Flatbread Two Ways

There are a lot of questions floating around over the difference between a flatbread or a pizza. Some say that it’s all in the leavening. Flatbreads have none. But there are some really wonderful chefs out there making flatbreads with pizza dough. They argue that it mostly has to do with the toppings. Flatbreads have either no cheese or very small amounts of cheese. Then, to complicate things further, some say it’s all in the shape. Flatbreads are oval, pizzas are round. Me, personally, I really don’t care either way. But…since I did have to name these guys, I went with flatbread. Yes, I do use yeast in the dough, but the minimal amount of cheese in either of these flatbreads and the freeform shape does not feel like pizza to me. These are a healthier alternative to cheese laden pizza. There is so much flavor going on in each, that you don’t miss the cheese or the fat that comes with it.

This dough becomes super crunchy to stand up to the vegetables and it couldn’t be easier to make. It comes together in your food processor in a couple of minutes. Give each a try! These are perfect Meatless Monday meals!

Flatbread or Pizza Dough

(Makes enough for 2 flatbreads or pizzas)

1 cup water, warmed for about 1 minute and 30 seconds on high in the microwave
2 teaspoons honey
1 tablespoon active dry yeast
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour
1 teaspoon sea salt
2 tablespoon extra virgin olive oil

In a 2 cup measuring cup or a small bowl, combine the warmed water and honey. Mix in the yeast and allow to sit for about 5 to 8 minutes, until bubbly and foamy.

In your food processor, with the dough blade, pulse the flours and the salt together to combine. Run the processor and drizzle in 1 T. of the olive oil then stream in the yeast mixture until incorporated. Let the machine run until the dough forms a ball. Stop the processor and remove the ball. Place it in a large bowl greased with the remaining tablespoon of olive oil. Cover with plastic wrap and allow to sit for 1 hour and a half.

Once the dough has risen, divide in two and use in any pizza or flatbread recipe.

Veggie and Goat Cheese Flatbread

Veggie Goat Cheese Flatbread

2 tablespoons corn meal
1 ball of dough, recipe above
1 plum tomato, sliced thinly
1/2 Japanese eggplant (thin eggplant), sliced thinly
1/2 yellow squash, sliced thinly
1/2 zucchini, sliced thinly
2 teaspoons extra virgin olive oil
sea salt and black pepper
2 sprigs thyme, leaves removed
1/4 cup crumbled goat cheese
2 -3 large fresh basil leaves, torn or cut

Preheat your oven to 400 degrees.

Sprinkle the cornmeal on a large baking sheet. Place the dough on the sheet, and using your fingers, just press it out into an oval shape. Make sure you press it out until it is quite thin. Spread the vegetables out over the dough, leaving just a bit of a border all around. Brush the tops of the vegetables with the olive oil, sprinkle with some salt, pepper and thyme then the goat cheese.

Place in the oven and bake for about 25 minutes, or until browned and crisp. Sprinkle the basil on top. Cut into sections and serve.

Butternut Arugula and Gruyere Flatbread

Butternut Arugula and Gruyere Flatbread

2 tablespoons corn meal
1 ball of dough, recipe above
1/2 small butternut squash, peeled and sliced thinly
1 medium shallot, thinly sliced
2 teaspoons extra virgin olive oil
2 tablespoons pine nuts
sea salt and black pepper
2 sprigs thyme, leaves removed
1/2 cup grated Gruyere cheese
1 cup fresh baby arugula
freshly grated Parmesan

Preheat your oven to 400 degrees.

Sprinkle the cornmeal on a large baking sheet. Place the dough on the sheet, and using your fingers, just press it out into an oval shape. Make sure you press it out until it is quite thin. Spread the butternut squash and the shallots out over the dough, leaving just a bit of a border all around. Brush the tops of the vegetables with the olive oil, sprinkle the pine nuts then some salt, pepper and thyme and the Gruyere.

Place in the oven and bake for about 25 minutes, or until browned and crisp.

Remove from the oven and top with the arugula and the Parmesan. Cut into sections and serve.

Notes:

• If you’ve been following my blog, you know how much I love my mandoline! That’s what I use to get super thin slices in both of these recipes. I’ve said this before, you don’t need to spend a lot on a mandoline. Mine is super inexpensive and it really does the job well. If you don’t have one, just try to keep your slices really thin.

Butternut Flatbread before its arugula topping