Italian Flatbread Recipe
Sopressata, smoked mozzarella, san marzano tomato, jalapeño, basil, spicy copra nectar
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Ingredients
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Flatbread
Toppings
Method
Preparing the Flatbread
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Stir until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Flatbread
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C).
- 6
Shape the Flatbread
Once risen, punch down the dough and roll it out into a rectangular shape on a floured surface.
- 7
Add Toppings
Transfer the rolled dough to a baking sheet. Spread the San Marzano tomatoes evenly on top, then layer with sopressata, smoked mozzarella, sliced jalapeño, and fresh basil leaves.
- 8
Drizzle the Nectar
Drizzle spicy copra nectar over the top of the assembled flatbread.
- 9
Bake
Bake in the preheated oven for about 12-15 minutes or until the flatbread is golden and the cheese is melted.
- 10
Serve
Remove from the oven, let cool slightly, slice, and serve warm.
