Flatbread Pizza with Tomatoes, Red Onion, and Arugula Recipe

Introduction

This flatbread pizza is a quick and delicious way to enjoy homemade pizza without the fuss of traditional dough. Soft, golden flatbreads topped with fresh mozzarella, juicy tomatoes, and zesty arugula make for a satisfying meal any day of the week.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, kosher salt, and baking soda. Add the Greek yogurt and olive oil, mixing until the dough has no dry spots.
2. Step 2: Lightly flour a clean surface and transfer the dough onto it. Knead the dough for 3 to 4 minutes until smooth, adding more flour if it feels sticky.
3. Step 3: Divide the dough into 3 equal pieces. Roll each piece out into a round about 1/4 inch thick.
4. Step 4: Heat a large skillet or griddle over medium-high heat. Add enough vegetable oil to coat the pan bottom. Cook each flatbread for approximately 2 minutes per side, until golden. Add more oil as needed while cooking the remaining flatbreads.
5. Step 5: In a medium bowl, toss the halved grape tomatoes, sliced red onion, extra-virgin olive oil, and chopped oregano. Season with kosher salt and freshly ground black pepper to taste.
6. Step 6: Place the cooked flatbreads on a baking sheet. Top each with slices of mozzarella and then the tomato-onion mixture.
7. Step 7: Bake in the preheated oven for about 15 minutes, or until the cheese has melted and is bubbly.
8. Step 8: Remove from the oven and drizzle with balsamic glaze. Top with fresh arugula before serving.

Tips & Variations

• For extra flavor, you can add a sprinkle of red pepper flakes to the tomato mixture.
• Swap out arugula for fresh basil or spinach for a different leafy green option.
• Use flavored olive oil, such as garlic-infused, to brush the flatbreads before cooking.
• To make it vegetarian-friendly, ensure the balsamic glaze contains no added animal products.

Storage

Store leftover flatbread pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F (175°C) oven until warmed through to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Bring it to room temperature before rolling it out and cooking.

What can I do if I don’t have Greek yogurt?

You can substitute plain regular yogurt, but Greek yogurt works best because it’s thicker and helps create a better dough texture.

Flatbread Pizza with Tomatoes, Red Onion, and Arugula Recipe

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★★★★★

4.6 from 627 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 3 medium flatbread pizzas 1x
• Diet: Vegetarian

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Description

This Flatbread Pizza recipe features a quick and easy homemade flatbread topped with fresh mozzarella, a vibrant roasted grape tomato and red onion mixture, and peppery arugula. The dough is made with plain Greek yogurt for a tender texture, cooked on the stovetop, then finished in the oven for melty cheese and a deliciously balanced flavor garnished with balsamic glaze.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour, plus more for surface
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• Vegetable oil, for pan

Topping

• 12 ounces grape tomatoes, halved
• 1/4 small red onion, sliced
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons freshly chopped oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8 ounces mozzarella, sliced into 1/4 inch thick rounds
• Balsamic glaze, for serving
• 2 cups arugula

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Instructions

1. Preheat and prepare dry ingredients: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until well combined.
2. Make the dough: Add the plain Greek yogurt and 2 tablespoons olive oil to the dry ingredients. Stir and mix until the dough comes together with no dry spots remaining.
3. Knead the dough: Lightly flour a clean work surface. Transfer the dough onto it and knead for 3 to 4 minutes until smooth, adding a bit more flour if the dough feels sticky.
4. Divide and roll out dough: Divide the dough into 3 equal pieces. Roll each piece into a roughly 1/4 inch thick round shape on the floured surface.
5. Cook flatbreads on stovetop: Heat a large skillet or griddle over medium-high heat. Add enough vegetable oil to coat the bottom of the pan. Place one flatbread in the pan and cook until golden brown, about 2 minutes. Flip and cook the other side for another 2 minutes. Repeat with remaining flatbreads, adding more oil as needed.
6. Prepare the tomato topping: In a medium bowl, combine halved grape tomatoes, sliced red onion, 2 teaspoons extra-virgin olive oil, and freshly chopped oregano. Season with kosher salt and freshly ground black pepper to taste, and toss gently to combine.
7. Assemble and bake the pizzas: Place the cooked flatbreads on a baking sheet. Top each with evenly sliced mozzarella rounds, then spoon the tomato and onion mixture over the cheese. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
8. Finish and serve: Remove pizzas from the oven. Drizzle balsamic glaze over each, then top with fresh arugula. Serve immediately for the best flavor and texture.

Notes

• You can substitute plain Greek yogurt with regular yogurt, but the dough may be slightly less tangy.
• For a crispier crust, cook flatbreads a bit longer on the stovetop before adding toppings.
• Balsamic glaze can be homemade by reducing balsamic vinegar until thickened or purchased pre-made.
• Make sure to slice mozzarella evenly for consistent melting.
• These flatbread pizzas are best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: flatbread pizza, Greek yogurt dough, homemade pizza, mozzarella pizza, quick pizza recipe, stovetop pizza, easy flatbread