Cheese Pizza Flatbread Recipe

Make Dough

In a large mixing bowl combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar and 1 tsp fine sea salt. Whisk to distribute dry ingredients evenly.

Add Liquids

Make a small well in the center of the dry mix. Pour in 3/4 cup warm water (100–110°F / 37–43°C) and 1 tbsp extra-virgin olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly springy. If dough is too sticky, dust with up to 2 tbsp additional flour; if too dry, wet fingers with a little water and continue kneading.

Rest

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rest at room temperature for 30–45 minutes until slightly puffy (not necessarily doubled).

Shape Flatbread

Preheat oven to 500°F (260°C) with a baking stone or heavy baking sheet placed on the middle rack. Sprinkle a sheet of parchment or a peel generously with 1 tsp cornmeal/semolina. Transfer dough to a lightly floured surface, gently deflate, and press or roll into a rectangle or oval about 10–12 inches long and 1/4-inch thick for a flatbread-style pizza.

Mix Sauce

In a small bowl combine 3/4 cup crushed tomatoes, 1 minced garlic clove, 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tbsp olive oil. Stir until well combined. Taste and adjust salt or herbs as desired. The sauce should be slightly loose — not thick — for even spreading.

Preheat & Prepare

If using a baking stone, make sure oven is fully preheated to 500°F (260°C). Transfer the shaped dough onto the prepared parchment or peel dusted with cornmeal.

Sauce the Flatbread

Use the back of a spoon to spread the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges for the crust.

Add Cheese

Evenly sprinkle 2 cups shredded low-moisture mozzarella across the sauced surface. Scatter 1/2 cup shredded provolone if using, and then sprinkle 2 tbsp grated Parmesan on top. Lightly shake 1/4 tsp crushed red pepper flakes over the cheese if you want a touch of heat.

Brush Edges

Brush the exposed dough edges with 1 tbsp olive oil to promote browning.

Bake

Using a peel or the parchment, slide the flatbread onto the hot baking stone or sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once at halfway, until the crust is golden and blistered at the edges and the cheese is melted and lightly browned in spots.

Finish

Remove flatbread from oven and transfer to a cutting board. Immediately scatter fresh basil leaves over the hot cheese so they wilt slightly. Let rest for 2–3 minutes, then cut into 6–8 slices with a pizza cutter or sharp knife.