Recipes and Cooking Make-It-Mine Flatbread for Each Season Be the first to rate & review! Pile on a homemade flatbread dough the most delicious of in-season veggies (or fruit!) for a fresh take on pizza night. Try the spring combo of asparagus and ricotta (pictured), wintery pesto and arugula, summertime honey and blueberry, or for fall, our balsamic squash flatbread recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Rise Time: 45 mins Bake Time: 15 mins Total Time: 1 hrs 25 mins Servings: 6 Yield: 2 12x4-inch flatbreads Ingredients 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon kosher salt 1 tablespoon olive oil ⅔ cup warm water (105°F to 115°F) Cornmeal Directions In a food processor combine flour, yeast, sugar, and salt. With processor running, add oil, then the warm water to form a dough. Remove and shape into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover bowl with plastic wrap. Let rise in a warm place until double in size (45 to 60 minutes). Preheat oven to 450°F. Lightly grease a large baking sheet; sprinkle with cornmeal. Divide dough in half. On a lightly floured surface, roll and stretch each dough half into a 12x4-inch oval. Brush with additional oil. Transfer to prepared baking sheet. Continue as directed in desired variation (below). Fall: Balsamic Squash Divide 3/4 cup thinly sliced butternut squash and 1/3 cup thinly sliced red onion between dough halves; top with 1 cup shredded white cheddar cheese. Bake 15 to 20 minutes or until crusts are golden. Top with toasted coarsely chopped pecans, balsamic glaze, fried sage leaves, and crushed red pepper. Winter: Arugula, Bean, and Pesto Bake dough halves 15 to 20 minutes or until golden. Spread 1/2 cup canned cannellini (white kidney) beans, rinsed, drained, and mashed, and 3 Tbsp. basil pesto over flatbreads. Toss 1 cup arugula with 1 tsp. each olive oil and lemon juice. Top crusts with arugula, shaved Parmesan cheese, salt, and cracked black pepper. Spring: Asparagus-Ricotta Combine 2/3 cup ricotta cheese and 1 tsp. lemon zest; spread over dough halves. Top with 4 oz. trimmed thin asparagus spears. Bake 15 to 20 minutes or until crusts are golden. Drizzle with olive oil and lemon juice and top with sliced green onions and fresh mint. Summer: Honey-Blueberry Divide 1/2 cup each blueberries, corn kernels, and crumbled goat cheese (chèvre) between dough halves. Bake 15 to 20 minutes or until golden. Drizzle with olive oil and honey and top with fresh basil. Rate it Print