Tomato, Mushroom, Artichoke Flat Bread Recipe

Name: Tomato, Mushroom, Artichoke Flat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; ⅛ teaspoon baking powder; ½ teaspoon sea salt; ½ cup warm water; 3 tablespoons extra virgin olive oil; fresh basil leaf; 2 tablespoons olive oil; 6 garlic cloves, thinly sliced; ½ cup grated parmesan cheese; ½ cup shredded mozzarella cheese; 3 heirloom tomatoes or 3 roma tomatoes, thinly sliced; salt & pepper; ⅓ cup pecorino romano cheese, shaved

Servings: persons

1 ¼ cups all-purpose flour
⅛ teaspoon baking powder
½ teaspoon sea salt
½ cup warm water
3 tablespoons extra virgin olive oil
fresh basil leaf
2 tablespoons olive oil
6 garlic cloves, thinly sliced
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
3 heirloom tomatoes or 3 roma tomatoes, thinly sliced
salt & pepper
⅓ cup pecorino romano cheese, shaved

1
For the dough, combine the flour, baking powder and salt in a large bowl.
2
Stir with a whisk to blend.
3
Combine the water and oil in a cup and stir into dry ingredients.
4
Transfer the dough to a floured work surface and knead until smooth - about 5 minutes.
5
Divide the dough in half, cover with a damp towel and let dough rest for 30 minutes.
6
Sautee the garlic in the 2 TBsp of olive oil until browned.
7
Preheat oven to 400 degrees F. with a pizza stone if you have one.
8
Flatten each dough ball into a disk roll into an 8-inch round.
9
Place the rounds directly on the pizza stone.
10
If not using a pizza stone, place on a baking sheet.
11
Prick the dough all over with a fork and bake for 10-12 minutes or until just golden.
12
Remove from the oven and increase the temperature to 425 degrees F.
13
Sprinkle half the parmesan and mozarella on each baked bread.
14
Place the breads on the stone or baking sheet and bake for 10 minutes until the cheese melts and just starts to brown.
15
Remove from the oven and layer each round with tomato and/or additional veggies, garlic, basil leaves and shaved pecorino and return to oven for about 5 minutes or until the pecorino turns slightly golden.
16
Remove from oven and slice with pizza wheel and cut each round into 6 slices.
17
Serves 4 as a first course or 2 for a small entre.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, ⅛ teaspoon baking powder, ½ teaspoon sea salt, ½ cup warm water, and more.

Yes, Tomato, Mushroom, Artichoke Flat Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato, Mushroom, Artichoke Flat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions