So remember the Cherry Peppadew Sausage Stuffed Acorn Squash recipe? Well, I had quite a bit of leftover sausage that I wanted to put on a pizza. However, this isn’t just any pizza, it is a super quick and easy flatbread pizza dough recipe. AND…it’s made with a very unique ingredient that you probably already have in your refrigerator. Yogurt!!! Greek yogurt to be exact.
Shout out to Jamie Oliver for that quick and easy bread inspiration. After making a few tweaks, it’s my new favorite alternative for when I have no time or interest in waiting for bread to rise and then kneading it until my toddler graduates from college. No, thank you! I prefer a simpler alternative.
How to make this flatbread pizza recipe: Step-by-step
1. What you will need to make the flatbread–only 5 ingredients!
You’re gonna love this! This miracle bread can be made with just a few basic ingredients that you probably already have in the pantry and fridge:
- All-purpose flour
- Baking powder
- Greek yogurt (or drained plain yogurt)
- Extra virgin olive oil (I love using the garlic infused kind…delish!)
Easy already, right!
2. Make the dough
Begin by combining all of the dry ingredients into a large bowl. Next, add the yogurt mix it with the flour using a rubber spatula. Then, drizzle in the oil and mix it together a bit more before gently kneading the dough with your hand until all of the ingredients are just combined. Lastly, lightly flour a flat surface a rolling pin before rolling out the dough to your desired pizza dough thickness. Easy peasy!
3. Cook the dough
Although any skillet will work to cook the flatbread, I recommend using a cast-iron skillet if possible. It cooks evenly and provides an amazing, even golden-brown color to the flatbread that is incomparable to other skillets (in my humble opinion).
4. Layer on the toppings (or don’t and eat it like bread)
Remember, you can top your flatbread with whatever you like and make it your own. Or you can skip the toppings and just eat it like a piece of bread with a saucy dish or hearty stew. For me, good bread makes everything better (except those extra inches it adds to the waistline…smh).
This particular recipe uses my Cherry Peppadew Sausage and toppings that include some of the same ingredients in the sausage (i.e., dried reconstituted cherries and peppadew peppers). Layers of Monterey Jack cheese, feta, scallions, and herbs bring it on home for a sweet and savory pizza pie. But again, you can easily substitute every last one of these toppings with your own. The point is to have fun with making your flatbread pizza unique to your tastebuds.
A flatbread pizza recipe that is simple, yet versatile
Not only is this flatbread so simple that a child could make it, but it is also quite versatile. Feel free to play around with different flavor profiles and mix them right into the dough. Here are a few tasty combinations:
- Garlic Butter
- Garlic Herb & Cheese
- Kalamata Olive & Sun-dried Tomato
- Cinnamon Raisin (for a dessert version)
This is not an exhaustive list but you get the idea. What I love about this homemade flatbread recipe is that it is easy to customize and difficult to mess up. Plus, there is the added bonus of having a quick bread recipe in your back pocket whenever you need to whip some up!
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- 3/4 c all-purpose flour (plus 1 TB to flour the surface that will be used to knead the dough)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c greek yogurt*
- 2 TB garlic oil (or extra virgin olive oil)
Pizza Toppings (as featured but totally optional)
- Cherry Peppadew Sausage* (see recipe link in the Notes section) - OR - cooked ground sausage of your choice
- 2 c mozzarella or Monterey Jack cheese, grated
- 1/4 c feta, crumbled
- 1/4 c peppadew peppers, chopped
- 1/4 c dried cherries, steeped, chopped*
- 1/4 c scallions, sliced
- Garnish with fresh basil and chives (optional)
- Prep the flour. In a medium-size bowl, add the dry ingredients and stir to combine.
- Add the yogurt to the dry ingredients and combine using a rubber spatula or your hands until the dough forms into large clumps.
- Add the oil. Pour 1 TB of the oil onto the dough. Using your hand, combine the oil with the dough.
- Knead the dough. Lightly flour your counter or cutting board and a rolling pin. Empty the bowl of dough onto the floured surface. Gently knead it enough to ensure that all of the ingredients are just combined. Shape the dough into a ball and divide it in half.
- Roll out the dough. Roll out each half to about 8-10" in diameter. Drizzle 1/2 TB of the oil on each flatbread.
- Cook the dough. In a large cast-iron pan or heavy skillet on low-medium heat, place the flatbread oiled side down. Allow it to cook until the top of the dough begins to form large bubbles and the bottom becomes golden brown. Then, flip the flatbread to cook the other side. When it's done, move it onto a large baking sheet. Repeat this step with the second flatbread.
- Add your toppings. Begin by sprinkling the grated Monterey Jack cheese onto the flatbread. Then follow with the sausage, cherries, peppers, onion, and feta. Bake at 450 degrees for 8-10 minutes. Slice and serve.
You've just mastered quick and easy flatbread for pizza or whatever you like!
- Greek yogurt is highly recommended over plain yogurt due to its lower water content and thick consistency. If using plain yogurt, be sure to drain it in a cheesecloth the night before to remove the excess liquid.
- If a thicker crust is preferred, do not divide the dough in half. Just roll out all of the dough to about 10-12" in diameter before cooking it in the skillet.
- Steep the dried cherries by placing them a small bowl and covering them with warm water. Allow them to sit for about 3-5 minutes to soften and plump up before chopping.
Cherry Peppadew Sausage Recipe
**The following nutrition info only reflects the flatbread pizza dough (1 of 2 servings/pizza crusts) and not the toppings.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 3mgSodium: 434mgCarbohydrates: 38gFiber: 1gSugar: 2gProtein: 11g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.