Homemade pizza Italian is super-delicious, but it takes a bit of time and extraordinary attention. These flatbread pizzas come together much faster, and they’re simply as tacky and flavorful as the classic version. We love topping ours with tomatoes and arugula when they’re in the season, however, if you’re making them in the winter, strive them topped with root veggies like roasted brussels sprouts or roasted carrots instead!
1/2 tsp. baking soda
Vegetable oil, for pan
Freshly ground black pepper
Balsamic glaze, for serving
- 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.
- 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, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.