Hi everyone! It’s been a while! If your days speed by like ours we all need to slow down and enjoy this weekend. Tonight our family threw on the brakes to have pizza and an actual Friday night. Here’s what I made:
Keep in mind that this recipe makes enough for two large 15″ flatbread pizzas. It comes together in a snap and can even be made a day ahead and covered in a bowl (large enough for the dough to grow slowly) to punch down and shape for the next day’s meal. Generally whole grain doughs can get heavy but this one is surprisingly super tender and very easy to work with.
A note on proofing the dough: Our kitchen is generally freezing cold in the winter so I turn the oven on to preheat at the lowest setting it has (170 degrees F). The oven says it will take 3 minutes to heat to that temp so I turn it off after only one minute so that the internal temp is nowhere near 170. This simply gives me a warm place to let dough rise. So after I’ve turned the oven off (very important), I put my covered bowl on the oven rack to rise with the door closed. After trial and error, this is what I’ve discovered works in my oven. Use your discretion as to what will work in yours.
Quinoa & Wheat Flatbread Pizza Crust
1 1/2 c. Whole Wheat Pastry Flour (Bob’s Red Mill)
1 c. Standard Whole Wheat Flour
1 1/2 tsp. Instant Yeast
1 1/2 Tbsp. Dried, Granulated Garlic
1 Tbsp. Dried Oregano
3/4 tsp. Table Salt
1 c. Warm Water (between 100-110 F)
2 Tbsp. Olive Oil
1 tsp Honey
1/2 c. Cooked & cooled Quinoa (leftovers are great)
Mix all the dry ingredients (wheat through salt) in medium to large sized bowl. Separately mix the liquid ingredients (water through honey) plus the precooked quinoa in another bowl. Pour the wet mix over the dry and stir using a rubber scraper until it all comes together. Dust a tiny bit of extra pastry flour on your counter and turn the dough out onto it. Fold the dough over onto itself a few times, casually kneading it, until everything is incorporated and the dough feels smooth and elastic. If it’s too wet and is sticking to things, add another dusting of pastry flour and fold another few times. Shape it into a ball. Place the dough in a bowl which has been lightly greased with olive oil. Cover with a clean and warm damp tea towel or cloth dinner napkin. Place the dough in a comfortably warm part of the kitchen (or see note above on proofing) and leave it alone for about 45 min (or until it’s twice as large). Upon removing the dough from the oven, place a pizza stone in the oven and preheat to 500 degrees F.
Pull the dough from the bowl and turn it over onto itself a few times on the counter. It should remove cleanly from the bowl as well as the counter without being stiff. Divide the dough into two equal pieces and cover the one you’re not immediately working with — you could even save this one for tomorrow if you don’t need it today. Roll the remaining dough out on top of parchment paper. I go super thin on this one because I like an almost cracker-like flatbread. That’s about 2 mm or roughly the thickness of a nickel.
Add your toppings. For this flatbread I try to keep my toppings from being too wet because I don’t want to sog out the crust. For today’s crust I added tomatoes but first squeezed out the seeds and water. I then pressed all the toppings down into the crust. It’s okay if they nearly go through because you’re on parchment and it will bake on that same parchment.
Bake in a 500 degree preheated oven on the preheated pizza stone. You can slide the entire sheet of parchment with pizza crust onto the hot stone using either a pizza peel or a turned over sheet tray. This flatbread bakes up in about 10 minutes. Everything should be golden brown and the crust will lift easily from the paper. The amount of toppings you see in the picture stayed in place while we ate and weren’t falling off a bit without cheese.
Thank God for Fridays!