Gardenia Flatbread Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Make dough

In a medium bowl whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead and rest: Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 45–60 minutes until doubled.

Prepare quick sauce: In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, salt, pepper and 1 tsp olive oil. Stir until smooth. Taste and adjust seasoning. Reserve.

Preheat oven and prepare vegetables: Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. Toss sliced mushrooms, bell peppers and onion with 1 tablespoon olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Spread on a sheet pan and roast 6–8 minutes just until edges begin to brown and vegetables are slightly softened. Remove from oven and set aside. This concentrates flavor and prevents excess moisture on the flatbread.

If you prefer softer vegetables, sauté: Heat a skillet over medium-high heat, add tossed vegetables and cook 5–7 minutes until softened and slightly caramelized. Remove from heat and cool slightly.

Shape the dough: Once dough has risen, punch down and divide into two equal pieces for thin 9–10" flatbreads (or keep whole for a thicker single flatbread). On a lightly floured surface, roll or stretch each piece into a roughly 9–10 inch oval or round, about 1/8–1/4 inch thick depending on preference.

Prepare baking surface: If using a peel, dust with a little flour or semolina. If using a baking sheet, line with parchment and lightly brush with olive oil (1 tsp from Finish section).

Add sauce and toppings: Spread a thin, even layer (about 1.5 tablespoons) of the prepared tomato sauce over each stretched dough, leaving a 1/2 inch border. Distribute roasted/sautéed mushrooms, peppers and onions evenly over the sauce. Scatter shredded or torn fresh mozzarella over the vegetables. Sprinkle optional red pepper flakes if desired.

Bake: Slide flatbread onto the preheated stone or place on the baking sheet and bake at 500°F (260°C) for 7–10 minutes, or until crust is golden and cheese is bubbling and beginning to brown.

Finish: Remove flatbread from oven. Immediately brush the crust lightly with 1 teaspoon olive oil and sprinkle with grated Parmesan if using. Scatter fresh basil leaves over the hot flatbread so they wilt slightly. Let rest 2–3 minutes.

Slice and serve: Cut into 6–8 slices per flatbread and serve warm.