Easy Flatbread Pizza Recipe
This Italian-inspired flatbread pizza delivers authentic flavor with minimal effort. Crispy-edged dough topped with fresh tomatoes, mozzarella, and basil comes together in under 30 minutes. Perfect for weeknight dinners or casual entertaining.
Ingredients
- 500 g (3.5 cups) all-purpose flour
- 300 ml (1.25 cups) warm water
- 7 g (1.5 tsp) instant yeast
- 10 ml (2 tsp) salt
- 15 ml (1 tbsp) olive oil, plus more for brushing
- 200 g (7 oz) fresh mozzarella, torn into pieces
- 150 g (5 oz) fresh tomatoes, thinly sliced
- 15 g (0.5 oz) fresh basil leaves
- 5 ml (1 tsp) sea salt
- 2 ml (0.5 tsp) cracked black pepper
Instructions
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Mix warm water with instant yeast in a large bowl and let sit for 1 minute until foamy. Add flour, salt, and 15 ml olive oil.
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Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 5 minutes until smooth and slightly elastic.
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Divide dough into 4 equal portions and gently shape each into a ball. Cover loosely with a damp cloth and let rest for 5 minutes.
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Preheat oven to 240°C (475°F). Brush two large baking sheets with olive oil.
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Stretch each dough ball into a thin oval roughly 25 cm (10 inches) long and place on prepared baking sheets. Brush lightly with olive oil.
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Divide torn mozzarella and tomato slices evenly among the four flatbreads.
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Bake for 12–15 minutes until crusts are golden brown and cheese is melted and bubbly.
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Remove from oven and immediately scatter fresh basil leaves over each flatbread. Finish with a light drizzle of olive oil, sea salt, and cracked pepper.
Substitutions
- For dairy-free: replace mozzarella with dairy-free mozzarella alternative or cashew ricotta
- For whole wheat: substitute up to 150 g all-purpose flour with whole wheat flour for a nuttier flavor
- For vegetarian toppings: add sautéed mushrooms, roasted red peppers, olives, or caramelized onions
- For gluten-free: use certified gluten-free all-purpose flour blend with xanthan gum (adjust hydration as needed)
Tips
- Work quickly after stretching dough; if it springs back, let it rest 2–3 minutes before stretching again
- Add toppings sparingly to prevent a soggy center; this recipe is best kept simple and minimal
- For crispier crusts, bake on preheated pizza stones or cast-iron skillets instead of baking sheets
- Fresh tomatoes work best; if using canned, drain excess liquid to avoid sogginess
Italian flatbread pizza reflects the regional tradition of pane toscano and pizza al taglio (pizza by the slice), combining the simplicity of rustic bread-making with fresh seasonal toppings. This quick method honors the Italian philosophy of letting quality ingredients shine without unnecessary complexity.
Frequently Asked Questions
How long does Easy Flatbread Pizza Recipe take to make?
Easy Flatbread Pizza Recipe takes about 25 minutes total — 10 minutes of prep and 15 minutes of cooking — and makes 4 servings.
What can I substitute in Easy Flatbread Pizza Recipe?
You can adapt it easily: For dairy-free: replace mozzarella with dairy-free mozzarella alternative or cashew ricotta; For whole wheat: substitute up to 150 g all-purpose flour with whole wheat flour for a nuttier flavor; For vegetarian toppings: add sautéed mushrooms, roasted red peppers, olives, or caramelized onions.
How should I store leftover Easy Flatbread Pizza Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Easy Flatbread Pizza Recipe?
Each serving of Easy Flatbread Pizza Recipe has about 18g of protein and 520 calories.
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