Rustic Flatbread Pizza
Rustic Flatbread Pizza, with a homemade garlic herb crust, is topped with pesto, roasted red peppers, sundried tomatoes, pinenuts, and salami.
Servings: 6 pizzas
Ingredients
Flatbread dough:
- 2 1/4 teaspoons active dry yeast 1 packet yields 2 1/4 tsp
- 1 tablespoon dried Italian herbs
- 3/4 teaspoons sea salt
- 1/2 teaspoon granulated sugar
- 2 cups All-Purpose Flour
- 1 tablespoon Extra Virgin Olive Oil plus more for coating bowl
- 1 tablespoon Garlic Puree
- 1/2 cup warm water about 110°F, more may be needed
Flatbread pizza:
- 3 tablespoons pine nuts
- 6 tablespoons Pesto
- 16 ounces fresh whole milk mozzarella
- 6 ounces jarred Julienne Cut Sun Dried Tomatoes
- 6 ounces jarred Italian Style Red Peppers
- 6 ounces salami
- 2 tablespoons Balsamic Reduction
- black pepper and Sea Salt to taste
Instructions
To make the flatbread:
- To a large mixing bowl, add 2 1/4 teaspoons active dry yeast, 1 tablespoon dried Italian herbs, 3/4 teaspoons sea salt, 1/2 teaspoon granulated sugar, and 2 cups All-Purpose Flour. Whisk together to fully mix.
- Make a well in the dry ingredients and add 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon Garlic Puree, and 1/2 cup warm water. Stir with a wooden spoon to mix. Continue to add more warm water as needed until a dough forms.
- Transfer to a clean, well-floured surface and knead until smooth and elastic - about 3-4 minutes - adding more flour as needed to prevent sticking. Alternatively, knead on medium low speed using the dough hook in your stand mixer for about 3-4 minutes.
- Add 1 teaspoon of olive oil to clean bowl. Add dough and roll around until it is fully coated. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour. See note 1.
- Once doubled in size, punch down and cut dough into 6 even pieces. Arrange on a clean surface, and lay a damp towel on top. Let rest at least 15 minutes.
- While the dough is resting, heat a large skillet to medium-high heat.
- One at a time on a lightly floured surface, roll each piece of dough into a large circle that's about an 1/8th of an inch thick.
- Lightly grease preheated skillet with olive oil and lay down flatbread. Allow to cook undisturbed for 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
To make the Rustic Flatbread Pizza:
- To assemble pizzas, cover each cooked flatbread with one tablespoon of the 6 tablespoons Pesto. Top with equal portions of the 16 ounces fresh whole milk mozzarella, 6 ounces jarred Julienne Cut Sun Dried Tomatoes, 6 ounces jarred Italian Style Red Peppers, toasted 3 tablespoons pine nuts, and 6 ounces salami. See note 2.
- To bake the pizzas, preheat oven or grill to 400°F. Set pizzas directly on grill and bake just until the cheese has melted, about 5-10 minutes. Remove, drizzle with 2 tablespoons Balsamic Reduction, and season with salt and pepper.
Notes
- If your house is cold, there are a couple options to get your dough to rise properly. You can always preheat the oven to 200°F, turn it off and crack the door. I've also heard of running the dryer for a few minutes, then setting your dough inside with the dryer off to allow it to rise.
- Quantities and ratios of toppings can be varied based on user preference. Amounts listed in recipe are how I made the pizzas, but feel free to adjust according to your taste.
Nutrition
Calories: 676kcal | Carbohydrates: 44g | Protein: 30g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1719mg | Potassium: 734mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 42.8mg | Calcium: 445mg | Iron: 4mg
