tsp. (6 g) salt
In a mixing bowl, combine the water and yeast, then allow it to sit for 5-10 minutes or until the yeast has dissolved and become foamy.
Add in the olive oil and white wine, then stir in the flour an salt until it’s a cohesive ball of dough. Turn it out on a lightly floured surface, then knead it for about five minutes or until you have a smooth dough.
Place it back in the mixing bowl, cover with a clean dishcloth, and set it in a warm, draft free area for about an hour. The dough will be slightly risen and soft, but not doubled. Preheat the oven to 450°F.
To shape the flatbread dough, gently stretch it, then drape it over the knuckles of one hand. Use the other to gently pull and stretch it into thick disc. Lay it onto a sheet of floured parchment and use your fingers to continue to press it into the shape, size, and thickness you would like.
Bake the flatbread for 10-15 minutes, or until it is golden brown. Remove it from the oven and top it with any meats, fresh fruits and/or vegetables, herbs, cheese, sauces, oils, or vinegars you wish.
- Category: Breads
- Method: Baking
- Cuisine: Bread
Keywords: flatbread, flatbread pizza