Cheese Tomato Flatbread
Prep. Time:
15 mins plus 1 hour rising time
Baking Time:
15 mins
Total Time:
1 hour 30 mins
Serves:
2 large flatbreads (serves 6-8)
Serving Suggestions
Serve warm as an appetizer with balsamic reduction for dipping
Pair with a simple arugula salad and Italian wine
Cut into smaller pieces for party appetizers
Enjoy alongside minestrone soup or Italian wedding soup
Tips for Success
Don't overload with toppings or the flatbread will become soggy
For extra flavor, let the minced garlic infuse in the reserved sun-dried tomato oil for 10 minutes before using
The flatbread is best served immediately while the cheese is still melted
Store leftovers in the refrigerator and reheat in a 350°F oven for 5-7 minutes
Ingredients
Instructions
DOUGH:
In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Add flour, salt, Italian seasoning, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
FLATBREADS:
Preheat oven to 475°F (240°C). Line two baking sheets with parchment paper.
Punch down the dough and divide in half. On a floured surface, roll or stretch each piece into an oval or rectangle about ¼-inch thick.
Transfer dough to prepared baking sheets. Brush surfaces with reserved sun-dried tomato oil and olive oil.
Sprinkle minced garlic evenly over both flatbreads, followed by the chopped sun-dried tomatoes.
Generously distribute the grated cheddar cheese over the surface, leaving a small border around the edges.
Season with black pepper and chopped fresh basil.
BAKE:
Bake for 12-15 minutes until the edges are golden brown and the cheese is melted and bubbly.
Remove from oven and immediately sprinkle with coarse sea salt and additional fresh basil if desired.
Let cool for 2-3 minutes before slicing into wedges or rectangles.
