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flatbread with toppings

2 Ingredient Flatbread with Asparagus and Herbs

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5 from 48 reviews

These versatile and easy vegetable flatbread uses a two ingredient dough, and the possibilities for toppings are endless.

  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale

For the Dough

  • 1 cup All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 5.3 ounce container of Plain Greek Yogurt (I used full fat)

For the Creme Fraiche Spread

  • 1/4 cup Creme Fraiche
  • 2 Tbsp Fresh Chives
  • 1 tsp Shallot, chopped
  • 1 clove Garlic, finely chopped
  • Pinch of Salt

For the Toppings

  • 1/2 cup Arugula
  • 8–10 Asparagus Spears, tough ends trimmed
  • 1/3 cup shredded Fontina Cheese
  • 1/8 tsp cracked Black Pepper

Instructions

  1. Heat oven to 450 degrees. In a medium bowl, add the all purpose flour, salt, and baking powder and stir well.
  2. Add the yogurt and stir to combine. Once some of the flour is absorbed start kneading with your hands to fully combine the ingredients.
  3. Turn out onto a lightly floured work surface and knead a few more times, and shape into an oval or round that is about a quarter inch to a half inch thick.
  4. Sprinkle a rimmed baking sheet with course ground cornmeal and place the dough round on top.
  5. Next, chop the garlic, shallot, and chives and stir into the creme fraiche. Add the salt to the mixture and spread evenly over the dough, leaving about a half inch border all the way around.
  6. Top the dough with the asparagus, then add add the arugula and Fontina. Sprinkle the black pepper evenly over the top.
  7. Bake for 10 to 15 minutes until the cheese is melted and the edges of the dough are light golden. Cut into slices and serve.

Notes

Self rising flour can be used instead of making your own, just substitute the same amount of self rising flour for the all purpose and leave out the baking powder, as it is already in the self rising flour.

Any other melty cheese can be used in place of Fontina, such as Mozzarella.

When making the dough, it is going to seem dry at first when you add the yogurt and begin stirring. The flour takes a little effort to soak up the yogurt. You might feel tempted to add more yogurt to get the flour to blend, but there is not need. Be careful not to over knead, you only need to work the dough until combined.

  • Author: Amy at The Copper Table
  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 15 minutes
  • Category: Appetizers and Drinks

Nutrition

  • Serving Size: 1
  • Calories: 163
  • Sugar: 2
  • Sodium: 323
  • Fat: 7
  • Saturated Fat: 4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 21

Find it online: https://thecoppertable.com/2-ingredient-flatbread/