Quick and easy meals are perfect for those warm summer days, especially when they are full of flavour and delicious! I made these simple flatbread “pizzas” last week and my family went crazy for them. Liam even said they were the best pizzas he’s ever had. We like to sett out a toppings bar so the kids can create there own, you may even be surprised what they choose. We hope you can enjoy this one evening with your family’s alfresco style. What’s my quick tip? Nan bread! Giving it a chewy soft crust that we all loved.
However, if you are looking for a simple flatbread recipe to make of your own, at the end of this post you’ll an amazing flat bread recipe when you have some extra time to prep dinner. Enjoy!
Monika’s favourite Summer Flatbread “pizza”
1 Store bought or homemade flatbread
A drizzle of olive oil
A handful of Armstrong shredded mozzarella
Sliced fresh peaches
Local asparagus thinly sliced
Summer squash thinly sliced
1. Pre-heat your oven to 400F or the bbq to medium-high (if using the oven line a baking sheet with parchment paper).
2. Arrange the flatbreads on the prepared baking sheet.
3. Drizzle a small amount of olive oil and add a generous handful of shredded mozzarella.
4. Layer in summer squash, asparagus and sliced peaches and top with a little more Armstrong shredded mozzarella.
5. Bake in the oven at 450 F for 10 minutes or on the bbq (medium-high heat) until the cheese is lightly golden and melted. Remove from the oven or bbq and top with prosciutto and chilli flakes.
Toppings Bar Suggestions
Armstrong Shredded Mozerella
Makes: 7-8 flatbreads
Prep time: 10 minutes
Inactive time: 2 hours
Cook time: 5-6 minutes per flatbread
4 cups all-purpose flour
2 tsp fine sea salt
1 tsp instant dried yeast
3 Tbsp olive oil
2 tsp sugar
1 1/3 cups warm water
1. In the bowl of your mixer fitted with the dough hook attachment add the warm water and yeast mix well and let stand for 3-5 minutes.
2. Add in the remaining ingredients, mix on low for 3-4 minutes until the dough comes together.
3. Cover the bowl with plastic wrap and let rest in a warm environment for up to 2 hours, or until the dough doubles in size.
4. Line a baking sheet with parchment paper and lightly dust with flour.
5. Portion the dough into equal portions (depending on how large you would like your flatbread) and let them rest on the prepared baking sheet for 10 minutes.
6. Line a bowl with a clean kitchen towel.
7. Roll or stretch out the flatbreads to a round shape and about 1/4 inch thick, place back on the baking sheet.
8. Using a cast-iron skillet or non-stick pan, add a small amount of oil, over medium-high heat cook the flatbread for 2 minutes on one side, flip and cook for another 2-3 minutes.
9. Remove from the pan and place it into the bowl with the kitchen towel and over the flatbread.
10. Repeat until all the dough is made.
* If you are making these for the pizzas they are going to get cooked again so you can be a little lighter on the browning and length of cooking of the flatbread. If you would like to use these to accompany a meal you can “char ” them longer and top them with things like fresh sea salt, garlic butter or herbs!