Mediterranean Thin-crust Flatbread

This is a fantastic appetizer, party dish, dinner or lunch. Crack an egg on top, bake in the oven a little longer, and it would make a great breakfast, too.

Mediterranean Thin-crust Flatbread

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Serves: 4 Total Time: 17 minutes


  • 3/4 cup lukewarm water
  • 1 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • For the toppings: (I’ve provided proportions, but use any amount of the following vegetables)
  • 1 garlic clove; crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt (plus a pinch)
  • 1/2 tomato, thinly sliced
  • 1/4 yellow beet, thinly sliced
  • 1/2 meyer lemon, thinly sliced
  • 1/4 potato, thinly sliced
  • 1 radish, thinly sliced
  • 1/2 burrata mozzarella ball, torn into pieces, dotted all over the flatbread
  • 1 heaping tablespoon fresh tarragon, finely chopped


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