Flatbreads Recipe

In a large bowl, whisk together the flour, instant yeast, sugar, and salt until evenly combined.

Add warm water and 1 tablespoon olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium for 4–5 minutes.)

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Punch down the dough and divide into 4 equal portions. Shape each portion into a ball, cover, and rest for 10 minutes before rolling.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat. If not, use a heavy baking sheet inverted on the middle rack.

On a lightly floured surface, roll each dough ball into a 9–10 inch oval or round about 1/8–1/4 inch thick. Brush the top of each flatbread lightly with remaining 1 teaspoon olive oil.

Bake plain for 4–6 minutes until just set and barely golden if you prefer a slightly charred base before toppings. Otherwise proceed to top immediately and bake with toppings as directed below.

Prep chicken

If chicken is not cooked, season a 8 oz breast with salt and pepper and poach in simmering water for 10–12 minutes until internal temperature reaches 165°F (74°C). Shred with two forks. Toss shredded chicken with 1 tablespoon BBQ sauce to coat evenly.

Place a rolled dough round on a piece of parchment or a preheated pizza stone. Spread additional 1–2 teaspoons of BBQ sauce across the dough if you like a saucier base (optional).

Distribute the BBQ-coated shredded chicken in an even layer over the flatbread, leaving a 1/2-inch rim.

Scatter 1/4 cup thinly sliced red onion over the chicken and sprinkle 1/2 cup shredded smoked gouda or mozzarella evenly.

Bake at 500°F (260°C) on the hot stone or inverted baking sheet for 6–8 minutes, until cheese melts and crust is golden and blistered.

Remove from oven, sprinkle with chopped cilantro, and let rest 1–2 minutes before slicing. Serve hot.

In a skillet over medium heat, add 1 tablespoon olive oil. Crumble in 6 oz sausage and cook, breaking up pieces, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.

Add minced garlic to the skillet and cook 30 seconds until fragrant. Add chopped spinach and sauté until wilted, about 1–2 minutes. Stir in a pinch of black pepper and remove from heat.

If using ricotta as a base, dollop and lightly spread 1/4 cup ricotta over the rolled dough leaving a 1/2-inch rim. Otherwise skip ricotta and proceed.

Top with the cooked sausage and spinach mixture, then sprinkle 1/2 cup shredded mozzarella evenly over the flatbread.

Bake on the preheated stone or sheet at 500°F (260°C) for 6–9 minutes until cheese is bubbly and crust is golden.

Remove from oven and let sit 1–2 minutes before slicing. Finish with an optional dusting of red pepper flakes to taste.

Prepare the dough rounds as directed above and either bake plain for 4 minutes to set the base or bake topped lightly with a little olive oil for 4–5 minutes until the crust just puffs.

Once the flatbread crust is baked and still warm, arrange the thinly sliced heirloom tomatoes evenly over the surface. Scatter torn basil leaves on top.

Place the burrata in the center of the flatbread and gently pull or tear pieces outward so the creamy interior spreads slightly across the tomatoes (or tear into pieces and distribute).

Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic glaze over the top. Season with 1/4 teaspoon coarse sea salt, 1/8 teaspoon freshly ground black pepper and a light sprinkle of lemon zest if using.

No additional baking is necessary; serve immediately so burrata remains creamy and fresh. Slice and enjoy.

For any flatbread, finish with a pinch of red pepper flakes to taste for heat, or additional fresh herbs like more cilantro or basil depending on topping.

Allow flatbreads to rest 1–2 minutes after baking before slicing to avoid losing toppings. Use a pizza cutter or sharp chef's knife to cut into 6–8 slices per flatbread.