This flatbread pizza looks a mess but tastes amazing! It’s my winter-season take on a margherita pizza, in which I use pesto in place of fresh basil. Beginning with Greek Basil & Garlic Olive Oil in the dough and ending with a drizzle of Strawberry Basil Balsamic Vinegar, this flatbread is full of fresh flavor!
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Disaster Flatbread
Ingredients
- 1 c flour Plus a little more for rolling out the dough
- 2 Tbsp Pickle Creek Greek Basil & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 2/3 tsp baking powder
- 1/2 tsp salt
- 1/3 c ice cold water Plus a little more if dough is dry
- 1-2 Tbsp Pickle Creek Greek Basil & Garlic Infused Olive Oil For "sauce"
- 1 medium tomato, sliced
- 1 ball fresh mozzarella, sliced
- 1/4 c freshly grated Parmesan
- 2-3 Tbsp pesto
- 1-2 tsp Pickle Creek Strawberry Basil Balsamic Vinegar
Ingredients
- 1 c flour Plus a little more for rolling out the dough
- 2 Tbsp Pickle Creek Greek Basil & Garlic Infused Olive Oil Plus a little more for greasing the dough
- 2/3 tsp baking powder
- 1/2 tsp salt
- 1/3 c ice cold water Plus a little more if dough is dry
- 1-2 Tbsp Pickle Creek Greek Basil & Garlic Infused Olive Oil For "sauce"
- 1 medium tomato, sliced
- 1 ball fresh mozzarella, sliced
- 1/4 c freshly grated Parmesan
- 2-3 Tbsp pesto
- 1-2 tsp Pickle Creek Strawberry Basil Balsamic Vinegar
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Instructions
Combine the flour, baking powder, and salt in a large mixing bowl.
Drizzle in the 2 Tbsp of Greek Basil & Garlic Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub both sides of the dough with olive oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Brush the tops of the flatbreads with more Greek Basil & Garlic Olive Oil; this is the "sauce" for your flatbreads. Distribute tomato and fresh mozzarella slices evenly on the tops of your flatbreads. Dallop on pesto and sprinkle on Parmesan cheese.
Bake for ~15 minutes until crust and cheese are browned to your liking. Drizzle on just a little Strawberry Basil Balsamic Vinegar for some extra fresh flavor (you can omit the balsamic if you're not a fan of vinegar). Slice and serve hot. Enjoy!
