- 1 1/2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 cup water
- 2 tsp extra-virgin olive oil, divided
- 1/2 cup pizza sauce
- 8 slices (16 oz) fresh mozzarella, broken into 1/2-inch pieces
- 1/2 cup basil, chopped chiffonade-style
- Dried oregano (optional)
- Red pepper flakes (optional)
To Make Flatbreads
- In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
- With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
- Preheat oven to 350°.
- Heat a medium skillet over medium heat and add about 1/2 teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding 1/2 teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)
To Assemble Pizzas
- Place flatbreads on a baking sheet.
- Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
- Bake for 8 minutes and serve warm.
You can buy flatbreads—but why do that when it’s so easy to make them from scratch? You can get as creative as you want with the toppings. Try this version here, or add any sort of toppings you like—pesto, ricotta, or your favorite vegetables.