Flat Bread Pizza Dough Recipes

Steps:

• For the flatbread: In a small mixing bowl, add the self-rising flour, yogurt, olive oil, rosemary and salt and mix. It might seem like the consistency is sticky, but this is okay!
• Dust a bench top with more of the flour and knead the dough until it forms a ball. If it's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until 1/2 centimeter (1/4 inch) in thickness.
• Heat a small splash of olive oil in a small pan over medium heat. Once hot, transfer the flatbread over and cook until light brown, about 2 minutes. Then flip and cook on the other side for another minute. Serve topped with one of the pizza topping combinations.

Steps:

• Preheat the oven to 435 degrees F (225 degrees C).
• Place tortilla on a pizza stone and brush with 1 tablespoon olive oil. Sprinkle with oregano, salt, and pepper. Layer with zucchini slices, tomato slices, spinach, olives, and Parmesan cheese. Add more oregano, salt, and pepper, then sprinkle with red pepper flakes. Drizzle with remaining olive oil.
• Bake in the preheated oven until tortilla is crispy and cheese is melted, about 15 minutes. Remove from the oven, slice, and eat.

Steps:

• 1. Process the flour and 2 teaspoons salt in the bowl of a standing mixer fitted with the dough hook until thoroughly incorporated, 1 minute.
• 2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.
• 3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
• 4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 1 1/2 to 2 hours.
• 5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. The balls of dough can be individually wrapped in plastic and frozen for up to 2 months.

Steps:

• Preheat oven to 350'. Place Flat Out bread on cookie sheet and spray lightly with olive oil cooking spray. Place in oven for 5 minutes, just to crisp up the flat out. Remove from oven and turn over flat bread. Spread the pesto on the Flat Out, and top with the toppings of your choice. I personally love the mushrooms, roasted red peppers, spinach onion and tomato combo. Sprinkle 1/4 cup of gargonzola cheese over toppings. Bake in 350' oven for about 10 minutes or until toppings are hot. Watch to make sure the Flat Out does not burn. Slice and enjoy!