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Pizza Margherita Flatbread

Posted By Suzanne McMinn On June 9, 2017 @ 3:15 pm In Breads,The Farmhouse Table | 2 Comments


I had to do one more test on this recipe to make sure it was perfect, and I think it is now, so it’s ready to share! It’s delicious. The idea originally came from my friend Kat (who brought me my little dog Precious). She kept talking about this “pizza bread” she was making for her kids, and I had to get her to explain. It was bread using tomato juice in place of the water, with cheese and herbs. She made it in a loaf pan then sliced it and would broil it brushed with olive oil and sprinkled with parmesan. I tried it with tomato juice once, and thought the tomato juice was too strong of a flavor in the bread, so I nixed that and use sun-dried tomatoes instead, along with mozzarella and basil and garlic–like a pizza margherita! Of course! It should be called Pizza Margherita bread! I also thought it seemed a natural fit as a flatbread, and here’s how I make it.

Note: If you want to try it with tomato juice, substitute some or all of the milk and/or water with tomato juice.



How to make Pizza Margherita Bread:

1/3 cup milk
1 cup warm water
2 teaspoons yeast
1/4 cup sugar or honey
1/4 cup oil
2 tablespoons chopped sun-dried tomatoes
1/2 cup shredded mozzarella
1/4 teaspoon dried basil
1/2 teaspoon garlic
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour

Combine milk, water, yeast, and sugar or honey in a large mixing bowl. Add the oil, tomatoes, mozzarella, basil, garlic, salt, and the first cup of flour. Gradually add remaining flour, stirring with a spoon, until you have a workable dough to start kneading. Sprinkle more flour and knead until you have a firm but pliable ball of dough; place in a greased bowl and let rise 30-60 minutes depending on the temperature in your house.

From here, you can do all kinds of things, depending on how you roll out the dough! You can make two 10-inch thick pizza crusts, or four 5-inch thick pizza crusts. Or roll out into a large rectangle, cut in pieces to bake, and make dipping breads. Or a variety of combinations of both! Here I’ve made one 10-inch pizza crust….

….and two rectangles for dipping breads.

Place flatbreads on greased baking sheets. Brush with olive oil and sprinkle sea salt. Bake at 375-degrees for approximately 20 minutes or until nice and golden.

It makes divine pizza crusts.

The rectangular shaped flatbread pieces can also be used to make pizza, actually, but they’re delicious sliced in pieces and used as dipping sticks.

Try them with marinara sauce. Or Ranch. OR MELTED BUTTER.

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