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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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