First things first. Get your oven pre-heated with your pizza stone inside to 425 degrees (F). You want the hot oven and surface to quickly heat and stop the dough from rising or bubbling when it hits the heat. You’ll press your dough onto parchment and then slide the parchment onto the stone for easy handling.
- 1 teaspoon active dry yeast
- 1/4 teaspoon white sugar
- 3/4 cup lukewarm water
- 2 cups all-purpose flour, divided
- 1/2 teaspoon salt
- oil for brushing onto the dough
The sky is the limit! Slice red onions, all colors of bell peppers, mushrooms, olives, artichoke hearts, capers, herbs (parsley, sprigs of thyme and oregano), tomatoes, seeds, asparagus…check your fridge for inspiration!
Instructions after these inspiration pics!
- Combine warm water with sugar and swirl or stir to dissolve the sugar. Add yeast and allow about 8-10 minutes for the yeast to bloom (shown below).
2. In a stand mixer or mixing bowl, mix 1 3/4 cups of the flour with the salt. Reserve 1/4 cup of the flour for adding in later if necessary.
3. Add the yeast solution to the flour and salt and mix until the dough comes together.
4. Roll the dough out onto a floured surface and knead until the dough is smooth, adding the remaining 1/4 cup of flour if necessary. Cover dough ball with plastic wrap and a towel and allow it to rest for at least ten minutes. It may rise a bit, and that is fine.
5. Divide into two or three dough balls, and one at a time:
- shape your ball into a thin disk by turning, lightly pulling, and finally pushing along the parchment
- brush dough with oil
- use your sliced vegetables and herbs to create flowers, patterns, starbursts, or whatever your heart desires.
Bake each flatbread painting for 8-10 minutes, checking to see the vegetables getting soft and the crust turning golden brown.
Slice and serve with hot marinara sauce, cold ranch dressing, or cheese spreads.