Summer is soon coming to an end soon, so what better way to commemorate the season than with a grilled pizza party, utilizing toppings that make the most of that lingering summer produce. The dough for this pizza is an extremely versatile flatbread, making it ideal for a build your own pizza set-up. The recipe also includes directions for baking in the oven.
First off, special thanks to Emile Henry for providing the Charcoal Pizza Stone as well as the Appetizer Serving Set and Ombre Ramekins used in the cover photo. We are big fans of Emile Henry, and are pleased to show off some of their products. The pizza stone can be used for the oven or grill and worked beautifully. It was easy to clean and also makes a nice serving platter once cool. The Burgundy Pizza Stone used for the whole wheat/oven baked version is also Emile Henry. It is my personal one and what I have always used for baking this flatbread on. The type of surface you bake your pizza/bread on definitely makes a difference. So go check them out, you won’t be disappointed.
And now on to pizza! The thing you should know about this dough is that it has a lot of olive oil in it. That makes it soft and easy to work with. I tested it out with some of my daughter’s younger friends and the 6 and 8 year old had no problem patting out and making their own pizza. The amount of olive oil also means the exterior gets a bit of a crispiness to it as it bakes because of all the fat, while the interior stays really soft. I use this flatbread in place of pita bread because it holds up better and I also use it for zaatar bread, as well as just regular flatbread.
The dough comes together quickly in the stainless steel bowl and only goes through one rise:
Since flatbread is supposed to be rustic, I just eyeball six equal portions and don’t bother scaling it out. Keep portions of dough not being used in the bowl, covered, so they won’t dry out. Just pat out each piece into a rectangle. No flour needed on surface because all that olive oil keeps it from sticking.
If grilling, move flattened out pieces of dough onto a pizza peel lightly dusted with cornmeal before topping. If baking in oven, place on a piece of parchment paper before topping.
I wanted to highlight summer flavors, so the regular flatbread pizza is topped with a goat cheese spread, roasted corn and fresh nectarines. Once baked, I let it cool for about 10 minutes and then topped with fresh basil, some shaved parmesan cheese and nasturtiums, which are a slightly spicy edible flower. Those came from my garden, but you could substitute more basil or some fresh arugula which would have a little spicy/peppery kick as well.
For the whole wheat one, I went with flavors that reminisce more into fall: peppers, mushrooms, smoked cheese. The mushrooms get thinly sliced on the slicer attachment and sautéed with garlic and cream and turn into almost a sauce.
If you want to do a more traditional pizza with sauce, prebake the crust alone for 5 minutes before putting on sauce and toppings. This will keep the dough from being soggy.
Bake pizzas till crust is browned and cheese is bubbly and beginning to brown around the edges. If adding any fresh toppings, let cool for 10-15 minutes before adding. Flatbread pizzas can be served warm or at room temperature.
Let us know if you have any questions or comments about this recipe. Enjoy those last days of summer, and happy baking!
Prep Time: 45 minutes
Cook Time: Oven – 17-20 minutes Grill – 10-12 minutes
Inactive Time: 1 hour
275 g. (1 1/4 cups) olive oil
600 g. (2 1/2) cups warm water
42 g. (2 Tbsp.) honey
12 g. (1 Tbsp.) instant dry yeast
1140 g. (9 1/2 cups) all purpose flour
8 g. (2 tsp.) kosher salt
Goat Cheese Spread*
Roasted corn, 3-4 ears worth (rub with olive oil, place on a half sheet pan and roast at 375º F. for approximately 45 minutes)
4 yellow nectarines, thinly sliced
In the stainless steel mixing bowl with the roller/scraper, combine the olive oil, warm water, honey and yeast. Mix on medium speed until the yeast begins to combine with the wet ingredients.
Reduce speed to lowest setting (12 o’clock) and gradually add half of flour. Increase speed to medium low (2 o’clock) and add salt and remaining flour, about 1/2 cup at a time. Once flour has been incorporated, turn speed up to medium (around 3 to 4 o’clock) and lock arm 1 inch from side of bowl. Let knead for 10 minutes.
Once kneaded, cover and let rise until doubled in size, approximately 45 minutes to 1 hour.
If using oven, preheat to 400º F. with pizza stone placed on the middle rack. If using a grill, charcoal takes approximately 30 minutes to be ready to use, gas grill should be preheated to gas mark 9 for 10 minutes. Make sure pizza stone if placed on grill to preheat before baking.
Turn dough out onto a clean surface and divide into 6 equal pieces. Cover dough balls until they are ready to be shaped. If you have a pizza peel, generously dust with semolina flour or cormeal. Alternately, dust a large baking pan without a rim with semolina flour or cornmeal. This will prevent the pizza from sticking as you slide it onto the pizza stone to bake. With your hands, pat dough into a rectangle about 12 inches long and 5 inches across. Perfection is not key. It is supposed to be rustic in shape.
Spread with goat cheese mixture and top with roasted corn and nectarines. For oven: bake for 17-20 minutes, until flatbread is lightly browned and baked through. For grill: Bake for 10-12 minutes with grill closed, checking halfway through to make sure grill isn’t too hot and cooking bottom too quickly.
Let cool for about 10 minutes before adding fresh basil and parmesan. Serve warm or at room temperature.
Yield: 6 flatbread pizzas
*Goat Cheese Spread
1 head garlic
Zest of 1 fresh lemon
2 packages (10.5 oz. each) fresh goat cheese, room temperature
Preheat oven to 400º F. Cut top off head of garlic, exposing cloves. Rub generously with olive oil and wrap in aluminum foil. Bake until cloves are fully cooked and soft, approximately 1 hour. Let cool.
Once garlic has cooled, squeeze to remove all the cloves. Add to the plastic whipping bowl along with the goat cheese and lemon zest. Beat on medium speed (3 o’clock) for 1-2 minutes, until garlic is fully incorporated.
Can be made 3 days in advance. Cover and store in the refrigerator until ready to use.
Whole Wheat Version
-Replace all-purpose flour with 1084 g. (9 1/2 cups) whole wheat flour. If milling at home, use a hard red or white wheat.
-In the stainless steel bowl with the roller/scraper, mix up olive oil, water, honey, yeast and half of flour on low speed (1 o’clock). Cover and let sit for 30 minutes.
-After 30 minutes, add rest of flour and salt and once flour is incorporated, set speed to medium low (between 2 and 3 o’clock) and set timer for 7 minutes.
-Once done kneading, follow instructions above for rise and bake times.
Toppings used for whole wheat flatbread pizza:
– shredded Smoked Gouda, about 4-6 oz.
-1 jar roasted red pepper strips
-Garlic Sautéed Mushrooms:
2 packages (8 oz. each) baby portabella mushrooms, stems removed
2 large cloves garlic, minced
22 g. (2 Tbsp.) olive oil
57 g. (1/4 cup) heavy cream
salt and pepper to taste
Set up the Ankarsrum mixer base with the slicer/shredder attachment and the slicing drum. Place a large bowl underneath to catch the mushrooms. Using the plunger, push all the mushrooms through. Alternately, thinly slice mushrooms.
In a large sauté pan over medium heat, cook the garlic in the olive oil, stirring frequently, for 1 minute. Add the mushrooms and cook for 8-10 minutes, stirring occasionally.
Add cream and salt and pepper to taste and cook for another 2-3 minutes until cream has been absorbed and thickened.
Can be made 2 days in advance. Cover and store in the refrigerator.
Yield: Enough for 6 flatbread pizzas