Disaster Flatbread
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
  • 1c flourPlus a little more for rolling out the dough
  • 2Tbsp Pickle Creek Greek Basil & Garlic Infused Olive OilPlus a little more for greasing the dough
  • 2/3tsp baking powder
  • 1/2tsp salt
  • 1/3c ice cold waterPlus a little more if dough is dry
  • 1-2Tbsp Pickle Creek Greek Basil & Garlic Infused Olive OilFor “sauce”
  • 1medium tomato, sliced
  • 1ball fresh mozzarella, sliced
  • 1/4c freshly grated Parmesan
  • 2-3Tbsp pesto
  • 1-2tsp Pickle Creek Strawberry Basil Balsamic Vinegar
Instructions
  1. Combine the flour, baking powder, and salt in a large mixing bowl.
  2. 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.
  3. Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
  4. 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).
  5. 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.
  6. 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!