Cheese Flatbread Recipe

Activate yeast and mix

Combine warm water, sugar, and instant dry yeast in a small bowl. Stir and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, pour in yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a clean bowl with the remaining 1/2 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape

When risen, gently deflate the dough and turn onto a lightly floured surface. Divide into two equal pieces for two smaller flatbreads or keep whole for one large. Let rest 10 minutes to relax the gluten, then stretch or roll into an approximately 10–12 inch oval or round about 1/4 inch thick.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and red pepper flakes if using. Stir and simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, use a well-heated baking sheet.

Brush the shaped dough lightly with olive oil. Spread an even, thin layer (about 1/3 to 1/2 cup total, depending on size) of the prepared red sauce over the surface, leaving a 1/4 inch border. Distribute the fresh mozzarella pieces evenly over the sauce, leaving small gaps so cheese melts and browns in spots. Sprinkle a pinch of coarse salt and a few grinds of black pepper over the cheese.

Transfer the flatbread to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway through, until crust is blistered and golden and mozzarella is melted and slightly bubbly with some light browning.

Remove from oven and let rest 1–2 minutes. Tear fresh basil leaves and scatter over the hot flatbread. Drizzle lightly with a little olive oil if desired. Slice and serve immediately.