Aug 01, 2026August 2, 20260 17
in Bread & Rolls, Savoury

Prep Time

25 minutes plus 45 minutes rising time

Bake Time

14-16 minutes

Yield

2 flatbreads

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Flatbread Dough: 1 1/2 cups Rogers Foods Whole Wheat Flour
1 cup Rogers Foods All Purpose Flour
1 tsp instant yeast
1 tsp granulated sugar
1 tsp salt
1 cup warm water
2 tbsp olive oil
Topping: 2 tbsp olive oil
1 clove garlic, minced
1 cup shredded mozzarella cheese
1 small zucchini, thinly sliced
1/2 cup bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 tsp black pepper
Topping: 1/4 tsp dried oregano
Topping: Fresh basil, for serving
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RECIPE NOTES: Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm and crisp.

Instructions

1.In a large bowl, combine Rogers Foods Whole Wheat Flour, Rogers Foods All Purpose Flour, instant yeast, sugar, and salt.
2.Add warm water and olive oil. Stir until a shaggy dough forms.
3.Turn dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth.
4.Place dough in a lightly oiled bowl, cover, and let rise for about 45 minutes, or until slightly puffed.
5.Preheat oven to 450°F. Line two baking sheets with parchment paper.
6.Divide dough into two pieces. Roll or stretch each piece into a thin oval or rectangle.
7.In a small bowl, mix olive oil and garlic. Brush over each flatbread.
8.Sprinkle lightly with mozzarella cheese.
9.Top with zucchini, bell pepper, red onion, black pepper, and oregano.
10.Bake for 14-16 minutes, or until the crust is golden and the vegetables are tender.
11.Sprinkle with fresh basil before slicing.
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