Not quite a pizza, not quite a bread, these flatbreads have the best of both worlds. These soft, pillowy crusts are made without yeast and thus no rise time. Whip up the dough and sear them up in the skillet then bake them with your favorite toppings until melty and delicious.
Prep time: 20 minutes
Cook time: 20 minutes
|1 1/2 tsp||Baking Powder|
|1 T||Good Fella Italian Herb|
|2 T||Olive Oil|
|3/4 cup||Cold Water|
|1/3 cup||Vegetable Oil, divided|
|2/3 cup||San Marzano Tomatoes, crushed|
|4 oz.||Fresh Mozzarella Cheese, crumbled|
|TT||Good Fella Italian Herb|
|2 T||Fresh Basil|
- In a large glass bowl, whisk together the flour, baking powder, and Good Fella. Form a well in the center, then add the olive oil, sugar, and ⅔ cup of water (reserving the remaining if too dry). Combine with a rubber spatula, or by hand, then transfer to a floured work surface, and knead 10 times, until smooth. Invert the bowl over the dough and rest for 10 minutes.
- After 10 minutes, divide the dough into 6 portions, then use a rolling pin to flatten each into a ¼ inch thick disc. Set aside.
- Heat a cast iron skillet over medium heat, then add 1 tablespoon of vegetable oil. Once the oil is hot, add 1 flatbread at a time and cook 1 to 2 minutes per side, until golden. Transfer the cooked flatbread to a sheet tray, and repeat.
- Preheat the oven to 425 F.
- Lay the cooked flatbreads on 2 sheet trays, then top with crushed tomatoes, and fresh mozzarella. Season with Good Fella, then bake for 5 to 7 minutes, until the cheese has melted.
- Remove flatbreads from the oven, garnish with fresh basil, and serve warm.