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Mediterranean Thin-crust Flatbread

This is a fantastic appetizer, party dish, dinner or lunch. Crack an egg on top, bake in the oven a little longer, and it would make a great breakfast, too.

Mediterranean Thin-crust Flatbread

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Serves: 4 Total Time: 17 minutes

Ingredients

  • 3/4 cup lukewarm water
  • 1 teaspoon instant yeast
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • For the toppings: (I’ve provided proportions, but use any amount of the following vegetables)
  • 1 garlic clove; crushed
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt (plus a pinch)
  • 1/2 tomato, thinly sliced
  • 1/4 yellow beet, thinly sliced
  • 1/2 meyer lemon, thinly sliced
  • 1/4 potato, thinly sliced
  • 1 radish, thinly sliced
  • 1/2 burrata mozzarella ball, torn into pieces, dotted all over the flatbread
  • 1 heaping tablespoon fresh tarragon, finely chopped

Instructions

1

For the dough: combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. Add the flour and salt to the bowl and mix until you’ve formed a shaggy dough.

2

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.

3

Let the dough rise until doubled in bulk (about an hour and a half). After letting it rise, use the dough right away or refrigerate it for up to three days. I like to make the dough ahead of time, so it's hanging out in the fridge waiting for me to use.

4

If using the same day, cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the toppings.

5

Preheat your oven to 375 F. Roll out the flatbread. Brush the olive oil all over, including on the edges. Rub the crushed garlic all over the dough, allowing pieces to break off randomly. If they seem large, just cut them a bit and place randomly. Sprinkle with the salt (reserving the pinch for later). Lay the toppings, alternating among the vegetables for color and completely covering the dough. Try and place the lemons in different places and same with the tomatoes (just for color, really). Dollop the cheese. When you’re finished, sprinkle with the pinch of salt.

6

Place in the oven and cook for about 20-25 minutes or until the edges of the pizza have browned and the vegetables look fairly crisped.

7

Sprinkle with tarragon and serve. Enjoy!

 

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