FLATBREAD PIZZA RECIPE
This flatbread pizza dough takes less than 5 minutes to make and comes together right in the food processor with only flour, salt, water, and olive oil!
Provided by Kylie
Categories Main Dish/Appetizer
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Add flour and salt to a food processor and pulse until well mixed.
- Add water and oil.
- Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed.
- Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth.
- Divide dough into 2 equal balls.
- Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case.
- Dust 2 baking sheets with cornmeal and place a flatbread crust on each.
- Poke the surface of the flatbread all over with a fork.
- Bake flatbreads for 5-8 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
- Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so. Try my Easy Caprese Flatbread!
- Enjoy!
Nutrition Facts : Calories 161 calories, Sugar 0.1 g, Sodium 233.3 mg, Fat 3.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 28.6 g, Fiber 1 g, Protein 3.9 g, Cholesterol 0 mg
PIZZA AND FLATBREAD DOUGH
An easy Pizza and Flatbread Dough recipe.
Provided by Michael Lomonaco
Categories Bread
Yield Makes enough for two or three 12-inch pizza crusts, depending on thickness
Number Of Ingredients 4
Steps:
- 1. Process the flour and 2 teaspoons salt in the bowl of a standing mixer fitted with the dough hook until thoroughly incorporated, 1 minute.
- 2. Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.
- 3. Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
- 4. Brush a clean, stainless-steel bowl with the remaining tablespoon oil and put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 1 1/2 to 2 hours.
- 5. When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. The balls of dough can be individually wrapped in plastic and frozen for up to 2 months.
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