3 Toppings Recipe

Make the dough

In a large bowl combine 2 cups flour, 1 tsp instant yeast, 1 tsp salt and 1 tsp sugar. Stir to combine.

Add 3 tablespoons warm water and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms. If dough feels too dry, add up to 1/4 cup additional water, 1 tablespoon at a time, until a soft but not sticky dough forms.

Turn dough onto a lightly floured surface and knead 4–5 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with a towel or plastic wrap and let rest 20–30 minutes at room temperature until slightly puffy.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimless baking sheet inverted.

Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a 5–6 inch round (mini flatbreads) about 1/8–1/4 inch thick.

Brush each round lightly with a little of the 1 tablespoon olive oil reserved for brushing.

Spread about 1–2 tablespoons crushed tomatoes over two of the prepared flatbread rounds, leaving a 1/4-inch border.

Season the tomato layer with 1/8 tsp salt and a pinch of black pepper. Drizzle about 1/4 teaspoon olive oil over each.

Sprinkle about 1/4 cup shredded mozzarella evenly over the two tomato rounds (0.5 cup total divided between them). Scatter chiffonade basil leaves on top after baking or lightly on top before baking if you prefer the basil warmed.

In a small skillet, heat 1/2 tablespoon olive oil and 1/2 tablespoon butter over medium heat. Add 1 cup sliced mushrooms and sauté until they release liquid and begin to brown, about 5–6 minutes.

Add 1 tsp minced garlic and sauté 30–45 seconds until fragrant. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and stir in 1/4 cup grated Parmesan.

Spoon the mushroom mixture evenly over two of the flatbread rounds (about 1/2 cup mixture divided).

Spread approximately 1 tablespoon fig jam over each of two flatbread rounds (2 tablespoons total used).

Dot each round with small pieces of goat cheese (use the 1/4 cup total, pinching into small chunks) and tear prosciutto slices and lay over the cheese and jam.

Drizzle ~1/4 teaspoon olive oil over each, and sprinkle a little black pepper. Do not add arugula before baking—save it for finishing.

Arrange all 6 topped flatbreads on the preheated stone or inverted sheet (work in batches if necessary). Bake in the 475°F (245°C) oven for 7–9 minutes, until crusts are golden at the edges and cheese (where used) is melted and bubbling.

Remove from oven. On the two tomato-basil rounds, scatter remaining fresh basil chiffonade. On the two prosciutto-fig rounds, top with a small handful of arugula and a light drizzle of olive oil. Sprinkle red pepper flakes over any rounds that you like spicy.

Let cool 1–2 minutes, slice if desired, and serve warm.