Flatbread Pizza Yoast Flatbread from scratch (recipe below), then for the base I used ricotta, the new fig and lemon zest flavor from siggisdairy which is incredible, grated parmesan and topped with arugula, lemon zest, prosciutto, olio nuovo and freshly grated parmesan For the flatbread, combine 1.5 cups self rising flour (if you don’t have self rising flour, you can make it: for every cup of all-purpose flour add 1.5 tsp baking powder and 1/4 tsp salt) plus, 1/4 cup warm water, 1 tsp of salt and 3/4 cup plain Siggi’s yogurt which is the binder, plus adds extra protein in the flatbread as well. Add everything to a stand mixer on low speed until combined then remove and knead with your hands until smooth for about 5 minutes. Let rest for 20 minutes covered with a towel or wrap Once rested, divide into equal 100g portions and roll out until 1/4 inch thick. Transfer to a skillet for 2 minutes until it bubbles and flip cooking for another 2 minutes Top your flatbread with the base of ...