Farmer's Flatbread

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Farmer's Flatbread

It’s not uncommon for me to go out for happy hour with my mom friends and order some wine and flatbreads to share. Maybe they are topped with arugula and pears drizzled with balsamic, or maybe there’s melted gouda and crispy prosciutto. They’ll probably be served on cute wooden boards, and they are definitely delicious. But let’s face it, flatbread is just a sophisticated take on pizza. And yet, I don't think we’ve ever gone out for pizza. (I love pizza!) 

Ironically, at home I don’t think our family ever eats pizza on a weeknight. Not sure how or why this became my “rule”. But, when I change the narrative, it’s easy to bring Friday pizza night to hump day. With a salad, or some carrot sticks, this recipe for “fancy pizza” makes a perfect weeknight meal. It hits all the notes for family supper: “kid food”, elevated toppings, adaptable around taste buds, and fun! 

My plan is to make this flatbread into my own happy hour at home — maybe serving with some white wine if I run out of time, but otherwise hoping to whip up this twist on the aperol spritz for a mid-week lift. For my non-drinkers, these have been hard to keep stocked in our house lately. For everyone, happy flatbread supper, cheers!

Bake a flatbread that requires only a quick knead and no rest time, topped with a white garlic sauce and delicious spring veggies.

  • Active Kitchen Time: 30-40 minutes
  • Bake Time: 18 minutes
  • Yield: 6 servings


  • 1 cup cherry tomatoes
  • 8 leaves basil
  • 2 cups flour
  • 1 tsp + ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¾ cup water
  • 2 Tbsp olive oil
  • 2 tsp baking powder
  • ¼ tsp garlic powder
  • ½ cup whole milk ricotta
  • ⅓ cup heavy cream
  • 2 cups shredded mozzarella cheese
  • 3 Tbsp grated Parmesan
  • ½ cup frozen corn

Supper Smarts:

  • Serving Suggestions: Separate dough into individual portions, so that each member of the family can roll out and customize their own flatbread.

  • Speed it Up: Replace the sauce with store-bought alfredo, or swap in marinara sauce for a more traditional pizza flavor.

  • Super Swaps: Add new toppings, like chicken, ham, zucchini, or summer squash.


Preheat oven to 425°F.
Prepare dough. Stir 2 cups flour, 2 tsp baking powder, and 1 tsp kosher salt in large bowl.
Add ¾ cup water and 2 Tbsp olive oil. Stir until a soft dough forms.
Lightly dust cutting board with flour. Gather dough into a ball. Knead 4-5 minutes until smooth.
Dust cutting board with additional flour. Use a rolling pin to roll dough into an 11 x 16-inch rectangle.
Lightly dust baking sheet with flour. Carefully transfer dough to baking sheet.
Prepare sauce. Whisk ½ cup whole milk ricotta, ⅓ cup heavy cream, ¼ tsp garlic powder, ¾ tsp kosher salt, and ¼ tsp ground black pepper in medium bowl.
Pour sauce on dough. Spread evenly, leaving a small border for crust.
Sprinkle with 2 cups shredded mozzarella cheese, 3 Tbsp grated Parmesan, and ½ cup frozen corn.
Cut 1 cup cherry tomatoes in half. Place on top of flatbread.
Bake 18-22 minutes, until edges are crisp and browned.
Mince 8 leaves basil. Sprinkle on top. TASTE & SHARE!

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