Flatbread Pizza
- Yield: 4 1x
Ingredients
Scale
- Dough:
- 11/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup milk
- Toppings:
- 1/2 cup pesto (or pizza sauce)
- 2 cups grated mozzarella, provolone, cheddar
- Your choice: diced tomato, corn kernels, onion, peppers, olives, anything
Instructions
- Combine dry ingredients in a large bowl and mix olive oil in to make some chunky bits. Make a well in the center and pour in milk. Mix. Knead 3-5 minutes.
- Divide into 4 pieces and roll each out into shape. Maybe a circle, maybe a triangle, maybe an amoeba. It’s not important as long as it’s thin, about 1/8 inch or a half centimeter. If it’s easer to stretch the dough thin, then do that.
- Heat a cast iron skillet over medium-high until a splash of water sizzles. Cook each flatbread for about one minute on each side until bubbly and brown. Lay them on a baking sheet. (if you wish to stop here and serve them as is, brush a little melted butter on each and wrap the stack in foil to keep warm.)
- Spread each with about 2 tablespoons pesto, 1/2 cup cheese and whatever toppings you like.
- Bake at 400ºF for 20 minutes or if you’re in a hurry and you don’t burn things, broil for 3 minutes until melted and toasty.
Find it online: https://hilahcooking.com/flatbread-pizza/