Flatbread Pizza

This is a really fun recipe to make. It takes a good while to grill all the flatbreads and then make the pizzas, but who cares, right? You can vary the topping to anything you like!

Durability:
3–4 days
Prep time:
20 mins
Cooking time:
60 mins
Total time:
1 hr 20 mins

Ingredients

Servings:
Free of charge
700 ml wheat flour, plain
700 ml yoghurt, Greek 10%
2 tsp baking powder
1 tsp salt
1 pack pizza sauce
1 jar olives, black, kalamata, halved or coarsley chopped
1 jar sundried tomatoes, cut in pieces
1 pack feta cheese, crumbled
75 gram parmesan Parmigiano Reggiano, grated
1 tsp oregano, dried
1 small bag greens, arugula (65 g in a bag)

Tips!

Doubt you'll have any leftover! But if you do, a cold slice of pizza for a snack it always yummy.

Instructions

  1. Use your larger frying pan for the pizzas.
  2. Mix baking powder with flour and salt. Add yoghurt, and mix everything together, it should be a pretty sticky.
  3. Wash the bottom of one of your plastic boxes thoroughly and flip it upside down to use as your rolling surface. Use a bottle or something else cylindrical (like Klean Kanteen bottle) as a rolling pin. Sprinkle extra flour on your rolling surface when rolling out breads, underneath and on top. Flip it several times as you roll it, and add a little more flour under and over each time, until you end up with a nice flat bread that will fit perfectly in your pan. Grill in medium hot dry frying pan, on both sides until cooked.
  4. While one bread cooks, roll out the next one. Don't get too far ahead with the rolling, it will stick to the surface.
  5. When all your flatbreads are ready, it's time to make pizza! Lower the heat on your Trangia. Put the flatbread in the pan, while still off the heat. Spread pizza sauce on top, not too much! Add sundried tomatoes, olives, feta, parmesan, and sprinkle some oregano on top. Cook until warm, you can cover it a bit with the Trangia lid.
  6. Top with arugula before serving.

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