1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 cup water
1/3 cup olive oil plus more for brushing
1/2 cup marinara sauce
1 (12-ounce) jar marinated artichokes, drained
1/2 cup ricotta cheese
8 ounces fresh mozzarella cheese, torn into pieces or sliced
4 ounces freshly grated parmiagiano-reggiano cheese
fresh oregano for topping
Directions:
Preheat the oven to 375 degrees F. In a bowl, combine the flour, baking powder, salt, basil, oregano and garlic powder, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Roll and press the dough into the size of your skillet. I use a 12-inch skillet – if you use one significantly small, this recipe can make 2 flatbreads. Heat a large oven-safe skillet over medium-high heat. Brush the skillet with olive oil then gently and carefully place the dough into the skillet. Cook until bubbles begin to form, about 2 to 3 minutes. Brush the top of the dough with olive oil then flip it over with kitchen tongs. Reduce the heat to medium. Add the marinara sauce to the dough and spread it around evenly. Drop spoonfuls of the ricotta on top top of the sauce and then cover it with the parmagiano. Top with the artichokes and the fresh mozzarella. Place the skillet in the oven and cook for 10 minutes, just until the cheese is bubbly and golden. Sprinkle with the fresh oregano and some extra grated cheese. Gently slide the flatbread from the skillet and onto a cutting board. Let cool for a few minutes before slicing.