3 Cheese Flatbread Recipe

Preheat and prepare dough

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust a work surface with the 2 tbs flour. If dough is refrigerated, let it sit at room temperature for 20–30 minutes to relax. Stretch or roll the dough into a 10–12 inch oval or rectangle about 1/4 inch thick. Transfer to a piece of parchment paper for easy transfer. Brush the top lightly with 1 tbs olive oil to help browning.

Make quick tomato sauce

In a small saucepan or skillet set over medium-low heat, warm 1 tsp olive oil. Add the minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes and 1 tsp tomato paste; stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp kosher salt and 1 tsp black pepper. Simmer gently for 6–8 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool for 2–3 minutes.

If you prefer a no-cook sauce: stir together crushed tomatoes, tomato paste, garlic, herbs, sugar, salt and pepper in a bowl and use directly. Ensure flavors are balanced before spreading.

Assemble flatbread

Spread a thin, even layer (about 1/2 cup) of the prepared tomato sauce over the oiled dough, leaving a 1/2-inch border. Sprinkle the shredded mozzarella evenly over the sauce, followed by the shredded provolone and then the grated parmesan, distributing cheeses so every bite has a mix. Lightly sprinkle 1/4 tsp red pepper flakes over the cheese if using.

Bake

Carefully transfer the parchment with the assembled flatbread onto the preheated pizza stone or inverted sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and the cheeses are melted and slightly browned at the edges. Rotate once halfway through baking for even color.

Finish and serve

Remove the flatbread from the oven and slide it onto a cutting board. Let rest 2 minutes. Scatter the freshly grated parmesan (if you prefer extra) and the chiffonaded fresh basil leaves over the flatbread. Slice into 6–8 pieces and serve immediately.