Flatbread Pizza
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.
Ingredients
- 2 c. all-purpose flour, plus more for surface
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1 c. plain Greek yogurt
- 2 tbsp. olive oil
- Vegetable oil, for pan
- 12 oz. grape tomatoes, halved
- 1/4 small red onion, sliced
- 2 tsp. extra-virgin olive oil
- 2 tsp. freshly chopped oregano
- Kosher salt
- Freshly ground black pepper
- 8 oz. mozzarella, sliced into 1/4" thick rounds
- Balsamic glaze, for serving
- 2 c. arugula
FOR FLATBREAD
FOR TOPPING
Step 1
Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.
Step 2
Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.
Step 3
Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
Step 4
In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.