Homemade pizza is super delicious, but it takes a bit of time and special attention. These flatbread pizzas come together MUCH faster, and they're just and cheesy and flavorful as the classic.
We love topping ours with tomatoes and arugula when they're in season, but if you're making them in the winter try them topped with root veggies like roasted Brussels sprouts or roasted carrots instead!
Anyone who says that money cannot buy happiness has clearly never spent their money on pizza.
- 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 Cup. arugula
Pizza makes anything possible.
- Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.
- The group is part of the Hepatic Vascular Cell Sign Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.
- Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
- In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomatoes, and onions and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.