Make your own cheesy flatbread with this easy pizza dough recipe and tons of cheese. It’s versatile and delicious!
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!
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.
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.
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.
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.
- 1 ¼ cups warm water (120°F)
- 2 envelopes active dry yeast (4 ½ teaspoons)
- 3 tablespoons extra virgin olive oil, plus extra for bowl
- 1 tablespoon honey
- 4 cups all-purpose flour, divided
- 1 teaspoon salt
- In the bowl of a stand mixer, fitted with a dough hook, combine warm 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 remaining 1 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 will take closer to 10 minutes for a smooth dough to form.)
- Pour about a teaspoon of olive oil into a large bowl. 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.
- Divide dough in half; form into 2 balls.
- Preheat oven to 450°F with rack in lower third of oven. On a lightly oiled or floured surface, roll out dough to desired thickness. Place on an oiled baking sheet and add desired toppings.
- Bake for 10-12 minutes or until golden brown.
- 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 for up to one month.
- To thaw frozen dough, thaw overnight in refrigerator. Thawed or chilled dough should be taken out of the refrigerator at least 1 hour prior to use to allow it to come to room temperature.
- 1 ball of pizza crust dough (half of recipe)
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- 1 ½ cups sharp cheddar cheese
- ½ cup Romano or Parmesan cheese
- ½ teaspoon dried oregano
Roll out pizza dough and place in an oiled or sprayed 11x17 inch pan.
Melt butter and mix with garlic powder. Brush mixture evenly over flatbread dough. Top with cheeses and dried oregano. Bake for 10 minutes or until golden brown.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.