Homemade Flatbread Pizzas
Ingredients
- 1 tsp active dry or instant yeast
- 1 tsp granulated sugar
- 3/4 cup warm water (between 100-110 degrees)
- 2 cups all-purpose or bread flour + more for hands and surface
- 1 tbsp olive oil + 1 tsp to brush the dough with
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Directions
- Place the yeast and sugar in the bowl of a stand mixer with a dough hook attachment
- Por warm water on top and whisk gently to combine, then loosely cover with a kitchen towel and sit for 5 minutes (the mix should be frothy after 5 mins)
- With the stand mixer running on low speed, add the flour, olive oil, salt, garlic and Italian seasoning
- Beat on low speed for 1 minute (the dough should be thick and shaggy). Transfer it to a lightly floured surface, including any loose flour
- Knead it with lightly floured hands for 2 mins, until it comes together and is smooth (if too sticky, add 1-2 tbsp of flour)
- Place the dough in a greased bowl and cover with plastic wrap. Allow to sit and rest for 45 mins at room temperature
- Once it has rested and has slightly risen, you can place it in the fridge up to 2 days
- As the dough is resting and rising, preheat oven to 475 degrees and prepare toppings. I recommend a base of olive oil + minced garlic + seasonings, then top with a drained can of artichokes, spinach, sun dried tomatoes, grape tomatoes, basil and mozzarella pearls
- Shape the dough by punching it to release any air. Divide the dough into two and on a lightly floured surface and stretch out until its about 1/4” thick
- Transfer dough onto parchment paper and pike holes with a form. Drizzle olive oil base/sauce base and top
- Bake 15-20 minutes or until the crust and toppings are browned
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