Recipe Index

Ingredients

• 2 cups all-purpose flour, plus more for surface
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup plain Greek yogurt
• 2 Tbsp. olive oil
• Vegetable oil, for pan
• 12 oz. grape tomatoes, halved
• 1/4 small red onion, sliced
• 2 tsp. extra-virgin olive oil
• 2 tsp. freshly chopped oregano
• Kosher salt
• Freshly ground black pepper
• 8 oz. mozzarella, sliced into 1/4" thick rounds
• Balsamic glaze, for serving
• 2 cups arugula

Method

1. Heat the oven to 400F and whisk the flour, baking powder, kosher salt and baking soda together in a large bowl, then add the Greek yogurt and the 2 tablespoons of olive oil and mix until no dry spots remain.
2. Knead the dough on a lightly floured surface for 3 to 4 minutes until smooth, adding a little more flour if it sticks, then divide it into 3 pieces and roll each one into a round about 1/4 inch thick.
3. Cook the flatbreads in a large skillet or griddle over medium-high heat with enough vegetable oil to coat the pan, about 2 minutes per side, until each one is golden in patches.
4. Toss the halved grape tomatoes and sliced red onion with the extra-virgin olive oil, chopped oregano and a seasoning of kosher salt and black pepper.
5. Lay the mozzarella slices over the griddled flatbreads, spoon the tomato mixture on top and bake for about 15 minutes, until the cheese has melted over the tomatoes.
6. Drizzle the hot flatbread pizzas with balsamic glaze, pile the arugula over the top and serve them while the bases are still crisp underneath.

Prep: 15 mins · Total: 50 mins

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data