Santa Margarita Flatbread Recipe
Tomato sauce, mozzarella, tomatoes, and basil.
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
Activate the Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until frothy.
Make the Dough
In a large bowl, mix together the all-purpose flour and salt. Once the yeast is activated, add it along with olive oil to the flour mixture. Stir until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Flatbread
Preheat the Oven
Preheat your oven to 475°F (245°C) to prepare for baking the flatbread.
Roll Out the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle or circle, about ¼ inch thick.
Add Sauce and Toppings
Transfer the rolled dough to a baking sheet. Spread the tomato sauce evenly over the flatbread. Sprinkle the shredded mozzarella cheese on top, followed by the sliced fresh tomatoes. Season with salt and pepper to taste.
Bake the Flatbread
Place the assembled flatbread in the preheated oven and bake for about 12-15 minutes, or until the cheese is bubbly and the edges are golden brown.
Garnish and Serve
Remove the flatbread from the oven and immediately top with fresh basil leaves. Let it cool for a few minutes, slice, and serve warm.