Small Cheese N' Pep Flatbread Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Stir briefly and let sit 3–5 minutes until slightly foamy. In a medium bowl, whisk together the flour and salt.

Form dough

Make a well in the flour, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead about 4–6 minutes until smooth and elastic. If dough is sticky, dust with up to 1 tablespoon additional flour; it should be soft and slightly tacky but not wet.

Rest

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest 20–30 minutes at room temperature until slightly puffy. This small amount of yeast and short rest produce a quick, tender flatbread.

Preheat and shape

Preheat oven to 475°F (245°C). If using a baking sheet, place it in the oven to heat for 10 minutes; if using a pizza stone, preheat it as well. Lightly oil or flour a work surface. Turn the rested dough out and gently press or roll into a small oval or round about 7–8 inches across and roughly 1/8–1/4 inch thick.

Brush with oil and season

Place shaped dough on a piece of parchment (or a floured peel). Brush the top lightly with 1/2 teaspoon olive oil. Sprinkle the dried oregano evenly and a pinch of coarse salt and crushed red pepper flakes.

Add cheese and peppers

Scatter the shredded mozzarella and grated cheddar evenly over the dough, leaving a 1/4-inch edge. Distribute the pickled pepper rings over the cheese so every bite has some pepper flavor.

Bake

Slide the flatbread (with parchment) onto the preheated baking sheet or stone. Bake 7–9 minutes until the crust is blistered and golden at the edges and the cheese is melted and beginning to brown in spots. Rotate once halfway through for even browning if necessary.

Finish

Remove from oven and transfer to a cutting board. Immediately sprinkle the flaky sea salt, and if using, tear and scatter the fresh basil leaves and drizzle 1/2 teaspoon extra-virgin olive oil over the top. Let rest 2 minutes before slicing.