Description
This Homemade Flatbread Pizza recipe is a game changer! With a crispy, chewy crust and endless topping possibilities, this easy-to-make flatbread is perfect for quick weeknight dinners or fun weekend meals. The dough comes together quickly, and you can get creative with your favorite ingredients. Whether you prefer classic cheese and pepperoni or something more gourmet, this flatbread will deliver every time!
Ingredients
Scale
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water (100-110°F)
- 2 cups (250g) all-purpose or bread flour
- 1 Tablespoon (15ml) olive oil, plus more for brushing
- 1 teaspoon salt
- Optional: 1 teaspoon garlic powder or 1 clove minced garlic
- Optional: 1 teaspoon Italian seasoning
Instructions
- Activate the yeast: In a bowl, whisk together the yeast, sugar, and warm water. Cover loosely and let sit for 5-10 minutes until foamy.
- Mix the dough: Add flour, olive oil, salt, and any optional seasonings. Mix on low speed or by hand until combined into a soft, slightly sticky dough. Add more flour as needed.
- Knead the dough: Knead on a floured surface or with a mixer for 6-8 minutes until the dough is smooth and slightly tacky. It should bounce back when poked.
- Let the dough rise: Place the dough in a greased bowl, cover, and let it rise at room temperature for 45 minutes.
- Preheat the oven: While the dough is resting, preheat the oven to 475°F (246°C) and prepare your toppings.
- Shape the dough: Punch down the dough, divide it in half, and shape each half into a 1/4 inch thick flatbread. Place on a parchment-lined baking sheet.
- Add toppings: Brush with olive oil and top with your desired ingredients.
- Bake: Bake the flatbread pizzas for 15-20 minutes, until the crust is golden and crispy.
- Serve and enjoy: Slice and serve warm. Store leftovers in the refrigerator for up to 1 week.
Notes
- You can prepare the dough ahead of time and store it in the fridge for up to 2 days before using.
- For a crisper crust, use a pizza stone if available.
- Leftover flatbread can be frozen for up to 2 months. Reheat directly from frozen.
- Prep Time: 1 hour (includes rise time)
- Cook Time: 15-20 minutes