Sweet Tomato & Mozzarella Flatbread Recipe
Homemade flatbread, sweet tomatoes, fresh mozzarella, basil, crushed red chili, toasted garlic, extra virgin olive oil, sea salt
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and sea salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Topping Preparation
- 5
Prepare Tomatoes
Halve the sweet cherry tomatoes and set them aside.
- 6
Toast Garlic
Finely chop the garlic cloves and heat 1 tablespoon of extra virgin olive oil in a small pan over medium heat. Add the chopped garlic and sauté until golden and fragrant, about 2-3 minutes. Remove from heat.
- 7
Prepare Cheese
Tear or slice the fresh mozzarella cheese into small pieces and set aside.
Assemble and Bake
- 8
Preheat Oven
Preheat your oven to 475°F (245°C).
- 9
Roll Out Dough
Once the dough has risen, punch it down and roll it out into a flatbread shape on a floured surface.
- 10
Add Toppings
Transfer the rolled out flatbread onto a baking sheet. Brush with the toasted garlic oil, then evenly distribute the cherry tomatoes, mozzarella cheese, and fresh basil leaves on top. Sprinkle with crushed red chili flakes and sea salt to taste.
- 11
Bake Flatbread
Bake in the preheated oven for 12-15 minutes or until the edges are golden and the cheese is melted.
Serve
- 12
Slice and Serve
Remove the flatbread from the oven, let it cool slightly, slice into pieces, and serve warm. Drizzle with additional extra virgin olive oil if desired.
