Flatbread Recipe
Flatbread, artichokes, olives, roasted red peppers, ricotta & garlic oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flatbread
Toppings
Method
Flatbread Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Gradually stir in the warm water and olive oil until a dough begins to form.
- 2
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
- 3
Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 5
Shape the Flatbread
Once the dough has risen, punch it down and divide it into 2-4 equal pieces. Roll each piece out into a flat, round shape about 1/4 inch thick.
Assembling and Baking
- 6
Prepare the Flatbreads
Transfer the rolled-out flatbreads to a baking sheet or a preheated pizza stone. Brush each flatbread with garlic oil generously.
- 7
Add the Toppings
Evenly distribute the artichoke hearts, black olives, roasted red peppers, and dollops of ricotta cheese over each flatbread.
- 8
Bake the Flatbreads
Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the toppings are heated through.
- 9
Garnish and Serve
Remove from the oven, sprinkle with fresh basil, and drizzle with additional garlic oil if desired. Cut into wedges and serve warm.
