A few months back I made rosemary flatbread with blue cheese, grapes and honey. I thought it was really tasty but my husband had different thoughts. I liked the flavor combination but I thought the real star was the crispy flatbread. So I made it again and topped it with man (and boy)-approved pizza toppings.
My little brother found out I was going to be making homemade pizza and asked for me to wait til he came over to make it. So I did. I asked him what he wanted on his pizza and handed him a pad and paper to write his requests on. This is what he wrote, "
some garlic, tomato chunks, peppironi, italian sausage, Dr. Pepper :-], and your homemade love <3". Ask and you shall receive.
He's generally not a mushroom lover, but I sauteed some up in a little butter and garlic and he piled those on too along with a simple tomato sauce and milky fresh mozz and loads of freshly crushed garlic. And just so you know the Dr. Pepper was served on the side, lukewarm and in a can. Just like he likes it. :-)
- 1 envelope active dry yeast
- 2 tablespoons sugar
- 2 cups bread flour, plus more for rolling
- 3/4 cup warm water
- 2 teaspoons chopped rosemary
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground pepper
- pizza sauce
- pizza topping of your choice
In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot (the microwave) until billowy and doubled in bulk, about 1 hour.
Meanwhile, preheat the oven to 450°. Place a pizza stone* in the bottom of the oven, and preheat for at least 30 minutes.
Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round or 3 individual size pizzas (about 8 inches- the larger the flatbread the thinner and crispier it will be) then transfer to a lightly floured pizza peel or the back flat side of a sheet pan.
Slide the flatbread onto the hot stone and bake for about 8-10 minutes, until the crust is very lightly golden. Place your sauce and desired pizza toppings on it then transfer the flatbread back into the oven til cheese melts and toppings are warmed through.
NOTE: *I only have one pizza stone but baked 3 pizzas at once. The stone yielded the crispiest crust, but an aluminum pizza pan (with holes in it for ventilation) came in a close second. A regular cookie sheet worked fine but didn't get as crisp and it took a little longer to crisp up.