Homemade Mediterranean Flatbread
Crispy homemade dough topped with mozzarella, sun-dried tomatoes, olives, feta, and herbs for authentic Mediterranean flavors.
Equipment
- Baking sheet
- Rolling Pin
- Pastry brush
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil plus extra for brushing
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes oil-packed, drained, chopped
- 1/2 cup black olives sliced
- 1/2 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley chopped, for garnish
- 1 egg beaten with 1 tbsp water
- Non-stick cooking spray
Instructions
- Mix sugar and warm water in tempered bowl. Sprinkle yeast, let sit 2 minutes until foamy.
- Stir in olive oil, flour, and salt. Knead into smooth dough ball. Cover, rise 20-30 minutes.
- Preheat oven to 500°F. Spray baking sheets. Divide dough, roll thin oblong.
- Brush edges with egg wash. Top with mozzarella, sun-dried tomatoes, olives, feta, oregano, basil.
- Bake 10 minutes until golden. Garnish with parsley, slice, serve.
Notes
- Roll thin for crispiness.
- Pat toppings dry to prevent sogginess.
- High heat mimics stone oven.