Recipe courtesy of Leah Itsines
Flatbread Pizzas
- Level: Easy
- Yield: 1 to 2 small flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 420
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 21
- Cholesterol
- 67
- Sodium
- 1143
- Total: 15 min
- Active: 15 min
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
- 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.