Knead for Speed: Margo and Rosa Flanagan's Easy Veggie Pizza Recipes
Flatbread pizza is the perfect canvas for getting creative. Consider these recipes as guidelines and substitute and use whatever ingredients you have at home, especially whatever needs to be used.
Flatbread DoughIf you are not using all the dough at once, roll the remaining pieces into a ball, cover and store in the refrigerator for up to three days.
Preparation active 10 minutes Rise time 3 hours Makes 3 flatbread bases .pageElements.ImageBlockElement" class="dcr-10khgmf"> 
½ cup cold water1 tsp instant dry yeast Pinch of raw sugar2 cups flour1 tsp sea salt2 tbsp oilplus extra for greasing2 tbsp water
Place the water, yeast and sugar in a bowl. Let stand 10 minutes. It should start to foam. In another bowl, mix the flour and sea salt, making a well in the center. Add yeast mixture, oil and additional water.
Use your hands to form a dough in the bowl. Place the dough on a lightly floured bench and knead for about five minutes, or until the dough is smooth and elastic.
Drizzle a small amount of oil into a clean bowl and use your hands to rub the oil around the inside surface. Place the dough in the greased bowl and coat it gently with oil.
Cover the bowl with beeswax wrap or cling film and let rise in a warm place for about three hours, or until the dough has doubled in size. Once the dough has doubled in size, lightly flour your bench again and shape the dough into a long cylinder.
Divide the dough into three pieces and use a rolling pin. pastry for rolling them ready to be garnished.
Zucchini, pesto and caper flatbreadThis is Rosa's favorite flatbread recipe. Switching up the traditional tomato base for a pesto makes for a fresh, summery, vibrant pizza.
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Flatbread pizza is the perfect canvas for getting creative. Consider these recipes as guidelines and substitute and use whatever ingredients you have at home, especially whatever needs to be used.
Flatbread DoughIf you are not using all the dough at once, roll the remaining pieces into a ball, cover and store in the refrigerator for up to three days.
Preparation active 10 minutes Rise time 3 hours Makes 3 flatbread bases .pageElements.ImageBlockElement" class="dcr-10khgmf">
½ cup cold water1 tsp instant dry yeast Pinch of raw sugar2 cups flour1 tsp sea salt2 tbsp oilplus extra for greasing2 tbsp water
Place the water, yeast and sugar in a bowl. Let stand 10 minutes. It should start to foam. In another bowl, mix the flour and sea salt, making a well in the center. Add yeast mixture, oil and additional water.
Use your hands to form a dough in the bowl. Place the dough on a lightly floured bench and knead for about five minutes, or until the dough is smooth and elastic.
Drizzle a small amount of oil into a clean bowl and use your hands to rub the oil around the inside surface. Place the dough in the greased bowl and coat it gently with oil.
Cover the bowl with beeswax wrap or cling film and let rise in a warm place for about three hours, or until the dough has doubled in size. Once the dough has doubled in size, lightly flour your bench again and shape the dough into a long cylinder.
Divide the dough into three pieces and use a rolling pin. pastry for rolling them ready to be garnished.
Zucchini, pesto and caper flatbreadThis is Rosa's favorite flatbread recipe. Switching up the traditional tomato base for a pesto makes for a fresh, summery, vibrant pizza.
-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-10khgmf">What's Your Reaction?
