Thin crust flatbread topped with sun dried tomatoes, Kalamata olives, fresh basil, Mozzarella and Goat cheese is perfect as an appetizer or dinner.
Can I just tell you how much I LOVED this flatbread? I mean what’s not to like? It has some of my favorite flavors including sun dried tomatoes, Kalamata olives and Goat cheese.
I know. Goat cheese is one of those foods that you either love or hate. Personally, I love it and my husband, not so much. Though I do have to say that even he enjoyed this recipe.
What is the difference between pizza and flatbread?
I’ve been asked what the difference between pizza and flatbread is on several occasions. Honestly, it’s not much different at all.
Flatbread generally has a thinner, crispier crust than pizza and is more often than not served as an appetizer because you can slice the pieces smaller.
What’s your secret to a crispy crust?
My first secret to a really crispy crust is to use an old sheet pan; preferably one that isn’t nonstick. I like to recycle my sheet pans and use the older ones for roasting things like sheet pan meals, potatoes, vegetables and making pizza and flatbread.
The second secret is to coat the pan liberally with EVOO. I’m not talking a thin coat swiped on with a paper towel. You need enough oil on the pan so that the dough won’t stick to the bottom during cooking. This really helps the crust get super crispy.
Also make sure the dough isn’t swimming in the oil either. You just want a thick layer on the pan so the crust rests on top of the oil.
How do you make Sun Dried Tomato, Olive and Goat Cheese Flatbread?
Making flatbread is super easy and I’ve made several different kinds over the years. I used sun dried tomatoes in oil for this recipe to give it a little more flavor, but if you’re using the kind without oil, you’ll need EVOO as well to grease the pan.
For this recipe you’ll need:
- Pizza dough (either homemade or store bought)
- Sun dried tomatoes in oil
- Sliced Kalamata olives
- Fresh chopped basil
- Crumbled Goat cheese
- Shredded Mozzarella cheese
First, separate the tomatoes from the oil; then use the oil to grease your sheet pan. Stretch out the dough as thin as you can get it without piercing a hole in it. I use this handy roller and it really helps a lot.
Next, spread the Mozzarella cheese on top of the dough, leaving a border around the edges. Add the olives and basil; then sprinkle the Goat cheese on top.
Place in a preheated 425 degree F oven for 15-20 minutes or until the cheese is hot and bubbly and the crust is browned. Remove from the oven and transfer to a cutting board.
Cut the flatbread into 14 slices; then try to stop yourself from eating the entire thing. Seriously, this one is a definite keeper! ~Enjoy!
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Sun Dried Tomato, Olive and Goat Cheese Flatbread
- Preheat oven to 425 degrees F.
- Separate the tomatoes from the oil; then use the oil to grease your sheet pan. Stretch out the dough as thin as you can get it without piercing a hole in it.
- Next, spread the Mozzarella cheese on top of the dough, leaving a border around the edges. Add the olives and basil; then sprinkle the Goat cheese on top.
- Place in the oven for 15-20 minutes or until the cheese is hot and bubbly and the crust is browned. Remove from the oven and transfer to a cutting board. Cut the flatbread into 14 slices.
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