Flathead Flatbread Recipe

Prepare the Dough

In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.

In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 475°F (245°C).

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Transfer the rolled-out dough to a baking sheet lined with parchment paper.

Cook the Flank Steak

Season the flank steak with salt and black pepper. Grill or pan-sear over medium-high heat for about 4-5 minutes per side, or until it reaches your desired doneness.

Let the steak rest for about 5 minutes, then slice thinly against the grain.

Assemble the Flatbread

Spread the garlic parmesan sauce evenly over the flatbread base.

Evenly distribute the sliced flank steak, mozzarella pearls, shredded jack cheese, and halved cherry tomatoes on top of the flatbread.

Drizzle balsamic reduction over the toppings to taste.

Bake in the preheated oven for about 12-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, let cool slightly, and slice into pieces to serve.