• Prep Time 30 minutes
  • Bake Time 4 minutes
  • Makes 6 flatbreads
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 3 cups finely chopped tomatoes
  • 1/4 cup olive oil
  • 1 clove garlic finely minced
  • 6 fresh basil leaves, torn, plus additional for garnish, optional
  • Salt and pepper to taste
  • Parmesan cheese, optional
  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt

Serving Size: 6 flatbreads


Serving Size: 6 flatbreads

  • Topping
  • Combine all ingredients (except parmesan cheese). Set aside.
  • Dough
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Divide dough into 6 pieces. Roll each piece of dough to about 1/16” (0.25 cm) thick (about 4” x 12”). Place on well-floured surface, cover with tea towel and let rise until puffy, about 30 minutes. Meanwhile, preheat BBQ Grill to high.
  • Brush risen dough with olive oil. Reduce grill heat to medium and carefully place dough on hot grill, oil side down.
  • Cook, until golden and set on bottom and bubbling on top, 1-2 minutes. Flip, and continue cooking another 1 minute or until golden. Remove.
  • Assembly
  • Top flatbreads with tomato mixture, additional basil and parmesan if using. Serve.


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