Artisan Flatbread Pizza Recipe

Mushroom Flatbread: An Artisan Flatbread Pizza …

WEBAug 5, 2021 · Step 3: Preheat oven to 400 degrees F. Flour a baking sheet and set aside or line with parchment paper. With the help of a rolling pin, …

1. Prepare the dough: In a bowl combine whole wheat flour with dry yeast and salt. Add water and 2 tbsp olive oil and mix until you have a sticky dough.
2. Continue mixing for 4 more minutes and until you have a soft, elastic dough. Cover and let it rise for 1 hour.
3. Preheat oven to 400 degrees F. Flour a baking pan and set aside. With the help of a rolling pin, roll the dough. Transfer to the prepared baking pan.
4. Top the flatbread with tomato sauce and diced tomatoes. Then top with mozzarella cheese and mushrooms. Drizzle with 1 tsp olive oil.

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Margherita Flatbread The Picky Eater

WEBOct 23, 2023 · Mix the warm water and sugar in a small bowl. Sprinkle the yeast over top. Stir, cover, and let sit for 10 minutes. Mix Dry …

1. Spread the whole wheat dough on a pizza pan coated with cooking spray. Bake at 450 degrees for 5 minutes (until the crust starts to puff up).
2. Brush crust with 1 tsp olive oil, sprinkle minced garlic evenly over the crust.
3. Top with sliced tomatoes until entire crust is covered, leaving a half inch border.
4. Sprinkle evenly with cheese. Bake at 450 degrees for 10-12 minutes (until cheese / crust starts to become golden)

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Homemade Flatbread Pizza Recipe Sally's Baking …

WEBApr 1, 2020 · Top each with 1 clove minced garlic. Sprinkle with your desired amount of sea salt and freshly ground black pepper. After …

1. Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
2. With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
4. As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.

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