Pizza Pizzaz
Here’s a recipe for a crispy, delicious and easy to make homemade flatbread. I love this one for the holidays because, not only does it taste great, but the colors scream “Hey, It’s Christmas time🎄!” A savory, herb filled crust is topped with blistered tomatoes and roasted onions. Top it with some fresh and dried herbs and dinner is done. Try this recipe for Rosemary Flatbread with Blistered Tomatoes and Purple Onions.
This is a lovely and very casual dinner to enjoy pre or post holiday with a glass of your favorite red wine, 🍷 or even as an appetizer before dinner. A crispy, herb filled crust is an irresistible combination pared with the sweet and caramelized onions and the bright burst of tomatoes. 🍅🍅🍅
Pizza or Flatbread? What’s the Difference? 🤷🏻♀️
This is not real science but my research reveals that the difference between the two is toppings and the thinness of the crust. When I make a flatbread, it’s usually without any sauce, just a few fresh ingredients. I keep the dough super thin, but the dough recipe is exactly the same recipe for both.
You can buy pre-made dough at the grocery stores. If that’s easiest for you, then by all means, buy it. What really makes a difference is baking it at home and controlling what you put on top. Homemade just tastes better with less cheese and sauce on top.
The Dough
Making pizza dough at home is very easy and nearly fool-proof 😂. I’ve never botched it and believe me, that’s saying something 😉. If you follow my recipe, I promise you will get the same results. Guess what? You can freeze ❄️ the dough at home too. Just make a batch, split it in half and you have another great flatbread just waiting for you. You just wrap the portion you are going to freeze in plastic, then store it for up to 3 months in the freezer. When you’re ready to use it, just let it defrost and you’re good to go.
Yeast
First activate the yeast. Into a small bowl, add 1 cup of warm to the touch water. Next, add 1 package of active yeast, which equals about 2 1/4 teaspoon of yeast. Add 1 pinch of sugar and mix. Let the mixture sit about 5 minutes. You will notice that it starts to bubble. If it does not, your yeast is expired and you will need to start over.
Mix
Into the bowl of your stand mixer with the dough hook attachment (or, you can even do this in a food processor) add 3 1/2 cups all-purpose flour, 1 teaspoon kosher salt. Pulse to combine. Next add the yeast mixture and 1 tablespoon of olive oil. Add fresh herbs, I used a tablespoon of freshly chopped rosemary.
Start the mixer on low, then increase speed to medium. As the mixture starts to come together, slowly add about 1/4 cup of warm water. Once the dough clings to the dough hook, it’s done. If you need to add more water, do so slowly, a tablespoon at a time. The dough is ready when it’s slightly sticky and stuck to the hook.
You Gotta Feel The Knead!
Once the dough is ready, you have to knead it. Pull the dough out and lay it on a very lightly floured work surface. Kneading is like relaxation therapy. This dough really does feel great. You just use your hands to push down with your palms and then pull it back over itself. Just keep doing it for about 5 minutes. If it starts to stick, add a bit more flour and continue. The kneading is what makes the dough the right consistency when its baked.
Let It Rise
Let’s face it, if you’re going to do it, let’s have fun with it, right? The best part of making dough is seeing your work come to fruition. When you let the dough sit and leave it for an hour or two, it’s so fun to see how it rises. I also enjoy the punching part. Here’s what you do.
Once the dough is finished, add about 1 tablespoon of olive oil to the inside of a ceramic bowl. Put the ball of dough into the bowl and sort of roll it around so the oil has covered the bowl and the dough. Cover the bowl tightly with plastic wrap and set it in a warm spot. Leave the dough, undisturbed for 90 minutes minimum. You can leave it for a few hours. It’s very easy to work with!
When you return, the dough will have more than doubled in size. Really, it will have, I promise. Then you punch the dough down, all the air will escape and it will be little again. Roll it into a ball. Now, cut the dough into sections. This is enough for 2 very large flat breads or about 8 individual sizes. I cut mine in half and freeze one for another time.
Put the half you are using onto a baking sheet and let it sit and rise again, about another hour.
Next, I start to shape the dough into a 11×17 baking sheet. Just push the dough with your fingers. If it resists, then let it sit a bit longer. Sometimes I take up to an hour to shape the dough into the pan. You don’t want to force it or tear it. Eventually, it will fill the entire baking pan.
The Toppings (Rosemary Flatbread with Roasted Tomatoes and Purple Onions)
Line a baking pan with parchment paper. Toss about 1 cup or two of cherry tomatoes onto one side of the paper. Next, slice 1 large red onion to about 1/8 inch thick. Add the onion to the other side of the baking pan. Top with about 2 tablespoons of olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat.
Bake for about 20 minutes until the tomatoes are starting to turn black on top and almost bursting. The onions will be slightly browned.
Add the roasted toppings evenly onto the uncooked flatbread crust. Finely slice 2-3 cloves of garlic as thinly as possible, spread evenly on the dough. Next, top with freshly chopped herbs and the dried oregano, then sprinkle the top with 1 tablespoon of olive oil. Bake for 20 minutes until the crust is crisp and the edges are brown.
This flat bread is delicious topped with a little balsamic vinegar. For a non-vegan version, add a little crumbled goat cheese.
Rosemary Flatbread with Blistered Tomatoes and Purple Onions
Notes
You can freeze this dough! Just make a batch, split it in half and you have another great flat bread just waiting for you. You just wrap the portion you are going to freeze in plastic, then store it for up to 3 months in the freezer. When you're ready to use it, just let it defrost and you're good to go.
Ingredients
For the Dough
- 3 1/2 cups all purpose flour
- 1 envelope rapid rise instant yeast ( 2 1/4 teaspoon)
- 1 teaspoon kosher salt
- 1 tablespoon finely chopped rosemary
- 1 pinch sugar
- 1 tablespoon olive oil
- 1 cup warm water plus 1/4 to 1/2 cup more
For the Toppings
- 1-2 cups cherry tomatoes
- 1 whole purple onion, sliced thin (about 1/8 inch)
- 2-3 cloves garlic, thinly sliced
- 1/4 cup freshly chopped marjoram or oregano
- 2 tablespoons dried oregano
- 1 tablespoon finely chopped rosemary
- 2 tablespoons olive oil (divided)
- (Optional) 3 ounce goat cheese, crumbled, balsamic vinegar
Instructions
For the Dough
- Into a small bowl, add 1 cup of warm to the touch water. Next, add 1 package of rapid rise or instant yeast, which equals about 2 1/4 teaspoon of yeast. Add 1 pinch of sugar and mix. Let the mixture sit about 5 minutes. You will notice that it starts to bubble. If it does not, your yeast is expired and you will need to start over.
- Into the bowl of your stand mixer with the dough hook attachment (or, you can even do this in a food processor) add 3 1/2 cups all purpose flour, 1 teaspoon kosher salt. Pulse to combine. Next add the yeast mixture and 1 tablespoon of olive oil. Add fresh herbs, I used a tablespoon of freshly chopped rosemary. Start the mixer on low, then increase speed to medium. As the mixture starts to come together, slowly add about 1/4 cup of warm water. Once the dough clings to the dough hook, it's done. If you need to add more water, do so slowly, a tablespoon at a time. The dough is ready when it's slightly sticky and stuck to the hook.
- Put the dough onto a lightly floured surface and knead for 5 minutes.
- Set the dough in a ceramic bowl, which has been lightly oiled. Move the dough around to coat the bowl and the dough with the oil. Covered the bowl tightly with plastic wrap and set in a warm spot to rise for 90-120 minutes. Return, punch dough down, then cut into even pieces. This will make two large baking sheets of flat bread or up to 8 individual flat breads. See note below for freezing excess dough.
- Put the dough onto a 11x17 baking sheet. Gently push the dough to fill the baking sheet. If it resists, wait a few minutes then work it again. Someythe dough takes a little time to relax.
Toppings:
- Line a baking pan with parchment paper. Toss about 1 cup or two of cherry tomatoes onto one side of the paper. Next, slice 1 large red onion to about 1/8 inch thick. Add the onion to the other side of the baking pan. Top with about 1 tablespoon of olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat. Bake for about 20 minutes until the tomatoes are starting to turn black on top and almost bursting. The onions will be slightly browned.
- Add the roasted toppings evenly onto the uncooked flat bread crust. Add the sliced garlic.
- Next, top with freshly chopped herbs and the dried oregano then 2 sprinkle with 1 tablespoon of olive oil. Bake for 20 minutes until the crust is crisp and the edges are brown.
- This flat bread is delicious topped with a little balsamic vinegar. For a non-vegan version, add a little crumbled goat cheese.
