Quick and Easy Flatbread Pizza
Ingredients
- 180 g water
- 1 tsp active dry or instant yeast or 9 g fresh yeast
- 1 tsp granulated sugar
- 300 g bread flour
- 1 tbsp olive oil, plus 1 tsp for brushing the dough
- 1 tsp salt
Toppings
- roasted aubergine
- cherry tomatoes
- vegan cheese
- wild garlic pesto or basil pesto
Preparation
Preheat oven at 220°C.
Place water in the TM mixing jar and warm 2 min/ 37°C/sp 3.
Add the yeast, sugar, flour, olive oil and salt on top and mix 5 sec/ sp 5. Knead for 2 minutes.
Transfer to a greased bowl and cover with cling film or clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature.
Prepare your favourite toppings.
Punch the dough down to release any air.
On a lightly floured parchment paper stretch the dough until it is very thin, don’t worry about the shape too much. You can also divide the dough and make 2 flat breads.
Prick a few holes with a fork and brush the dough with olive oil. Top with your favorite toppings.
Bake for 15-20 minutes.
Serve immediately. Enjoy!
Tips
You can add any toppings you like to your flatbread.
This flatbread dough is quicker, easier, and thinner than traditional pizza.
