Veggie Flatbread Recipe
Basil Pesto, Mozzarella, Ricotta, Spinach, Sun Dried Tomato
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Ingredients
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Flatbread Base
Toppings
Method
Preparing the Flatbread
- 1
Activate the Yeast
In a small bowl, mix the warm water with the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Assembling the Flatbread
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 6
Roll out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle or circle, about 1/4 inch thick.
- 7
Spread the Pesto
Transfer the rolled-out dough to a baking sheet lined with parchment paper. Spread the basil pesto evenly over the surface of the flatbread.
- 8
Add the Cheeses and Veggies
Dollop the ricotta cheese over the pesto, then sprinkle the shredded mozzarella cheese on top. Evenly distribute the fresh spinach and chopped sun-dried tomatoes over the cheese.
- 9
Bake the Flatbread
Place the assembled flatbread in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the cheese is bubbly.
- 10
Cool and Serve
Remove the flatbread from the oven and let it cool for a few minutes before slicing. Serve warm.