This Easy 7-Ingredient Rustic Blue Corn Flatbread recipe is a pizza night game changer. All you need is seven ingredients, seven minutes to knead and a one hour resting period before you’re ready to build your pizzas and bake.
One of the things I love about this recipe is how easily is comes together. And although it’s shown here as a pizza, you can also serve it as a simple side of bread with any meal. But perhaps the best thing about this recipe is that you can bake the flatbread portions ahead of time, freeze them and pull them out whenever you want a quick, 15-minute, mid-week pizza or appetizer at home.
Jump to RecipeSo, what exactly is a flatbread anyway?
A flatbread is a type of bread made with flour, a liquid and salt that has been rolled into a flat shape and baked. Some contain yeast, while others do not. Every culture has its version. From tortillas to pitas, roti to naan. In this case, I’m talking about pizzas.
Whether you top a flatbread, use it like a utensil, dip it or simply snack on it, it’s all delicious in my book!
My favorite way to top this Easy 7-Ingredient Rustic Blue Corn Flatbread
This Easy 7-Ingredient Rustic Blue Corn Flatbread is delicious straight out of the oven, but if I’m going to make a quick personal pizza, I like to go Mediterranean. A light brushing of olive oil on top of the flatbread, slices of burrata cheese, kalamata olives, sun dried tomatoes, thinly sliced red onions and a sprinkling of dried oregano and basil is all I need.
Once the flatbread is topped, it goes into a preheated 425 degree oven to bake for a quick 5 – 7 minutes – just long enough for everything to heat through and the cheese to melt. Remember, the flatbreads are already baked at this point, so a few minutes is truly all you need to finish. Top with fresh herbs and serve with a lovely glass of wine.
If you like this flatbread recipe with the recommended Mediterranean toppings, I highly recommend trying my recipe for Easy 7-Ingredient Rustic Buckwheat Flatbread as well. It’s topped with a thin layer of fig jam, prosciutto and feta or goat cheese before a quick bake in the oven. The flatbread is then finished with thin slices of granny smith apples, a generous handful of baby arugula and a crisp balsamic drizzle.
Blue corn flour – healthy, flavorful, versatile
I love blue corn tortilla chips, but there are so many more ways to integrate this gluten free flour into your kitchen quiver. Blue corn flour is also great for baking and pizza dough!
Blue corn flour comes from blue flint corn, a type of Native American heirloom corn grown primarily in New Mexico and Arizona. The taste is often described as sweeter than its yellow or white corn counterparts, but blue corn has a healthy, little secret. It has a higher protein content (20% more protein) and lower overall starch content thank other corn. As a result, baked goods prepared with blue corn are both healthier and more filling.
Blue corn is also high in natural antioxidants. This makes it a more friendly option for anyone striving to better manage weight, diabetes and even heart disease through their daily nutrition. If you’ve been working to reduce your carbohydrate intake, but still crave a good tortilla chip or slice of corn bread every once in a while, reach for recipes or products made with blue corn.
There are many health benefits to making the switch from yellow corn to blue corn and I encourage you to check out the post, The Real Reason You Should Be Eating Blue Corn, by Ben Fisher, of Mashed, for a deeper dive into this whole grain.
Easy 7-Ingredient Rustic Blue Corn Flatbread
Course: SidesCuisine: AmericanDifficulty: Easy4
flatbreads10
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minutesFlatbread made with blue corn flour that an be served as a side bread or for making these delicious homemade pizzas.
Ingredients
1 1/2 cup A.P. flour
1/2 cup Blue Corn flour
3 tsp. active dry yeast
1 1/2 tsp. sugar
1 tsp. kosher salt
3 Tbsp. vegetable oil
3/4 cup warm water
- If making the recommended pizza recipe provided above
olive oil for brushing the top of the flatbread
kalamata olives, pitted and cut in half
sun dried tomatoes cut fine
red onion, sliced thin
Dried oregano and dried basil to taste
Fresh herbs to finish before serving
Burrata cheese (one medium-sized ball per flatbread and sliced thin). If you can’t find Burrata, fresh mozzarella can be substituted.
Directions
- Combine the dry ingredients in the bowl of a stand mixer or food processor. Whisk together briefly.
- Combine the warm water and vegetable oil. Using the dough hook attachment on medium-low speed, gradually add the water and oil mixture until a dough is formed. Continue to knead the dough on medium-low speed for 7 minutes.
- Cover the dough with plastic wrap or a towel and allow the dough to rest in the bowl at room temperature until it has doubled in size (approximately 1 hour.
- After the dough has risen, turn it out onto your work surface and divide the dough into four equal portions. Lightly dust your work surface with flour and roll each dough portion out into a 9-inch x 6-inch rectangle.
- Lightly dust a piece of parchment paper with cornmeal and lay the rolled dough rectangles on top of the cornmeal-dusted parchment. Spray the top of the dough lightly with cooking spray to keep it from drying out and allow to rest for 30 minutes on the counter.
- After 30 minutes, dock the surface of the dough gently with a fork to prevent large air bubbles from forming during the baking process.
- While the dough is resting, preheat the oven to 425 degrees F with either a baking stone or a sheet pan in the oven.
- When you are ready to bake, use a second sheet pan or a pizza peel to gently transfer the parchment (and the dough rounds) onto the hot baking stone or sheet pan.
- Bake at 425 degrees F for 10 minutes. The flatbreads will become light golden brown and puff up a little during the baking process. After 10 minutes, transfer to a wire rack to cool before topping or serving.
- If making the recommended pizza recipe provided above
- Prepare the pizzas as noted above in the section titled, “My Favorite Way to Top these Easy 7-Ingredient Rustic Blue Corn Flatbreads. Lightly brush the top of the flatbread with olive oil and top with the cheese, olives, onions, sun dried tomatoes and dried herbs. Bake for 5 – 7 minutes and remove from the oven. Top with fresh herbs and serve.
