17 February 2014

Fun & Easy Flatbread Pizzas

We recently hosted a night of pizza at The Market and I think guests were a bit surprised when I didn't pull out traditional pepperoni laden pies. I love them too, but felt like I needed to create a little something interesting to get folks talking! I decided to make a couple different flatbread pizzas that showcased cheeses that really make tasty pizzas! The flatbread pizzas cook up quickly and are easy to make individual portions with a variety of toppings to serve a crowd as a main dish or appetizer.

I used the same crust recipe for each as it's super easy and always turns out great and crispy. This recipe also lasts in the refrigerator for about a week so you can have on hand for hungry teenagers or add to another meal as bread sticks or seasoned flatbread.

1 cup hot tap water
1 pkg quick acting yeast (I use a Tablespoon of instant yeast)
1 tsp. salt
2 teaspoons olive oil
2 1/2-3 cups flour

In my KitchenAid mixer, I throw everything together with the dough hook on and allow to knead about 5 minutes until a smooth, somewhat sticky, dough has climbed up the dough hook and all flour is incorporated. I allow to rise about 15-30 minutes (that's the beauty of instant yeast) until doubled in size. Meanwhile, preheat your oven to 425 degrees.

Using a small amount of flour, roll your dough out to desired flatbread size about 1/3 of an inch thick. Mine measure about 4X12. Bake until dough is no longer shiny but not browned, about 4-5 minutes. Remove from oven and top being careful not to overfill or they lose the crispiness. Bake an additional 5+ minutes until dough is browned and cheeses are melted. You can also choose to bake flatbread a little longer and after topping, throw under the broiler to melt cheeses. I did this recently for a dish-to-pass and browned them at the host home, it turned out really well.

TRUFFLE BIANCO FLATBREAD: ( I loved the California Pizza Kitchen one SO much, I did a bit of a copycat on this)
1 ball fresh mozzarella, grated
1/4 lb. Dolce latta Gorgonzola, cut into 1/2 inch pieces
Pinch of truffle salt per pizza
several fresh sage leaves

In a small saute pan, bring about 1/2 inch of olive oil to heat and fry sage leaves until crispy. Drain on paper towel and set aside. Top each cooked flatbread with a few tablespoons of fresh mozz, a few chunks of Gorgonzola, a good pinch of truffle salt and lay out 3-4 sage leaves on top depending on size.

Whole Grain Mustard (I used Maille brand)
1 Apple, grated and juice squeezed out a bit (I used Honeycrisp)
1/2 lb. camembert or brie cheese, sliced into 1/4 thick slices, rind left on but could be removed
3 slices Proscuitto, sliced into ribbons

On cooked flatbread, spread a thin layer of mustard as evenly as possible but not too thick. Top with a thin layer of grated apples that you have gently squeezed the juice from, a few slices of Camembert or Brie cheese (they are the same thing) and a few ribbons of proscuitto. I like to put this one under the broiler to crisp up the proscuitto, so I bake the crusts a bit longer before topping.

I had a pizza with similar toppings in France and we all fell in love with it! A bit unusual, but definitely a favorite from our tasting :) Our favorite wine to pair with both pizzas was a White Bordeaux (100% Sauvignon Blanc) but the Sicilian red, Nero d'Avola was also great!


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