Make your own cheesy flatbread with this easy pizza dough recipe and tons of cheese. It’s versatile and delicious!

Partial image of cheesy flatbread in baking pan.

You all remember Mac and Cheese Mania? Welll I’ve teamed up with one of my favorite clients — United Dairy Industry of Michigan* to bring you a similar challenge but this time we’re talking Flatbread!

Fabulous Flatbread Challenge logo; Milk Means More logo

I’m kicking if off with a basic flatbread dough recipe that can get pizza or flatbread on your table in about an hour. If you’re organized. Maybe an hour and fifteen minutes if you have two toddlers.

The dough starts with yeast (duh), olive oil, honey, and water. All the essentials to a good pizza dough. And then you add flour, of course.

And then…I add cheese. Because, cheese. Can’t ever go wrong with cheese. I use an extra sharp white cheddar — pick a good quality cheese, no matter which type of cheese you choose. It will be well worth it in the end. 

Basically, if you have a stand mixer, you let the mixer do most of the work for you. If you don’t have a stand mixer, you don’t have to worry, because this is completely doable with just your two hands. 

Clear mixing bowl containing ball of dough, covered with plastic wrap.

Once you have the pizza dough mixed up and kneaded, it only needs to rise for about 30 minutes!

One of the best parts of this recipe is that it makes enough for two flatbread crusts. Great for serving a crowd, or great for saving for another day!

Make ahead tip: It stores terrifically in the fridge for a couple days or for a month or so in the freezer. Even the easiest yeast bread such as this pizza requires a little bit of work. I firmly believe in always making extra. That way you only have to do the work once but you get to reap the benefits twice! It’s a wonderful thing.

Pizza dough in clear glass mixing bowl, after rising, partially uncovered with plastic wrap.

I roll out this dough on an olive oil coated countertop. I know, whaaaaat? No flour? It’s my personal preference because I like a little olive oil on my pizza crust anyways so you’re killing two birds with one stone here.

Pour about a teaspoon of oil straight onto your counter, rub it around so the surface is well coated. Rub a little on your rolling pin as well, for good measure. This will keep your dough from sticking but it also tastes great. Win-win. Of course, if you’re more comfortable with flour, that will work wonderfully as well.

Cheesy flatbread in baking pan with corner piece cut out.

Now let’s talk toppings. This dough is ready for anything you throw at it (see some of the great ideas below!) but I like a basic cheesy bread. Who doesn’t love cheese bread? I always order some type of cheese bread when we get pizza. It’s the best part!

The great part about this cheesy flatbread is that it is versatile (I love things that are versatile, obviously). Cut it into sticks and have cheesy breadsticks with that pasta or salad. Cut it into larger portions, pair with a vegetable or salad and you have dinner! Kids would be on cloud nine, right? Or…here’s an idea. Cut it into really small pieces and use as croutons on a great soup like this creamy tomato soup. I could go for that combo right about now.

Closeup of slice of cheesy bread, held in fingers.

Partial image of cheesy flatbread in baking pan.

Easy Pizza Dough + Cheesy Flatbread

Yield: 2 crusts
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Make your own cheesy flatbread with this easy pizza dough recipe and tons of cheese. It's versatile and delicious!

Ingredients

For the pizza dough (makes 2 crusts)

  • 1 1/4 cup warm water (120°F)
  • 2 envelopes dry yeast (4 1/2 teaspoons)
  • 3 tablespoons extra virgin olive oil (plus extra for bowl)
  • 1 tablespoon honey
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup grated sharp cheddar cheese (optional)

For the cheese bread:

  • one pizza crust (1/2 batch of dough)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups sharp cheddar cheese
  • 1/2 cup Romano cheese (Parmesan works, too)
  • 1/2 teaspoon dried oregano

Instructions

For the dough:

  1. In the bowl of a stand mixer (fitted with a dough hook), combine water, yeast, oil, and honey. Add 3 cups of flour and the salt and mix with the mixer on low. With the mixer on medium-low, slowly add the last cup of flour as needed to form a smooth dough that pulls away from the edges of the bowl. Continue to knead for 8 minutes. (You can also do this by hand but it might take closer to 10 minutes for a smooth dough to form.) During the last 30 seconds to one minute, add cheese and continue to knead until combined.
  2. Pour about a teaspoon of olive oil into a large bowl and rub so the bowl is coated. Transfer dough into bowl and flip over so that the dough is coated with oil. Cover with plastic wrap and place in a warm place for 30 minutes or until doubled in size.
  3. Divide dough in half. (See note)
  4. Preheat oven to 450°F. On a lightly oiled or floured surface, roll out dough to desired thickness. Place on a oiled baking sheet and add desired toppings.
  5. Bake at for 10-12 minutes or until golden brown.

For the cheese bread:

  1. Preheat oven to 450°F.
  2. Roll out pizza dough and place in an oiled or sprayed 11x17 inch pan.
  3. Melt butter and mix with garlic powder. Brush this evenly over flatbread dough.
  4. Top with cheeses and dried oregano. Bake for 10 minutes or until golden brown.

Notes

If you don’t plan to use both crusts right away, store tightly wrapped in the fridge for a couple days or in your freezer. To thaw frozen dough, thaw overnight in refrigerator. To use chilled dough, leave at room temperature for 20 minutes prior to use.

Nutrition Information:
Yield: 8 Serving Size: 1/4 pizza
Amount Per Serving: Calories: 808Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 85mgSodium: 1072mgCarbohydrates: 83gFiber: 3gSugar: 3gProtein: 30g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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*Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan.  I have been compensated by UDIM for my time to develop this recipe and organize the Fabulous Flatbread Challenge. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTube and Pinterest.