Italian Flatbread Recipe

Make dough

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp sugar and 1 tsp salt. Add 3 tbsp warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 45–60 minutes until roughly doubled.

Shape flatbread

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Punch down the dough and transfer to a lightly floured surface. Roll or stretch into a roughly 10–12 inch oval or rectangle about 1/4 inch thick. Transfer to a piece of parchment if using a stone, or to a lightly oiled baking sheet.

Prepare toppings

Slice 8 oz fresh mozzarella into 1/4 inch slices and pat dry on paper towel to remove excess moisture. Thinly slice tomatoes to about 1/4 inch and cut 1 medium zucchini into 1/8-inch rounds or thin half-moons. Finely mince 1 clove garlic. Toss tomatoes and zucchini in a bowl with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp Italian seasoning and 1/4 tsp red pepper flakes to season evenly.

Assemble flatbread

Brush the prepared dough lightly with 1 tbsp olive oil and sprinkle the minced garlic evenly over the surface. Arrange mozzarella slices evenly on the dough, leaving a small border. Layer the seasoned tomato and zucchini slices over and between the cheese, overlapping slightly. Drizzle a little extra olive oil over the top if desired.

Bake

Slide the flatbread (on parchment or baking sheet) into the preheated oven. Bake for 10–14 minutes, until crust is golden at the edges and cheese is melted and bubbly. Rotate halfway through baking for even color.

Finish

Remove flatbread from oven and let rest 2–3 minutes. Scatter 8 fresh basil leaves torn or chiffonade-style over the top. Optionally sprinkle a small pinch of extra Italian seasoning or red pepper flakes to taste.

Make reduction

While the flatbread bakes, combine 1/2 cup balsamic vinegar and 1 tsp brown sugar or honey (optional) in a small saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about half and syrupy, about 6–10 minutes. It will thicken more as it cools—remove from heat when it coats the back of a spoon.

Drizzle and serve

Using a spoon, lightly drizzle the balsamic reduction over the baked flatbread in a thin zigzag pattern. Slice into 6–8 pieces and serve immediately.