In honor of pizza week, we decided to make a trio of flatbread pizzas. The dough is a rustic, non-yeast dough you can make with your hands and takes less than 10 minutes to mix. Flatbreads have been around for thousands of years, it’s the simplest kind of bread to bake plus they’re so much fun to make. The Lupini Crumble Tomato, Tomato Basil with Roasted Garlic and The White Bean with Roasted Red Peppers are sure to satisfy your pizza cravings.
Ingredients: (This recipe makes enough dough for three flatbreads)
2 cups all-purpose flour
all-purpose flour for dusting and kneading the dough
1 tsp. salt
a pinch sugar, vegan
a pinch of baking powder
2 tsp. olive oil
1 cup room temperature water
yellow Heirloom tomato
red tomatoes on the vine
3 cloves sliced and pan roasted garlic
3 cloves raw garlic
white beans, from the can, we used cannellini beans
salt & pepper
roasted red peppers, from the jar
lupini beans, from the jar
Method of Prep:
In a mixing bowl, sift together the 2 cups of all-purpose flour, salt, sugar and baking powder.
Add in 1/2 a cup of the water with the 2 tsp. of olive oil. Start to mix the flour into the liquids using a spatula. Once that water is absorbed, add in the second 1/2 cup of water. Mix it together with the spatula until a rough dough has formed.
Dump the dough and any remaining flour out onto a floured surface for kneading. Begin to knead the dough until it is smooth and homogeneous, about five minutes. Be careful not to over knead the dough.
Cover the dough with saran wrap and allow it to sit on the counter for about 15 minutes to rest.
Preheat the oven to 375°F. We used a pizza stone, so we put the stone in the oven before turning it on.
After the dough has had time to rest, cut it into three even pieces.
With the first ball of dough, begin to press it out with your hands on a floured, flat surface. Then use a rolling pin and flatten it to 1/8″ thick. It’s ok if it’s not an even shape or round. It gives these rustic flatbreads character. (Be careful to let the dough naturally stretch, and do not over work it or it will become tough)
Open the oven and place the rolled dough onto the pizza stone. Bake for 2 minutes. Flip the dough over and bake for another 2 minutes. If air starts to create mounds in the dough, simply press them out with a spatula. After each side is par-baked, remove the flatbread from the oven. We baked each flatbread separately because they don’t all fit on the pizza stone.
Brush olive oil generously over one side of the flatbread. Then layer your delicious toppings.
Once the toppings are on, return it to the oven on the pizza stone for an additional 4-5 minutes of baking.
Get ready to feast on a delicious and easy flatbread pizza!
In a food processor, blend together 1/2 cup of peeled lupini beans with 1/2 tsp. olive oil, a pinch of salt & pepper. Thinly slice tomatoes on the vine. Layer the pan roasted garlic and tomatoes on the par-baked flatbread and top with the lupini bean mixture. Return it to the oven on the pizza stone for an additional 4-5 minutes of baking
Thinly slice yellow heirloom tomatoes, and layer them with the pan roasted garlic and fresh basil onto the par-baked flatbread. Return it to the oven on the pizza stone for an additional 4-5 minutes of baking
In a food processor, blend together 1 cup of white beans with salt & pepper to taste, 3 cloves of raw garlic, 2 tsp. olive oil and 1/4 tsp. of oregano. Spread on the par-baked flatbread and top with roasted red peppers. Return it to the oven on the pizza stone for an additional 4-5 minutes of baking. Garnish the top with black pepper and oregano.
Serve Hot, Enjoy!