Greek Yogurt Flatbread

Tender yogurt flatbreads topped with garlic, tomatoes, mozzarella and basil.

Ingredients

• Flatbread Dough — 1 cup 2% Plain Greek Yogurt
• Flatbread Dough — 1 cup 00 Flour
• Flatbread Dough — 2 tsp Baking Powder
• Flatbread Dough — ½ tsp Garlic Powder
• Flatbread Dough — ½ tsp Onion Powder
• Flatbread Dough — 1 Tbsp Extra Virgin Olive Oil Plus Extra for Searing
• Flatbread Dough — 1 tsp Kosher Salt
• Flatbread Dough — ½ tsp Coarse Ground Black Pepper
• Toppings — 6 Garlic Cloves Grated
• Toppings — 5 oz Cherry Tomatoes Sliced
• Toppings — ¼ lb Mozzarella Cheese Shredded
• Toppings — 6 Fresh Basil Leaves
• Toppings — Extra Virgin Olive Oil
• Toppings — Dried Oregano
• Toppings — Kosher Salt
• Toppings — Coarse Ground Black Pepper

Method

1. MAKE THE DOUGH: Mix the yogurt and 1 Tbsp olive oil. Combine the flour, baking powder, garlic powder, onion powder, salt and pepper, then mix into the yogurt. Knead for 1–2 minutes to incorporate, then knead for another 2 minutes. Shape into a ball, cover and rest for 15 minutes.
2. ROLL: Heat the oven to 450°F. Divide the dough into two pieces and roll each to about ¼ inch thick.
3. SEAR: Heat a lightly oiled skillet over medium to medium-high heat. Cook each flatbread for about 3 minutes per side, until browned. Transfer to a sheet pan sprayed with nonstick cooking spray.
4. TOP AND BAKE: Brush with olive oil and spread with the grated garlic. Add the tomatoes, mozzarella, basil and oregano. Season with salt and pepper. Bake for 10–15 minutes, until the cheese bubbles and browns.