Flatbread Recipe

Mix and proof

In a large bowl or the bowl of a stand mixer, combine warm water, honey (or sugar) and yeast. Stir and let sit 5 minutes until foamy. Add flour, salt and 2 tablespoons olive oil. If using a stand mixer, attach the dough hook and mix on low until the dough comes together, then increase speed to medium and knead 5–7 minutes until smooth and elastic. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a towel, and let rise in a warm place 45–60 minutes until roughly doubled in size.

Punch down the dough, divide into 2 equal portions (for two thin flatbreads) or keep whole for one larger flatbread. Let rest 10 minutes before shaping.

Prepare pesto

While the dough is rising, make the pesto. In a food processor combine basil, toasted pine nuts, grated Parmesan, garlic, lemon juice, salt and pepper. Pulse to a coarse paste, then stream in the 1 tablespoon olive oil while pulsing until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Sauté mushrooms and shallot

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add torn maitake mushrooms and sliced shallot. Sauté 4–6 minutes until mushrooms are golden and any released liquid has evaporated. Add minced garlic, salt, black pepper and optional red pepper flakes; cook 30–45 seconds until fragrant. Remove from heat and transfer to a bowl.

Wilt kale

In the same skillet, add remaining 1 tablespoon olive oil and the thinly sliced kale. Sauté 2–3 minutes until bright green and just tender. Season with a pinch of salt and toss with the cooked mushrooms. Stir in the Calabrian chile to distribute heat and flavor. Taste and adjust salt/pepper.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it.

On a lightly floured surface, stretch or roll each dough portion into a rough oval or rectangle about 10–12 inches long and 1/8–1/4 inch thick. Transfer to a piece of parchment for easier transfer to the stone.

Brush the surface of the dough lightly with olive oil (from Finish & Garnish). Spread a thin, even layer (about 2–3 tablespoons) of basil pesto over the dough, leaving a 1/2-inch edge.

Evenly distribute the mushroom & kale mixture over the pesto. Sprinkle 1/4 cup of grated Parmesan over the top. If you want more heat, dot with tiny additional pinches of Calabrian chile.

Carefully slide the parchment and assembled flatbread onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once after 5–6 minutes, until the crust is blistered and edges are golden.

If baking two flatbreads, bake one at a time for best crust; alternatively reduce oven temp to 475°F and bake both for 12–14 minutes, watching closely.

Remove the flatbread from the oven and let rest 2 minutes. Brush edges lightly with olive oil and immediately sprinkle with the 2 tablespoons grated Parmesan and flaky sea salt.

Tear and scatter fresh basil leaves over the flatbread. Slice into pieces and serve hot.