Tomato, Mozzarella & Basil Stuffed Flatbread
A flavorful flatbread topped with sun‑dried tomatoes, creamy mozzarella, feta, and fresh basil. The light, airy dough pairs perfectly with the savory cheese blend, making it a satisfying starter or light dinner.
Maker: Jonny Marsh | Chef
From: Instagram(view original)
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Cooking context
30 min estimated total time for 4 servings.
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Ingredients
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Flatbread Dough
- 14 oz self-raising flour
- 12 oz Greek yoghurt
Stuffing
- 3 1/2 oz sun‑dried tomatoes
- 1 4/5 oz basil
- 1 4/5 oz cream cheese
- 1 4/5 oz mozzarella
- 1 4/5 oz feta
- a pinch salt
Instructions
- 1Preheat the oven to 392°F (400°F) and line a baking sheet with parchment paper.
- 2In a large bowl, combine the self‑raising flour and Greek yoghurt; stir until a smooth, non‑sticky dough forms.
- 3Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes to relax the gluten.
- 4Divide the rested dough into four equal portions. On a lightly floured surface, roll each portion into a thin circle about 3 mm thick.
- 5Transfer the rolled circles onto the prepared parchment‑lined baking sheet.
- 6In a small bowl, mix the sun‑dried tomatoes, chopped basil, cream cheese, grated mozzarella, crumbled feta, and a pinch of salt.
- 7Evenly spread the cheese‑tomato mixture over each flatbread, leaving a small border around the edges.
- 8Bake the flatbreads in the preheated oven for 12–15 minutes, or until the edges turn golden and the cheese is melted and bubbly.
- 9Remove the flatbreads from the oven and let them cool on the sheet for 2 minutes.
- 10Slice each flatbread into wedges and serve warm.
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Frequently asked questions
- How long does it take to make Tomato, Mozzarella & Basil Stuffed Flatbread?
- About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.
- How many servings does this Tomato, Mozzarella & Basil Stuffed Flatbread recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tomato, Mozzarella & Basil Stuffed Flatbread recipe come from?
- It was shared by Jonny Marsh | Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.