Flatbread Crust: Combine with a stand mixer and dough hook in the order listed. Once the dough has come together into a nice smooth ball, cover and let rest 1 hour. Be sure to read through the grilling instructions from the original recipe.
- 1 tablespoon yeast
- 1 cup warm water
- 2 teaspoons honey or 1 tablespoon sugar
- 1-2 tablespoons olive oil, coconut oil, or butter
- 2 2/3 cups AP flour + 1/4 cup for rolling the dough out
- 1 teaspoon kosher salt
- 1 can (14 oz or so) diced or crushed tomatoes (or 2-3 cups finely chopped fresh tomatoes)
- 1 teaspoon dried oregano or 2 teaspoon fresh
- 1 teaspoon dried basil or 1 teaspoon fresh
- 2 cloves minced garlic
- 1 teaspoon onion powder
- 2 tablespoons honey
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dried red pepper flakes
Toppings (really, pretty much anything you want)
- 1 pound sausage, browned
- 1 package pepperoni
- 6 cups shredded cheese
- Dive your flatbread dough into 3 pieces and roll each into a large rectangle.
- Par-"bake" your flatbread (only 1 minute per side) as we don't want it completely done yet.
- Place your par-"baked" flatbread on a cookie sheet. Then top with 1/3 of your pizza sauce, 2 cups cheese, 1/3 a package of pepperoni, and 1/3 pound of browned sausage for each pizza.
- Place on top of your gas grill and close the lid (I set it on top of my cooling racks), or place in a 400 degree preheated oven till the cheese is melted nicely and the meat is heated through, so about 5-7 minutes. Slice and enjoy!
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