Margherita Flat Bread Recipe
Roasted tomatoes, fresh mozzarella and fresh basil.
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Ingredients
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Flatbread
Topping
Method
Flatbread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture, then add the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Topping Preparation
- 6
Roast Tomatoes
Preheat your oven to 400°F (200°C). Cut cherry tomatoes in half, drizzle with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes or until they start to caramelize.
- 7
Prepare Cheese and Basil
While the tomatoes are roasting, slice the fresh mozzarella into rounds and wash the basil leaves.
Assemble and Bake
- 8
Preheat Oven
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 9
Shape the Flatbread
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a flatbread shape, about 1/4 inch thick.
- 10
Add Toppings
Transfer the flatbread to a baking sheet or pizza stone. Spread the roasted tomatoes evenly over the flatbread, then layer the mozzarella slices on top.
- 11
Bake
Bake in the preheated oven for about 10-12 minutes or until the cheese is melted and bubbly, and the edges of the flatbread are golden.
- 12
Add Fresh Basil
Remove from the oven and immediately top with fresh basil leaves. Allow to cool for a few minutes before slicing.
