Flatbread

I made this flatbread yesterday. I'm not calling it pizza because it doesn't have a sauce but is brushed with a flavored olive oil before baking.  Also, unlike pizza, you cut it into squares after you roll it out. Once it is done baking, you can just pull bite sized squares away from it. The variations of this are limitless.  I made an herb infused oil using garlic, basil, oregano, parsley and salt and pepper. I brushed the dough after cutting it then i topped each square with a slice of kalamata olive or a slice of cherry tomato. I placed a sliver of pepperoni over each square and then sprinkled it with shredded sharp provolone and sprinkled it with grated parmesan.  It baked at 425 degrees for about 30 minutes, just until the cheese starts to turn golden.

 

This is not the best pic but I had to take it fast because it was consumed rapidly!  The crust it crisp on the bottom and soft and fluffy throughout.  The flavor was spot on.

 

The Recipe:

2-1/4 tsp rapid rise yeast

2 C + 2 tsp water

1/2 tsp sugar

1 tsp salt

5-1/2 C flour

Mix this into a soft dough and let it rise for 1 hour.  Preheat your oven to 425 degrees. Split the risen dough into two pieces.  Roll one piece out to about a 1 inch thick circle, transfer it to a piece of parchment  and using a pizza cutter, cut the dough into 1 inch squares keeping it in a circle. Slice it through almost to the bottom but stop short of cutting it through entirely. Spread the top with the oil mixture. Top with whatever you like.  Bake it at 425 degrees for about 30 minutes. This recipe makes 2 flatbreads.

Topping:

1/2 C. olive oil

small bunch of fresh parsley, minced

small bunch of fresh basil, minced

2 cloves of garlic, minced

1/2 tsp dry oregano

S & P
 

Mix this together and let it sit at room temperature for a few hours so the flavors infuse the oil.