If you love impromptu dinners or drinks with friends and family, it’s always great to keep a few balls of pizza dough in the freezer or the fridge. Besides using them to make pizza, you can roll them out and turn them into any type of flatbread to load with your favorite toppings. Here are two combos that are simple yet dressed to impress!
1poundstore-bought gluten-free or regular pizza doughhalved
Olive oil
Kosher salt
1pintcherry tomatoeshalved
4ouncesfresh mozzarellapatted dry and torn into bite-size pieces
1teaspoonchopped fresh oreganoplus more for garnish
3tablespoonsfig jam
4ouncesBrie cheesesliced
1½cupsarugula
2ouncesthinly sliced prosciuttotorn into pieces (omit for vegetarian option)
Instructions
Place each ball of dough on a lightly floured surface. Let the dough rest at room temperature for 30 minutes.
Position 2 oven racks evenly in the oven and preheat to 450°F. Line two rimmed baking sheets with parchment paper.
Lightly dust each ball of dough with flour, then roll each one into a large rectangle about 13 by 7 (33 by 17 cm) inches. Transfer each rectangle to a prepared pan. Brush each piece of dough with ½ tablespoon olive oil and sprinkle with a pinch of salt.
Bake the dough until light golden bubbles form on the top and bottom, 10 to 12 minutes.
While the flatbread bakes, combine the cherry tomatoes, mozzarella, oregano, 1 tablespoon olive oil, and a pinch of salt in a medium bowl. Taste, adding more salt if necessary.
Remove the flatbreads from the oven and place on a serving tray or cutting board. Spoon the tomato mixture over the first flatbread, then sprinkle with a little more oregano to garnish.
Spread the fig jam over the other flatbread, then arrange the Brie in an even layer on top of the jam.
Toss the arugula with a teaspoon of olive oil and a pinch of salt, then top the fig pizza with the arugula and prosciutto pieces.