Red Rose Taverne Garden Mozzarella Flatbread
The Red Rose Taverne Garden Mozzarella Flatbread is an easy, fast and yummy lunch or dinner option. We had some amazing fresh tomatoes from our garden and I wanted to use them in a dish that would showcase them. The flatbread or pizza dough for this recipe comes from King Arthur Flour and is fast and easy, honestly I’m not sure I will ever buy pizza dough again. The Garden Mozzarella Flatbread is made with fresh mozzarella, fresh tomatoes and fresh basil. I also used a little pizza sauce under it all. Delicious! Please give this recipe a try and leave a comment, we’d love to hear from you.
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Red Rose Taverne Garden Mozzarella Flatbread Recipe
This is an easy recipe to make. Start by combining the yeast, water, salt and oil together. Make sure the water is between 105 and 110 degrees to keep your yeast happy. I use a digital thermometer to check this. Measure the flour into the bowl of your stand mixer and add the liquid once the yeast has had a chance to start reacting, about 2 minutes after combining with the water. Combine until you have a smooth dough formed into a ball. I use the dough hook attachment. This will take 7 to 10 minutes. Let the dough rise 1 to 2 hours. When it’s done rising, deflate the dough and then knead it until you have a good consistency. Divide the dough and roll into your pizza round or rectangle. Put the dough on your pizza baking stones and then add your toppings. Bake your pizzas and then transfer to a cutting board. Cut and enjoy!
- 2 cups lukewarm (105 to 110 degrees) water
- 1 tbsp. sugar
- 1 tbsp. active dry yeast or instant yeast; or 1 packet active dry yeast
- 1 tbsp. salt
- 2 tbsp. olive oil
- 5½ to 6 cups all purpose flour
- 3 large tomatoes, sliced
- 1 cup fresh mozzarella, sliced
- ¼ cup fresh basil, sliced
- 1 jar pizza sauce
- Dissolve the sugar, yeast, and salt in the lukewarm (105 to 110 degrees) water (and olive oil, if you're using it).
- Add the flour starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.
- Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.
- Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan. Let the dough rest several times to relax it and make it more cooperative. If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size. Again, letting it rest periodically makes the job easier.
- Place the dough on pizza stones that have been sprinkled with cornmeal.
- Preheat your oven to 450°F.
- Spread sauce lightly over dough, and add the fresh cut tomatoes and mozzarella. Sprinkle the top with freshly cut basil.
- Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
- Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.
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