Margherita Flatbread Recipe
basil pesto, cherry tomatoes, fresh mozzarella
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Prepare Yeast Mixture
In a small bowl, mix the warm water (around 110°F) with the sugar and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Stir 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 the Dough Rise
Place the 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.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C).
- 6
Shape the Flatbread
Once the dough has risen, punch it down and roll it out into a flatbread shape (about 1/4 inch thick).
- 7
Add Toppings
Spread the basil pesto evenly over the flatbread. Arrange the sliced cherry tomatoes and fresh mozzarella cheese on top. Season with salt and pepper, and drizzle with olive oil.
- 8
Bake the Flatbread
Place the flatbread on a baking sheet or pizza stone and bake in the preheated oven for about 10-12 minutes, or until the edges are golden and the cheese is bubbly.
- 9
Garnish and Serve
Remove the flatbread from the oven, top with fresh basil leaves, slice, and serve hot.