By Mydeliciouskreations
Mediterranean Flatbread Pizza
7 steps
Prep:30minCook:1h 45min
This Mediterranean flatbread pizza was the perfect switch up on our classic Pizza Friday’s! I made a vegetarian pizza and a cheese pizza, however, you can add whatever topping on top that you would like. I added flavors like za’atar, pesto, and Kalamata olives to really bring those Mediterranean flavors to life. Another great idea of a base for your flatbread instead of pesto is HUMMUS! Hummus is a Mediterranean staple and would definitely be a great addition to this flatbread as a base or dipping sauce! For a full step-by-step check out my socials: TikTok- @mydeliciosukreations and Pinterest- @eattolivenutrition
Updated at: Thu, 17 Aug 2023 07:02:13 GMT
Nutrition balance score
Good
Glycemic Index
71
High
Glycemic Load
22
High
Nutrition per serving
Calories239.6 kcal (12%)
Total Fat9.6 g (14%)
Carbs31.4 g (12%)
Sugars2.2 g (2%)
Protein6.7 g (13%)
Sodium713.2 mg (36%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the flatbread dough
1 ½ cupswater
warm
1 packageactive yeast
1 Tbspsea salt
2 Tbspolive oil
2 tsphoney
or raw sugar
3 ½ cupsall purpose flour
For the pesto
Toppings ( I used)
Instructions
For the dough
Step 1
*NOTE* I used my bread bread maker to make my dough, so, if that is what you can do as well just follow the instructions on how to make pizza dough according to your bread makers’ instructions. If you are not using your bread maker follow the instructions below: In a large bowl combine warm water, honey (or sweetener of choice), and yeast. Let sit until yeast has proofed (or has become frothy and/or bubbly and has expanded in size) about 10 minutes.
Step 2
After the yeast mixture has set add the salt and the oil and mix. *NOTE* due to the mixing of oil and water it may look like the oil is separating from the mixture which is ok. Add in the flour and mix until a sticky dough us formed.
Step 3
Transfer dough to a lightly floured surface and kneed (adding flour as needed, but do not add too much flour, the stickier the dough, the lighter and more airy the pizza dough:)) for about 10 minutes or until a smooth dough ball is formed. Add the dough into an oiled bowl and let rise covered in a warm place for 1-2 hours or until dough has doubled in size. I like to open my oven and even boil some water to help the dough proof easier. I also cover my bowl with plastic wrap so that all of the heat gets entrapped into the bowl to promote a fluffier proof!
Step 4
Once the dough had risen place dough on a lightly floured surface kneeling again for 5-10 minutes. Roll the dough out as you please or store refrigerated for up to 3 days!
For the pesto
Step 5
Remove all the bulky stems from the basil and rinse thoroughly. After rinsing pat dry and pace in a blender along with remaining ingredients. Blend until your desired consistency *you should not need to add liquid to help blend the mixture. Between the oil and the basil being made mostly of water it will blend fine without additional liquid!
Assembling the flatbread pizza!
Step 6
Roll out your pizza dough into as thin (or flat) of a rectangle you can and place on a baking dish lined with parchment paper. Add a layer of pesto, followed by mozzarella (which will help the toppings stick to the dough), followed by remaining toppings (feel free to get creative with your toppings) and lastly with remaining mozzarella. Top with Parmesan cheese, salt, Italian seasoning and za’atar.
Step 7
Bake at 475 degrees for 10-15 minutes or until flatbread is to your desired preference. Let cool for 10 minutes and top with parsley and balsamic vinegar for additional color and flavor!
Notes
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