Every night I face the same dilemma/questions:
1. What can I get on the table quickly?
2. Do I have enough creativity and ingredients to make something without meat?
No, we aren’t vegetarians, but we are trying to eat less and less meat. We started doing meatless Mondays a few months ago as the first step to less meat. My husband has even mentioned a difference in how he feels since starting our new lower meat ‘diet.’. He said his body feels better with less meat, what, a guy said this? I NEVER thought I would hear him say this, but he has, straight out of his own mouth with no prompting from me.
I was shocked at how easy these are to make. From the moment you throw the ingredients in the bowl to mix to the time the pizzas are on the tables ready to eat, less then 20 minutes. Less then 20 minutes for a homemade meal? DONE! And it doesn’t make a huge mess or use tons of dishes, which is always appreciated too. The scent of basil and garlic that oozes from the oven as these are baking, mmm, so delicious!
The crust is super thin, just the way we like it.
You can do ANY variation of these. Just pick your favorite pizza topping and add then to the flatbread. Or don’t do any topping at all and dip the flatbread in hummus. These make a great meal, appetizer or snack. Really, you must make these soon to see for yourself how easy and delicious they are. Next time I am going to try grilling the flatbread, just cuz I can and we are HUGE grilled pizza fans!
Adapted from Peanut Butter and Jargon
1 cup all-purpose flour
3/4 cup whole wheat flour
2 T fresh basil, chopped
2 garlic cloves, minced
1 tsp baking powder
1 tsp kosher salt, plus more for topping
2/3 cup water
1/4 cup extra virgin olive oil, plus more for brushing
Margherita: 3 roma tomatoes, 1 cup mozzarella, 1/2 parmesan, 1/4 cup chopped basil
Preheat oven to 450 degrees. Place a heavy sheet pan on the middle rack.
In a medium mixing bowl, combine flours, chopped basil, minced garlic, baking powder and salt. Create a well in the center and add the water and olive oil. Using a wooden spoon, stir until dough forms. Knead 4-5 times with hands.
Divide dough into 3 balls.
On a sheet of parchment, roll out 1 piece of dough as thin as possible using a rolling pin (you should have about a 10-inch round; go for “rustic looking”). Brush a bit of olive oil over the entire surface and sprinkled with a little salt. Slide dough (still on parchment) onto preheated baking sheet and bake until golden brown, 8 minutes. Remove the flatbread from the oven and add the pizza toppings. Bake for an additional 5 minutes, until the cheese is melted and the edges are golden brown.
Repeat with the two remaining dough balls, one at a time, using fresh parchment each time.
* I used a silpat mat instead of parchment paper.
Serve warm out of the oven or for plain flatbread; cool completely and store in an airtight container for up to 2 days.
Makes 3 10-inch-ish flatbreads.