Flatbread with Tomato and Mozzarella
I made this flatbread with whole wheat pizza dough I had lingering in the fridge for a couple of days. I was looking for pizza”esque” appetizer to serve with a glass of wine and thought the longer, rectangular shape would be good as it can be cut into strips that are easy to serve and eat. I made three flatbreads with three different toppings, each so good and deserving of its own post. Watch for upcoming posts.
This one was margarita style, with a little pizza sauce, sliced fresh tomatoes and mozzarella on top. I used the pizza sauce from Williams-Sonoma, it’s exceptionally good for a purchased product and made it easy to assemble this lovely flatbread. I stretched the dough into a rectangle and proceeded to prepare it like a pizza: olive oil rub for the dough, a little pizza sauce , sliced tomatoes and mozzarella. Into the very hot oven set to highest broil setting and in a few minutes you have a lovely rectangular flatbread. Let it cool a bit and then cut into strips, beautiful to look at and easy to serve. Top with a few greens and enjoy with a glass of vino.
For whole wheat pizza dough:
2 cups white flour
1 cup whole wheat flour
1 teaspoon salt
1 1/4 cup water, lukewarm
1 teaspoon yeast
1/2 teaspoon sugar
2 tablespoons olive oil
Place water and sugar in the bowl of a food processor. Sprinkle yeast over the water and pulse once or twice to mix. Let rest 5 minutes to dissolve.
Add olive oil and pulse a couple of times to blend.
Add 2 cups flour and pulse a few times to mix the flour with the liquid ingredients. Add more flour only until dough forms a ball and pulls away from the sides of the bowl. Don’t add more flour than needed to form a dough. Continue processing until dough pulls together and develops elasticity.
Remove to a floured surface and finish kneading by hand, adding more flour but not too much so the dough remains light.
Place ball of dough in an oiled bowl, turning dough to cover with the oil. Let rise until doubles, about 2 hours.
If you need more time then either deflate the dough and let it rise once more or place the bowl with the dough in the fridge until you are ready. Bring it to room temperature before proceeding with rolling the dough and shaping the pizza.
When ready to proceed turn the dough onto a lightly floured surface and cut into 4 pieces. Keep the extra pieces covered while you work with each one. With a rolling pin or with your hands roll the dough into a rectangle. Keep the edges slightly thicker than the center.
Assembling the flatbread:
Lay the dough rectangle on a parchment paper, it makes it easy to transfer it into the oven. Brush it with olive oil and then spoon a little pizza sauce over.
Slice the tomato into rounds and then cut each round in half. Lay the tomato rounds over the flatbread, touching but not overlapping.
Lay fresh mozzarella over the tomatoes and sprinkle with grated regular mozzarella.
Broiling the pizza:
Preheat oven to hight broil setting.
Use a pizza peel or a wide spatula that will fit the entire pizza with the parchment to lift the pizza and then slide the dough still on the parchment sheet onto the pizza stone in the oven. Bake in a 450-500℉ oven until crisp. After a few minutes you can quickly pull out the parchment from under the pizza and let it finish cooking directly on the stone.