Flatbread Pizza

A good pizza needs a good oven, or at least one that can accommodate a pizza stone and will get terribly hot. And unfortunately, one of the (very few) downsides of our move to a different house, is that our new home lacks a good oven, the one we have now is very small and will only get lukewarm. We’re looking into buying a new one, but until we find one we like, my baking possibilities are hampered greatly. Luckily, I found a creative way to have nice pizza anyway by going down the flatbread route and frying the dough in a screaming hot pan. I just used basic pizza dough rolled/pressed into thin circles that fit the pan I was using, which worked perfectly fine. I wasn’t sure how it would work with toppings, so I fried the bread on both sides and put on toppings afterwards, in this case pesto, grilled courgette and paprika, slices of grilled beef and a handful of baby spinach. I think this is the way to go, because you don’t have heat from above most toppings will not cook/melt, and you need to turn the bread over to cook it completely.

This dough is not only great for pizza, but also works as a generic flatbread (to serve with falafel, for example) or as naan. You could also make them extra thin and use as wraps. I’m making this recipe on a regular basis, because it is so easy and versatile, and above all, yummy!

Flatbread Pizza

Pizza dough
From “De Zilveren Lepel – Van Dishoeck”

250 g flour (works best with 00 flour, special flour for pasta/pizza)
3/4 tsp salt
7 gram/one sachet of dried yeast
120 ml tepid water
2 tbsp olive oil

Place flour in a bowl. Sprinkle salt on one side and yeast on the other. Add water and olive oil, mix with a fork. Then knead the dough for about 10 minutes, or until very smooth and elastic. Put in a bowl, cover and let rise for about 3 hours.

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