This flatbread pizza recipe is one of my favorites because it only takes two ingredients to make! If you don’t have self-rising flour, you can mix 1 cup of all-purpose flour with 1 1/4 teaspoons of baking powder. As for toppings, you can add whatever you’d really like. In this particular recipe, I used beets that I was given at a produce conference and ingredients I had in my garden and refrigerator. I love the pairing of the sweet and earthy beets with the fresh mint and salty gorgonzola.
June 11, 2019
Persons
24
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 cup self-rising flour
- 1 cup Greek yogurt
- 2 tablespoons olive oil, divided
- 2 cloves garlic
- 1 cup shredded Italian blend cheese
- 1 cup sliced LoveBeets
- 1/2 jalapeño, minced (optional)
- 2 tablespoons Gorgonzola crumbles
- 2 tablespoons chiffonaded mint
Instructions
- Preheat oven to 400 degrees.
- Using the olive oil, grease a baking sheet.
- In a medium bowl, combine flour and yogurt. Mix until it forms a ball. Divide the ball in half and place on a flat, floured surface. Roll out the balls to form small, circular pizzas. Place on greased baking sheet.
- Drizzle olive oil on top of each pizza and lightly spread it with fingers.
- Using a microplane, grate one clove of garlic onto each dough. Spread the garlic on top of the dough with a butter knife.
- Sprinkle cheese on top of both pizzas.
- Arrange beet slices on each pizza. Add minced jalapeño to both pizzas. Sprinkle Gorgonzola on both pizzas.
- Bake for 20 minutes. When the flatbread pizzas come out and have cooled slightly, sprinkle the chiffonade of mint.
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