Flatbread PIzza #Recipe @PegCochran

 

In my last post, I shared a recipe for a quick air fryer pizza made with a flour tortilla. Today, I'm sharing a recipe for flatbread pizza--a bit heartier albeit a bit more work.  I got the dough recipe from Sally's Baking Addiction and it was wonderful to work with.  All her recipes and tips and tricks are outstanding.  You can top the flatbread in numerous ways--for my first go-round I stuck with the classic pizza sauce, sausage and cheese.  The recipe makes enough dough for two flatbread pizzas.

Ingredients

1 teaspoon active dry or instant yeast

1 teaspoon granulated sugar

3/4 cup warm water, (between 100-110°F – I used an instant read thermometer to check)

2 cups flour plus more for rolling out dough

1 Tablespoon olive oil, plus 1 teaspoon for brushing the dough

1 teaspoon salt

 

 

Place yeast and sugar in the bowl of a mixer fitted with a dough hook.  Add warm water and whisk to combine. (Can be done in a large bowl if you don't have a mixer.)  Cover with a kitchen towel and set aside for five minutes.  After five minutes, mixture should be bubbly.  If not, it means your yeast is dead. Whodunnit?  Call in Miss Marple stat.  You'll need to start over.

 

 

 

With your mixer on low speed, add the flour, olive oil and salt. Beat on low speed for one minute. Dough will be shaggy.

 

 

Place dough on floured work surface and with floured hands, knead for approximately two minutes--until dough comes together and is silky and smooth.  Shape into a ball. If dough is too sticky, add one to two tablespoons flour.

Place in a greased bowl and cover with foil, plastic wrap or a towel.  Let rest at room temperature for 45 minutes.

 

 

 

Preheat oven to 450 degrees.

Punch the dough down and divide in two.  (For ease of transferring the dough to a pan, roll out dough on parchment paper or a silicone baking mat.)  Use your hands to stretch the dough until it is quite thin--1/4 of an inch or roll out with a rolling pin.  The shape doesn't matter.  Transfer to baking sheet.  Repeat with second ball of dough or freeze for future use.

 

 

Use your fingers to "dimple" the dough all over and brush each piece with 1/2 tsp. olive oil.

Add your toppings of choice and bake for 15 to 20 minutes.

 

 

OUT NOW!

Book #3 in the Open Book Series

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A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.

Penelope Parish is ready to close the book on her amateur sleuthing—from now on, The Open Book’s writer-in-residence will be sticking to villains of the fictional variety while she puts the final touches on her new novel. But when an author is murdered inside the bookshop, all of Upper Chumley-on-Stoke goes on high alert.
 
Now it’s up to Pen and the quirky citizens of Chumley to stop a killer and protect the charming British town she’s begun to call home.

 

 

 Book #1

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    Book #2

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