July 10, 2013

White Veggie Flatbread Pizza

This recipe turned out awesome!  Even  though it was a little time-consuming (because I made the flatbread from scratch), it was worth it!  (Although, if you buy store bought flatbread, this would be a breeze to make.) Besides tasting so wonderful, it even looked pretty!

White Veggie Flatbread Pizza
White Veggie Flatbread Pizza
2 flatbreads (either homemade* or store bought)
olive oil
cornmeal (for dusting)

Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/4 teaspoon fresh dill
1 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons Worcestershire Sauce

Suggested Toppings:
chopped tomato
minced onions
chopped broccoli
sliced mushrooms
chopped green pepper
mozzarella cheese

Grease cookie sheet with olive oil.  Dust with cornmeal. (See below if making homemade flatbread.)  Lay flatbread on cookie sheet and brush with olive oil.  In a small bowl, mix all sauce ingredients and spread 1/2 of sauce over flatbread. Repeat with other flatbread.  Place your toppings on flatbread and sprinkle desired mozzarella over toppings.


Bake for 10 minutes in a preheated oven at 400 degrees F.  Remove from oven and slice into desired sizes. If you like your's with a little zip, shake a little bit of red pepper flakes on top of your slice!


Servings:  2 flatbread pizzas

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*The recipe I used for my homemade flatbread was slightly adapted from Food For My Family.  Here is how I made it.

2 1/4 teaspoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1 Tablespoon dried basil
1 Tablespoon oregano
1 1/2 teaspoons kosher salt
5 cups white flour

In a large bowl, sprinkle yeast over water.  Let stand for 5 minutes.  Stir to moisten.  Mix in oil, herbs and salt.  Slowly add flour and mix with a spoon until all is combined (I needed to use my hands just a little bit near the end).  It will be a little bit sticky.  Place dough on a greased cookie sheet.  Cover and let rise for one hour in a warm place.

Then split dough into four portions.  (I only used two for this recipe.  The other two portions I wrapped in plastic wrap and then in foil individually.  I put them in a freezer bag and froze them.  When I'm ready to make this again, I will unthaw the dough and roll out and proceed with the recipe.  If you would like to use all of this dough at once, double the sauce ingredients.)  On a floured-surface, knead dough about 15 - 20 times (do not knead too much).  Roll out to a flat rectangle (my measured about 16" x 6").   Repeat with remaining portion(s).

Grease cookie sheet with olive oil.  Dust with cornmeal.  Lay flatbread on cookie sheet and brush with olive oil.  Bake for 10 minutes in a preheated oven at 400 degrees F.  Remove from oven.

In a small bowl, mix all sauce ingredients and spread 1/2 of sauce over flatbread.  Repeat with other flatbread.  Place your toppings on flatbread and sprinkle desired mozzarella over toppings.    Bake for 10 minutes in a preheated oven at 400 degrees F.  Remove from oven and slice into desired sizes.

Servings:  recipe makes 4 flatbreads but I only used two for above recipe; double the sauce if using entire dough.

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