Can I just say that flatbreads, and even more specifically this recipe, are some of my favorite things to eat? I could literally eat them everyday! They are a quick and simple dish that work great as an appetizer, or as dinner paired with salad or fries!
A nice house salad, or some roasted potato wedges could go really well with this dish. The flatbread is very light so adding a few sides is a perfect touch!
The roasted tomatoes covered in cheese and spinach was a perfect addition to the creamy white garlic sauce that was used as a base.
When I first made this recipe, it was such a big hit with my family. They would continuously request it from me and I wouldn't mind because it was so easy and so delicious! Flatbreads are such versatile dishes because you can add whatever you want and how much you want of it.
I'm sure you're wondering, what's the difference between this and a pizza? Well flatbreads are a lot thinner with lighter toppings and a much lighter sauce than pizza has. They tend to come out a bit crispier as well! With the dough recipe that I have for you guys, you can either make a pizza out of it, or roll it out very thin to create a flatbread like I have done.
I absolutely love this Italian-inspired dish. These flavors work so well together and I just love how roasted tomatoes taste on anything. Add or take out any toppings you like, but this is exactly how I prefer it! I hope you enjoy this recipe!
Prep Time: 30 minutes Serves: 4 People
Cook Time: 20 minutes
Total Time: 50 minutes
INGREDIENTS
For the Dough
1 cup Warm water
1/2 Tbsp. Active yeast
1/2 Tbsp. Salt
3 cups Flour, divided in half
2 Tbsp. Olive oil
For the Flatbread
1/2 cup Prego Roasted Garlic Parmesan White sauce
1/2 cup Mozzarella cheese
1/2 cup Italian cheese
1/4 cup Feta cheese
1/2 cup Spinach, chopped
1/2 cup Cherry tomatoes, sliced in half
1/4 cup Mushrooms, sliced
1/4 cup Broccoli, chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Salt
1/4 tsp. Italian seasoning
INSTRUCTIONS
In a small bowl, mix together warm water and yeast. Allow to stand for 5 minutes until the yeast proofs.
Once it has proofed, transfer to a mixer and add 1 1/2 cups of flour. Mix well, with a dough hook.
Pour into a medium size bowl and add the rest of the flour and the salt. Knead the dough until it is smooth and cover the bowl with saran wrap and let it rest for about 20 minutes.
Preheat oven to 400 degrees
Remove dough from the bowl and continue to knead, adding a little more flour at a time (a tablespoon at a time) until the dough isn't sticky anymore.
Roll out the dough very thin with a rolling pin.
In a 9x13 baking tray, grease it with the olive oil.
Spread the dough onto the greased pan.
Add the white sauce as the base of the flatbread.
Spread all three cheeses on top of the sauce.
Add the vegetable toppings.
Sprinkle the spices on top of the flatbread.
Bake for 18-20 minutes until the edges are golden brown and crispy.
Slice, Serve, and Enjoy!
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