Andys Flatbread Pizza Recipes

5 EASY FLATBREAD PIZZA RECIPES

Steps:

• Preheat oven to 425° F.
• Bake all flatbreads for about 10-12 minutes or until cheese is fully melted and crust is golden and reaches desired level of crispiness. Flatbreads tend to continue to crisp out of the oven if left to cool on the hot baking sheet. These can also be grilled in about 10 minutes on medium-high heat with the cover down. Just be sure to oil grill grates with oil.
• Top flatbread with a light layer (1/4 cup) of pizza sauce and top with mozzarella pearls. Garnish with chopped basil just before serving.
• Slice cooked sweet Italian chicken sausage. Top flatbread with a light layer (1/4 cup) of pizza sauce and spinkle with either shredded mozzarella or quatro formaggio cheese as needed. Top with pepper, onion, and sweet italian sausage. Note: sausage must be fully cooked.
• Spread 2-3 tablespoons of fig jam on the flatbread. Top with mozzarella pearls and chunks of prosciutto torn apart with hands. While pizza is cooking, bring a a small saucepan of balsamic vinegar to a simmer. Simmer until reduced by half and thickened, about 5 minutes. Top with fresh arugula drizzle balsamic reduction over pizza just before serving.
• Top flatbread with a light layer (1/4 cup) of pizza sauce and top with quatro formaggio cheese. Top with whole or halved pepperoni slices.
• Top flatbread with 3-4 tablespoons of basil pesto. Top with fresh mozzarella pearls and optional sliced cherry tomatoes.

ANDY'S FLATBREAD PIZZA

Steps:

• Gather your ingredients.
• Proof the yeast by adding a small pinch of sugar to the warm water, and then add the yeast.
• Chef's Note: After about 10 minutes, you should see the top of the water covered in foam. If nothing happens, your yeast is deceased (I hate it when that happens). Get some fresh yeast and start again.
• Add the salt and the flour to the bowl of a mixer fitted with a dough hook, and blend at low speed.
• Add the olive oil to the proofed yeast mixture.
• Chef's Note: It's not necessary to mix the oil into the proofed yeast; just add it.
• While the mixer is turning on low speed add the proofed yeast/water oil mixture in a slow steady stream.
• Allow the mixer to blend the dough until it is smooth and pliant, about 5 to 7 minutes.
• Chef's Note: You don't have to use a standing mixer; you could do this by hand.
• Add a bit of olive oil to a bowl.
• Add the dough to the bowl, and coat in the oil.
• Cover the bowl and allow it to sit in a warm, non-drafty space.
• Allow the dough to rise until it doubles, about 1 to 1.5 hours.
• Chef's Note: The amount of time it takes dough to rise depends on a lot of factors; including temperature, humidity, strength of yeast, and even altitude. Be patient, if you have good yeast, it will rise.
• Remove from bowl, divide into three equal parts, and form balls from each portion.
• Chef's Note: If you're not planning on making all three, tightly wrap the other two in cling wrap, and put in the refrigerator, or the freezer.
• Take the dough and use your hands to spread into a circle approximately 14-inches in diameter.
• Cover with a kitchen towel and allow the dough to rise for about 30 minutes.
• Meanwhile place a rack in the middle position, and preheat the oven to 425f (218c).
• Use your fingers to dimple the dough.
• Brush the surface with some extra virgin olive oil.
• Add additional toppings (your choice).
• Cook in the preheated oven for about 20 minutes, or until golden brown.
• Serve while nice and toasty warm. Enjoy
• Keep the faith, and keep cooking.

HOMEMADE FLATBREAD PIZZA RECIPE

Steps:

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
• With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
• As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
• Preheat oven to 475°F (246°C).
• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don't worry about the shape of the dough, just make sure it's pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
• Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
• Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
• Cover and store leftovers in the refrigerator for up to 1 week.

FLATBREAD PIZZAS

Steps:

• Blitz the chickpeas, half the lemon juice, garlic, cumin and some seasoning in a food processor or mini chopper, adding a few tbsp water to get a spreadable consistency.
• Warm the flatbreads following pack instructions, then spread the chickpea hummus over them evenly. Scatter on the feta cheese, dill and half the rocket, pomegranate and onion.
• Mix together the remaining rocket, pomegranate and onion. Toss through the remaining lemon juice, olive oil and any juice from the pomegranate seeds. Serve the pizzas with the salad.