Tuscany Flatbread Recipe
A flavorful flatbread topped with fresh ingredients.
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Ingredients
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Flatbread and Toppings
Method
Preparation
- 1
Prepare the Dough
In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 2
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 lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 4
Shape the Flatbread
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into two equal portions. Roll out each portion into a rectangle or oval shape, about 1/4 inch thick.
- 5
Add Toppings
Transfer the shaped flatbreads to a baking sheet or a preheated pizza stone. Top each flatbread with halved cherry tomatoes, chopped basil, and shredded mozzarella cheese. Drizzle with balsamic glaze and sprinkle with cracked black pepper.
- 6
Bake
Bake in the preheated oven for 10-12 minutes, or until the flatbreads are golden brown and the cheese is bubbly.
- 7
Serve
Remove from the oven and let cool slightly. Slice and serve warm, garnished with additional fresh basil if desired.