Flatbread has been around since the Earth was cooling and Flatbread Pizza has been around for some time now. I used to order it often when I would see it on a restaurant menu because I did not know how EASY it is to make at home. But it is.
And flatbread is so versatile. Of course, you can make pizzas with it and put a myriad of different toppings on it. Or you could use it as the basis for other dishes: breakfast with eggs (fried, soft boiled or poached) on top of flatbread with tomato sauce, a sprinkling of cheese and chopped basil is delicious. Or you can have it as a side bread with your meal.
Here is how I make it for 2 individual pizzas, but the recipe is easily adaptable for more pizzas. In a medium size bowl, whisk 1 cup of flour, 1 ½ teaspoons of baking powder and ½ teaspoon of salt. With a wooden spoon, stir in 1/3 cup of milk (or 4 tablespoons of plain yogurt) and 1 tablespoon of olive oil. Stir until the dough comes together then tip it out onto a floured surface. Knead the dough for 2 – 3 minutes adding more flour if it becomes sticky. Divide it in half, roll each half until it is about ¼ inch thick – I like a bit of a rustic shape – and place on a parchment lined sheet pan.
Now is where the fun and creativity come in to play. For this pizza, I spread a tablespoon of pesto on the pizza and topped with sliced tomatoes, freshly shredded mozzarella (please do not use the pre-shredded in a bag) and a sprinkling of pepper. But you do you. Put whatever toppings you like and be as imaginative as you want.
Pop in a preheated 425-degree oven and bake for 8 – 10 minutes (ovens vary) until the bread is toasty and the toppings are bubbly. I like to serve this Flatbread Pizza as an appetizer. I also like to have it for lunch with a green salad. But you do you. Enjoy!