Margherita Flatbread Pizzas
© BLM photography
Prep Time
35 min
Number of Servings
makes 4 pizzas
Recipe Source
From The Teen Kitchen by Emily & Lyla Allen, the Kitchen Twins ($19.99, Ten Speed Press, 2019)
Ingredients
Flatbreads
- 1 1⁄2 cups unbleached all-purpose flour, plus more for dusting
- 3⁄4 cup water
- 2 tsp extra-virgin olive oil, divided
Pizza Toppings
- 1⁄2 cup pizza sauce
- 8 slices (16 oz) fresh mozzarella, broken into 1⁄2-inch pieces
- 1⁄2 cup basil, chopped chiffonade-style
- Dried oregano (optional)
- Red pepper flakes (optional)
Directions
To Make Flatbreads
- In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
- With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
- Preheat oven to 350°.
- Heat a medium skillet over medium heat and add about 1⁄2 teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding 1⁄2 teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)
To Assemble Pizzas
- Place flatbreads on a baking sheet.
- Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
- Bake for 8 minutes and serve warm.
Nutrition Info
400 Calories, 19 g Protein, 45 g Carbohydrates, 3 g Fiber, 16 g Total fat (8 g sat), 472 mg Sodium, ★★★★★ Vitamin B12, D, ★★★★ Folate, Phosphorus, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, ★★ Vitamin B3 (niacin), C, K, Zinc, ★ Vitamin A, B6, Iron, Magnesium, Potassium
