Name: Flatbread Pizzas
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 to 2 small flatbreads
Ingredients: 1/4 cup self-rising flour, plus more for dusting; 3 heaped tablespoons natural Greek yogurt; 1 tablespoon extra-virgin olive oil, plus more for the pan; 1/4 teaspoon dried rosemary; Pinch of kosher salt; 2 to 3 tablespoons tomato pasta sauce (Napolitano sauce); 3 to 4 slices ham off the bone; 1 small handful grated cheese; 1 teaspoon dried oregano; 2 to 3 tablespoons tomato pasta sauce (Napolitano sauce); 1 small handful grated cheese; 1 teaspoon dried oregano; 2 to 3 fresh basil leaves; 2 to 3 tablespoons tomato pasta sauce (Napolitano sauce); 1 button mushroom, sliced; 1 small red bell pepper, sliced; 1/2 small red onion, sliced; 3 to 5 kalamata olives, pitted; 1 small handful grated cheese; 1 teaspoon dried oregano; 2 to 3 fresh basil leaves

Directions

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.

On Tonight

Flatbread Pizzas

Flatbread:

Ham and Cheese:

Margherita:

Veggie:

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