The Perfect Seasonal Flatbread

07 Oct The Perfect Seasonal Flatbread

It’s almost fall!   The season of spiced lattes, flannel shirts and hearty food is upon us.  And it’s the perfect time for a crispy flatbread pizza.  But what is a flatbread?  It depends who you ask.  There are more than a few different doughs to choose from and a variety of cooking methods.  I’ve used tortillas, lavosh, pitas, naan bread, even dough made with baking powder to give it a little rise.  They can be made on the grill or in the oven…on a pan or on a pizza stone.  Each combination has its own attributes.  Today we will be using a basic pizza dough recipe.

There is something about the smell of yeast dough baking in the fall that just hits home.  For me it’s the smell of comfort and time spent with family.  One of my first memories is of my grandfather making dough in the morning. Sometimes it was bread, sometimes focaccia, but the best was when he made pizza.  Oblong and barely ever round, they were topped with whatever was growing in the garden at the time.  But no matter what they were, they always smelled amazing.

Now-a-days you can pretty much buy whatever you want any time of year, but it’s still nice to change your palate with the seasons.  In that spirit we’re going to try a seasonal flatbread that will hit the spot!

THE DOUGH

First things first, you’ll need a good basic pizza dough.  Honestly it may be a little easier to just buy a couple balls pre-made from your local grocery but if you are feeling adventurous this is the recipe I use:

Basic Pizza Dough

1 tablespoon                                                                                Sugar

1¼ ounce packet                                                                       Active dry yeast

3 tablespoons                                                                              Olive oil, extra for brushing

4½ cups                                                                                          All-purpose flour, extra for dusting

2 teaspoons                                                                                 Salt

1¾ cups                                                                                          Warm water

1. Whisk water and the sugar in a bowl; sprinkle the yeast on top. Set aside 5-10 minutes until foamy. Mix in olive oil.
2. Mix flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Stir together a little at a time until a dough is formed and pulls away from the side. Dust with flour if needed.

*This step may be done in a mixer with a dough hook.

3. Pull the dough from the bowl on to a lightly floured surface. Knead 5-10 minutes until dough is smooth and stretchy. Dust with flour as needed.
4. Place dough back in bowl and brush with olive oil.
5. Cover the bowl with plastic wrap and let the dough rise for 1 hour or until it is doubled in size.
6. Punch down the dough and split into 2 balls.
7. Brush again with oil and wrap each with plastic wrap. Leave in refrigerator overnight.

So we have the dough … but what to put on it?

CHORIZO, CORN & BLACK BEAN FLATBREAD

This Flatbread is a quick and spicy dish with a south of the border flair that would pair nicely with a bottle of beer and a lime!

Chorizo mix

2 Sausages out of casing                                                         Chorizo, raw (about ½ cup)

1 / 15.5oz can                                                                              Black beans (rinsed)

1 cup                                                                                               Corn, fresh off the cob

3 Tablespoons                                                                             Red & green peppers, diced

1 Tablespoon                                                                               Red onion, diced

1 Tablespoon                                                                               Olive oil

1 teaspoon                                                                                   Taco Seasoning

¼ cup                                                                                              Cilantro, chopped

Tablespoon                                                                                  Chipotle peppers in adobo (optional)

To taste                                                                                          Salt and Pepper

½ cup                                                                                              Oaxaca cheese or Smoked Gouda for topping

*Chipotles can be found in cans or jars in most Mexican or Latin food sections in supermarkets.

1. In a hot sauté pan add the oil & chorizo. Cook over medium heat until lightly browned (3-4 minutes).  Break up the sausage as much as possible.
2. Add the onions, diced peppers and taco seasoning. Let sauté for 3 minutes.
3. Add the corn, black beans and chipotles. Stir through until mixed and hot. Remove from heat.

* If the mix seems too dry add ¼ cup water.

Rolling out & cooking the flatbread

1. Remove your dough from the refrigerator and preheat you oven to 425°
2. Dust your working surface with a little flour and begin to flatten the dough ball.
3. With your hands or a rolling pin, flatten the dough to about an 1/8 inch thick & approx. 6×12
4. Dust a baking sheet with flour and transfer the dough
5. Top your dough with the chorizo mix making sure to leave a half inch all the way around the outside

* Add Oaxaca cheese now if desired

6. Bake for 7-10 minutes or until dough is crispy. * Tip: if the top isn’t as crispy as you’d like turn on you broiler for a few minutes
7. Remove from oven and top with chopped cilantro. Cut into 4-6 pieces and serve.