fresh tomato and mozzarella flatbread

Fresh tomato and mozzarella flatbread in a pan with parchment paper.

Use up your late summer tomatoes with this fresh tomato and mozzarella flatbread. Like most honest, hardworking Americans, Kenny and I love pizza. This homemade flatbread is a summery take on pizza with all the flavors of the season baked right in. The sweet tender dough is enriched with yogurt and eggs while the heirloom tomatoes are the star. A light brushing of garlic and herb olive oil enhance the flavors of the tomatoes while a melted base of mozzarella cheese keeps everything together.

Flatbread with tomatoes, mozzarella and herbs on top.

how to make fresh tomato and mozzarella flatbread

Prepare the dough

The enriched dough is made with whole milk yogurt, eggs, yeast water and flour. Fat from the yogurt and egg yolks keep the dough tender and delicious.

Salt the tomatoes

While the dough rises, you’ll salt sliced heirloom tomatoes to draw out extra moisture and enhance their flavor.

Sliced heirloom tomatoes on a paper towel with salt  on them.

Prepare a flavorful olive oil

Combining olive oil, garlic and dried herbs will give you a delicious dressing to drizzle over the tomatoes. Once we bake the flatbread, the flavors of the garlic and herbs really shine.

Assemble and bake the flatbread

Once you prepare the individual components, you will layer the toppings on your homemade dough and bake everything to perfection.

how to serve the tomato and mozzarella flatbread

This bread is delicious on its own and I’ve been known to sneak a couple slices while it’s warm from the oven. To serve this as part of a complete meal, consider the following options:

Enjoy for breakfast with a couple fried eggs

Present alongside rotisserie chicken and a salad for a balanced lunch or easy dinner

Serve slices in a bowl alongside a meat and cheese platter

other tomato recipes from SepCooks

If you enjoyed this tomato and mozzarella flatbread, be sure to try these other recipes from SepCooks.

Your feedback means a lot! If you like this recipe, please remember to leave a rating and a comment below. Have questions about this recipe or others? Leave a comment below. Happy cooking!

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Fresh tomato and mozzarella flatbread in a pan with parchment paper.

fresh tomato and mozzarella flatbread

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  • Author: Sepideh Esmaili Campos
  • Total Time: 2 hours
  • Yield: 6 slices 1x


Homemade flatbread topped with heirloom tomatoes, mozzarella cheese and garlic herb olive oil. 


Units Scale


  • 1/2 cup room temperature water
  • 2 1/4 teaspoon rapid rise yeast
  • 2 teaspoon granulated sugar
  • 1/4 cup whole milk plain yogurt
  • 2 eggs at room temperature, slightly beaten
  • 2 Tablespoons olive oil, plus extra for oiling the bowl
  • 1 teaspoon kosher salt
  • 3 (360 grams) cups all purpose flour, plus more for kneading


  • 3 oz Shredded mozzarella cheese
  • 1/2 pound heirloom tomatoes, cut into 1/4 inch slices

Oil topping

  • 2 Tablespoons olive oil
  • 1 clove garlic, grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 Tablespoon capers, drained (optional)


Make the dough:

  1. In a large bowl, mix together the water, yeast and sugar. Set aside for 10 minutes until the mixture is frothy.
  2. Add the yogurt, eggs and  olive oil to the water and yeast. Mix with a wooden spoon (or my favorite, a Swedish dough hook).
  3. Add the salt and flour to the bowl, mix with the spoon until a shaggy dough forms and the dough clears the sides of the bowl.
  4. Note: This dough is very soft and sticky so I recommend mixing it with a stand mixer.

If kneading with a stand mixer:

  1. Transfer the dough into the bowl of a stand mixer.
  2. Using the dough hook, mix the dough on medium speed until a smooth dough forms. About 3-5 minutes.

If kneading by hand:

  1. Dust a clean work surface with some flour, knead the dough by hand until a smooth dough forms. This will take about 8-10 minutes.
  2. Note: the dough is very soft and sticky so you’ll need some extra flour to help with the kneading. Avoid adding too much flour. I recommend using a bench scraper to help you move the sticky dough around.
  3. Transfer the smooth dough to a large bowl with a tablespoon of olive oil in the bottom. Move the dough ball around to grease all sides, cover the bowl with a clean kitchen towel or plastic wrap and let it rise at room temperature until doubled, an hour.

Prepare the toppings:

  1. While the dough rises, prepare the tomatoes and the garlic oil.
  2. Line a rimmed baking sheet with two layers of paper towels. Lay the tomato slices on top of the paper towels and sprinkle both sides of the tomato slices with 1 teaspoon kosher salt. Let the tomatoes sit for 30 minutes.
  3. In a small bowl, combine the olive oil, garlic, dried basil and thyme, set aside.

Assemble the flat bread:

  1. Line a rimmed baking sheet with parchment paper. Grease the paper with a tablespoon of olive oil.
  2. Transfer the dough to the baking sheet. Pull and push the soft dough into a 15-inch oval.
  3. Top the dough with the mozzarella cheese.
  4. Use a couple new sheets of paper towels and blot the tomato slices.
  5. Arrange the tomato slices over the cheese. Spoon some garlic oil over each tomato slice.
  6. Sprinkle the whole pie with the red pepper flakes.
  7. Sprinkle the capers, if using, over the bread.
  8. Let the dough and toppings rest at room temperature for 30 minutes.
  9. Adjust the oven rack to the center position. Preheat the oven to 425 degrees Fahrenheit while the flat bread rests.
  10. Bake the flatbread on the center rack until the bread is golden brown and the cheese is melted and browned, 20-25 minutes.
  11. Cut into pieces and serve warm or at room temperature.
  • Prep Time: 90
  • Cook Time: 30


  • Serving Size: 1/6 of the flatbread
  • Calories: 356
  • Sugar: 3.7 g
  • Sodium: 462 mg
  • Fat: 11.8 g
  • Saturated Fat: 2g
  • Carbohydrates: 53 g
  • Fiber: 2.8 g
  • Protein: 10 g
  • Cholesterol: 55 mg
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