Italian Flatbread with Toppings
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- For the base
- 2 cups Bread flour
- 1 tsp active dry yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil
- For the topping
- 2 Tbsps olive oil
- 1 green pepper (seeds removed, sliced)
- 1.333 cups button Mushrooms (sliced)
- 1 onion (sliced)
- 2 cloves garlic cloves (crushed)
- salt
- freshly ground Black pepper
- 5 cherry Tomatoes (quartered)
- ¾ cup Mozzarella (chopped)
- 4 Tbsps grated Parmesan
- Basil
Product recommendation
Swap the vegetables- depending on what’s in season.
Other suggested toppings- Cooked chicken and rocket (arugula)
Pumpkin and courgettes ( zucchini)
Aubergine (Eggplant) and fetta
Preparation steps
1.
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
4.
Quickly knead the dough and roll out into a large round about 25 cm|10" in diameter. Place on the baking tray and brush the top with olive oil.
5.
For the topping: heat the remaining oil in a frying pan and cook the pepper, mushrooms and onion until softened but not browned. Add the garlic and cook for 1-2 minutes until softened.
6.
Remove from the heat and season to taste with salt and black pepper.
7.
Spoon onto the pizza base with the tomatoes. Sprinkle with both cheeses. Bake for about 15 minutes until bubbling and golden. Garnish with basil.
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