Show your Pride with this rainbow veggie flatbread.
Ingredients:
Dough Ingredients
1 tsp active dry or instant yeast
1 tsp granulated sugar
¾ cup warm water,
2 cups all-purpose flour or bread flour
1 Tbsp olive oil, plus 1 teaspoon for brushing the dough
1 teaspoon salt
optional: 1 teaspoon garlic powder or 1 clove minced garlic and/or 1 teaspoon Italian seasoning
Toppings
½ cup tomato sauce, homemade or store-bought
½ cup shredded part-skim Mozzarella cheese
4 cups chopped colorful veggies (I used broccoli florets, green peppers, yellow peppers, orange peppers, grape tomatoes, red onions and thinly-sliced purple potatoes)
2 tsp olive oil
1 tsp Italian seasonings
(optional toppings: grated Parmesan cheese, red pepper flakes)
Directions:
Dough
In a regular large mixing bowl, pour warm water on top of the sugar and yeast. 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.
Mix by hand and add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Mix for about 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.
Place the dough in a greased bowl and cover with plastic wrap 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.
Flatbread
As the dough is resting and rising, prepare your toppings.
Preheat oven to 475°F
Once the dough has risen, punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. Repeat with the second piece of dough.
Transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone.
Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with ½teaspoon of olive oil. Top each with the ingredients listed above and create your layered rainbow.
Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
Serves: 4
Comments