Recipe courtesy of Leah Itsines

Flatbread Pizzas

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 to 2 small flatbreads
Share This Recipe

Ingredients

Flatbread:

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  

Ham and Cheese:

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 

Margherita:

2 to 3 tablespoons tomato pasta sauce (Napolitano sauce)

1 small handful grated cheese 

1 teaspoon dried oregano 

2 to 3 fresh basil leaves  

Veggie:

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

  1. 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!
  2. 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. 
  3. 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.