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Tomato and Mozzerella Herbed-Crust Flatbread Recipe

This Herbed Crust Flatbread Recipe is a favorite go-to in our house. It’s something we generally pull out when either groceries are low, I didn’t really plan a meal, or when we want something on the lighter side.

Herbed crust flat bread recipe

I  always have flour, olive oil, and yeast at home. The best thing is, you can pretty much throw anything on a flatbread, and it tastes good.  It’s a great “what’s left in the fridge” option. Everyone loves a personal pizza from scratch!

It just takes about an hour or so beforehand to make the dough, so there’s time for the it to rise 9 if you are going to make the dough from scratch.). Sometimes, I’m lucky, and I have left-over frozen dough from last time (Yes, you can freeze it!), or I have dough from Trader Joe’s (They have a nice, fast , fresh dough on the fly in their refrigerated dip and meals section.)

When making this recipe, you’ll also need two bowls, one for mixing, and one for rising, a clean dish towel. For our family of 5, this recipe makes about a 8 x10 flatbread each.

Fresh herbed crust flatbread recipe with fresh ingredients from scratch

 

To make the Herbed Flatbread crust you’ll need:

2 packets of active , dry yeast  or 4 1/2 tsp

1 1/2 cups warm (skin temp) water

 2 TBSP sugar mixed into warm water to proof dough

1/4 cup EVOO for dough

Approx. 1/8 cup of EVOO for bowl and baking sheet

4 cups organic flour for the dough and an extra 1 /4 cup for flouring the surface

2 1/2 tsp salt

3 TBSP blended Italian Seasoning

Pre-heat oven to 400 degrees.

In a large bowl with the warm water and sugar mixture, sprinkle the yeast over the top, and let proof. If the yeast is active it will start to foam and expand, and will get that distinctive “yeasty” smell (about 5 -10 minutes) and it’s ready to use.

Once the yeast is proofed, add the salt and the oil. to the bowl.

Slowly add the 4 cups of flour, mixing, until all of the flour is incorporated. The dough should seem sticky, but not wet.

Once it’s mixed, form it into a loose ball,put it in an oiled bowl and brush oil over the top of the dough. You can cover it with plastic wrap, though I prefer a clean dishtowel. Place in a warm area to rise.

It should double in size in about an hour. Place dough on a floured surface, knead a few times, and it’s ready use!

To make our flatbread recipe with toppings, you’ll need:

Garlic Powder

Salt

Tomato slices

Mozzarella sliced rounds

Sliced black olives

Fresh Basil

Stretch dough on a cookie sheet, or pizza stone. Oil the top of the stretched dough with EVOO, and sprinkle with garlic powder, and a little salt.

Lay Tomato slices on top of salted dough, lay the cheese slices on top of the tomatoes. Sprinkle the olive slices on top and bake at 400 degrees until the edges of the dough are light brown, the cheese is a medium brown, and the dough is cooked through (at 165 degrees.)

Let rest for about 5-10 minutes on a cutting board, and sprinkle with fresh basil.

Enjoy! Let me know what you think!

Love this herbed-crust flatbread recipe, and other easy recipes?

Try this Cherry Tart, These Pie Crust Cookies,

This succulent-inspired party tray, and this quick and easy steak salad recipe.

 

Jen

One Comment

  1. This looks really good and I love anything that uses up what we have in the fridge. This would make a great appetizer, cut up small, to bring to parties. Thanks, Jen!

    Jane

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