Valentine’s Pizza Flatbread with Balsamic Tomato Sauce



  • 1 1/3 c. all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c. non-dairy milk
  • 2 Tbsp. olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. granulated garlic
  • Cornmeal for rolling dough
  • 1/2 c. Shredded mozzarella or dairy-free cheese

Balsamic Tomato Sauce

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning
  • ¼ t. red pepper flakes
  • 1 28 oz can fire roasted, diced tomatoes
  • 2 Tbsp balsamic vinegar
  • 1 tsp. coconut palm sugar
  • Salt and pepper, to taste

    Preparation Instructions

    1. Mix flour, baking powder, salt, milk, olive oil and seasoning in a bowl; knead about ten times until a soft dough forms. Form into a ball and cover with an inverted bowl for 10 minutes.
    2. While dough is resting; heat 1 Tbsp olive oil in a medium stock pot over medium-high heat; add the onion and sauté until soft; about 8 minutes; add garlic and sauté an additional 2 minutes; stir in Italian seasoning, red pepper flakes, fire roasted tomatoes, balsamic vinegar and coconut palm sugar; season with salt and pepper, to taste. Bring to a simmer, reduce heat to low and simmer until you’re ready to top the pizza, about 10 minutes.
    3. Preheat oven to 400 F.
    4. Spread cornmeal on a flat surface; add the dough and with a rolling pin, form a 12 inch circle; using a knife, cut a “V” shape on the side of the dough furthest from you, and attach to the side closest to you, forming a heart; using the rolling pin, continue to roll dough as thinly as possible, while maintaining the heart shape.
    5. Bake dough for 10 minutes; top with shredded mozzarella and desired toppings and continue to bake for 15 minutes, or until crust is browned.
    Recipe by Dawn Hutchins of   Florida Coastal Cooking & Wellness

    Recipe by Dawn Hutchins of Florida Coastal Cooking & Wellness

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    Dan Nehring