Griddle Flatbread with Mozzarella

Ingredients:
For the Dough:
Store-bought pizza dough (fresh or thawed frozen) – This is the easiest option for griddle cooking.
Alternatively, if making from scratch:
1 cup warm water (105-115°F / 40-46°C)
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon sugar
2 ½ – 3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Toppings:
Fresh mozzarella cheese, torn or sliced into small pieces (as seen in the photo)
Olive oil (for drizzling and griddle)
Garlic powder (optional)
Dried oregano or Italian seasoning (optional)
Fresh basil leaves (for garnish after cooking, optional)
Red pepper flakes (optional)
Flaky sea salt (optional, for finishing)
Equipment:
Large griddle or flat-top grill
Spatula or pizza peel
Instructions:
Prepare the Dough (if making from scratch):
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Add 2 ½ cups of flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 5-7 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it’s smooth and elastic.
Lightly oil the bowl, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
If using store-bought dough, bring it to room temperature for at least 30 minutes before using; this makes it easier to work with.
Preheat the Griddle:
Set your griddle to medium-low to medium heat (around 300-350°F or 150-175°C). You want it hot enough to cook the dough but not so hot it burns before cooking through.
Shape the Dough:
Once the dough has risen (or is at room temperature), gently punch it down.
On a lightly floured surface, stretch or roll the dough into your desired flatbread shape and thickness. A rustic, irregular shape is fine and often preferred for griddle flatbreads! Aim for about 1/4 inch thick.
Cook the Flatbread Base:
Lightly oil a section of the griddle.
Carefully transfer the dough to the hot griddle. It will start to bubble almost immediately.
Cook for 3-5 minutes, or until the bottom is golden brown and cooked through, and you see bubbles forming on the top surface.
Using a large spatula or two, carefully flip the flatbread over.
Add Toppings:
Immediately after flipping, drizzle a little olive oil over the cooked side.
Distribute the pieces of fresh mozzarella evenly over the flatbread.
If using, sprinkle with garlic powder, dried oregano, or Italian seasoning.
Melt the Cheese and Finish Cooking:
Continue to cook for another 3-5 minutes, or until the bottom is golden brown and the cheese is completely melted and bubbly.
Pro Tip: If your griddle has a lid, you can cover it for the last few minutes to help the cheese melt faster and evenly. If not, a large inverted bowl can work as a makeshift lid.
Serve:
Carefully remove the flatbread from the griddle.
Garnish with fresh basil leaves (if using), a sprinkle of red pepper flakes, and/or flaky sea salt.
Slice and serve immediately!
Enjoy your delicious griddle flatbread!