Flatbread Pizza
Ingredients
Flatbread
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2 cups All-purpose flour, plus more for surface
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2 teaspoons Baking powder
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1 teaspoon Kosher salt
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1/2 teaspoon Baking soda
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1 cup Plain Greek yogurt
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2 tablespoons Olive oil
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Vegetable oil, for pan
Topping
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2 teaspoons Extra-virgin olive oil
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12 ounces Grape tomatoes, halved
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1/4 Small red onion, sliced
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2 teaspoons Freshly chopped oregano
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Kosher salt
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Freshly ground black pepper
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8 ounces Mozzarella, sliced into 1/4 thick rounds
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Balsamic glaze, for serving
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2 cups Arugula
Method
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01Preheat oven to 400℉. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.
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02Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.
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03Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
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04In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomatoes, and onions and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.
