Welcome to Bread Bakers where each month we get together and bake up some loaves based on a theme chosen by one of our members. This month's theme, Flat Breads made with yeast/starter was chosen by Sonia of
Sonlicious.
The possibilities for this theme are endless. In fact, Sonia, sent us a
complete list from Wikipedia in case we needed some ideas.
Of course, the most popular in the USA right now is a concoction called the Flatbread Pizza. What makes a Flatbread Pizza different from a regular pizza? Well, I think there are lots of answers to that question.
The dough used for this flatbread pizza contains much less yeast, a scant 1/2 teaspoon as compared to two packages which equals 4 1/2 teaspoons. The second difference is that I docked the dough. This means that I took a fork and punch little holes all over the dough to prevent it from rising. The third difference was in the type of flour that I used, semolina (a very fine flour) as opposed to all purpose flour. The final difference is that I baked the flatbread prior to adding the toppings.
There is a difference in toppings as well. I used much less cheese than on a regular pizza and no sauce on the crust itself. Having grown up with the Americanized version of pizza, which has a thick soft crust and lots of sauce and cheese, this is a huge difference. It allowed me to enjoy my pizza while fantasizing that it is actually "healthy for me".
For this pizza I used a small amount of Mozzarella and an Italian 3 Cheese Blend, along with some slices of fresh tomato and basil.
I scattered these over the baked crust, placing the mozzarella first so that it would help the tomatoes and basil to adhere to the crust.
The final addition, before placing it back in the oven, are some thin slices of prosciutto. I placed it back into the oven just long enough to melt the cheese and warm the toppings.
While the crust was baking the first time, I had tossed some asparagus in olive oil, salt and pepper, and placed it in the oven to roast. It was removed along with the crust and allowed to cool a bit while the toppings were being warmed and melted.
This asparagus was scattered over the top and then I added some mixed baby greens to cover the entire thing.
The final touch was a drizzle of this
Homemade Creamy Garlic Dressing. Of course, you can use any toppings and dressings that you would like but this combination was truly amazing!
One Flatbread was the perfect amount for dinner for the two of us. There is enough dough in the recipe for 2 large or 4 small flatbreads. You can adjust your topping accordingly should you be making enough flatbread for 4 persons. This recipe would also make a perfect appetizer for up to eight people.
Please stop by and see what Flatbreads the others are sharing. You will find links to those at the bottom of this post. I, personally, can't wait to see them.
Creamy Garlic Flatbread Pizza
Flatbread:
recipe adapted from Delallo
4 c. semolina flour
1/2 t. active dry yeast
2 t. salt
1 1/2 c. lukewarm water (105*)
Combine all ingredients in the large bowl of a stand mixer. Whisk together with a fork, then place on the stand. Attach the dough hook and knead at medium speed for 5-10 minutes, until dough comes together into a ball and is soft and smooth. You can add more flour, a Tablespoon at a time, if necessary until the ball forms.
Cover dough with a warm, damp towel and allow to rise for a couple of hours, until doubled in size.
Divide the dough into 2 or 4 equal pieces. Working with one piece at a time, roll the dough out on a floured surface, as thinly as possible. Transfer to a baking stone or baking sheet that has been sprinkled with cornmeal to prevent sticking.
Using a fork, pierce holes all over the dough, to prevent rising. Bake the dough in a preheated 450* oven for about 10 minutes, until brown and crisp.
Toppings:
for 1 flatbread (using half the dough)
12 stalks of asparagus, roasted
4 oz. Mozzarella Cheese, cut into slices
1/4 c. Parmesan/Asiago/Romano cheese blend, shredded
1 tomato, thinly sliced
5 basil leaves, cut into thin slices
4 thin slices Prosciutto
Mixed Baby Greens
Sprinkle the Mozzarella over the baked flatbread. Arrange the tomatoes over the Mozzarella and sprinkle with the basil and shredded cheese blend. Place the Prosciutto over all. Return to the hot oven (450*) for a few minutes, just until the cheese is melted and the toppings are warmed through.
Remove from oven and place onto a serving platter, I used my pizza peel. Arrange the roasted asparagus over the flatbread, top with a couple of handfuls of mixed greens and drizzle with the Creamy Garlic Dressing.
Print Recipe
More Flat Breads
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board
right here. Links are also updated each month on this
home page.
We take turns hosting each month and choosing the theme/ingredient.
