So what have I been up to? Well as the title states: pizza, and for that matter America’s place of pizza. My little family and I left home for about a week to explore some other regions. We took a nice long car ride from Michigan to New York City to partake in the baptism of my Godson, and then North Carolina once again. It wasn’t so bad aside from the few freak out moments Ava had, but overall she did pretty well. New York was very nice compared to when I was last there a decade ago. Amazing how much can change in a 10 year span, especially in the country’s largest city. This time I stayed in Brooklyn, as that would be where my Godson’s baptism was held. I was totally in love with the scene and the brownstones in the Park Slope/ North Slope areas. You could certainly tell there was a lot of thought and creativity put into designing and constructing the Barclay’s Center and the shops around there. That and the makeover done to Ground Zero were absolutely incredible
Now being the extreme foodie I am, I was super excited to try all the different foods I drooled over on the various New York foodie feeds on Instagram. As for my overall opinion on the food, some were good and some were disappointing. I think my expectations for a few of the dishes/places were really high, but once I was able to really dig in it was not nearly as enjoyable I had anticipated. I really enjoyed one of the neighborhood pizza places, it was a late night quick snack but, oh my was it good, thin, fresh, yummy and cheap :). It was new york pizza just as I had imagined. I also had the best Pho in the park slope neighborhood in Brooklyn, I was happy and full. New york is a foodie lovers dream, restaurants and food trucks everywhere. Foods from all over the world, as it is a melting pot of the world, everyone loves coming to new york. I wished I had gotten the chance to try the lobster bar I so wanted to try, the panini shop I was salivating for, more pizza, Chinese food from Chinatown. Definately won’t be my last time. Till we meet again NYC.
After a few days of eating overly fried, carb-loaded foods that I was looking forward to eating, but regretted eating after, like the fried mozzarella burger I had, it was so hard for my body to digest. I was ready for a home cooked meal. We headed to North Carolina to visit the father-in-law and the Lo-Ma (mother-in-law) before returning back to Michigan. I always enjoy the change of scenery that the trip offers. Since the weather was nice I was even able to swim one day. Michael likes to make fun of me because I only know how to do a passive breaststroke. I like to call it swimming pretty.
After another 12 hour drive, I was happy to be home and I’m quite sure so we’re the other two people in the car (haha). I couldn’t wait to cook my own food, and OMG some juicing, which my body needed a detox bad. Unfortunately I had to work the next day. I didn’t know how I was going to make it through the weekend, as it was fairly busy. Luckily I made it through.
So I woke up that morning not really sure what I was going to make. I was still exhausted and I wanted to make it simple. As I looked at my big jar of sourdough starter I decided to make a breakfast flatbread, which ended up being brunch and a pretty good decision. Though not as doughy as pizza or as cheesy, yet still just as tasty. It’s a pretty easy recipe if you already have a sourdough starter going, but if not it will work with rapid or active dry yeast as well. The simple breakdown is the flatbread dough, and then an easy homemade sauce that includes a balsamic vinegar in the sauce to take it up a notch. I prefer a sauce that is slightly sweet, yet not super acidic as tomatoes can be. Thus the sugar is used to cut some of the acidity. The homemade sauce is ready in 15 minutes, with just a few ingredients, it’s basically fool proof LOL. I mean Jarred sauce is good, especially when you don’t have a lot of time, but they often contain extra ingredients. Of course if you want the non-gmo, natural stuff, you have to pay the price. We all know eating organic, grassfed, and non-gmo ain’t cheap. You should see my monthly grocery bill LOL. If you don’t already have a sourdough starter check out my pizza recipe. Let it sit for 30 minutes and use that pizza dough for the flatbread. I suggest heating a cookie sheet at 550 degrees in the oven, prior to placing the flatbread on top. The best part of this is you can top it with whatever you would like. Cooks choice. Try this recipe and let me know what you think.
|Prep Time||10 min|
|Cook Time||15-20 min|
|Passive Time||15 min|
- 1 1/4 cup all purpose flour
- 1/2 +1 tbsp cup Water
- 1/4 cup sourdough starter
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 14.5 oz can of petite diced tomatoes
- 2 tbsp extra virgin olive oil
- 1/2 tsp sugar
- 1/2 tsp oregano
- 2 tbsp chpped fresh basil
- 1 pinch salt
- 1 tbsp tomato paste
- 2.5 tbsp balsamic vinager
- 4 oz ball of fresh mozzarella slice and halved
- Add any topping
- In a mixing bowl, with a dough hook attachment Add flour, starter, salt, onion and garlic powder, and water, mix on low for 8 min.
- Cover and let sit for 15 min, or place in oven at 100 degrees.
- To make Sauce, heat 2 tbsp of oil in a small sauce pan on medium heat. Once heated add tomatoes, being to a boil, then add 2 tbsp of balsamic vinegar, reserve rest for later. Add the rest of sauce ingredients. cook for 10-15 min on low heat.
- reheat oven to 550 with cookie sheet inside. Sprinkle flour on a large piece of parchment paper.
- Rub some oil on hands and begin to stretch out dough with your hand in the shape of a rectangle, place on paper and continue to stretch until you are unable to. It easier if you continue to push the flour outward.
- Should look like this.
- When ready, top bread with sauce, cheese and topping of choice. Slide flat bread on cookie sheet using parchment, bake for 5 min and the remove parchment underneath and continue to bake for 10-15 min. Melt 1 tbsp of butter, add 1 tsp of parmasen cheese, pinch of salt, and 1 tsp of parsley. Brush on flatbread crust. Remove from heat.
- To #putaneggonit, heat 1/4 cup of oil in a non stick skillet on medium, make sure oil is really hot, break 2 eggs directly in oil, fry for 2-3 min. Top flat bread with egg, arugula, and drizzle with balsamic vinegar. Slice and enjoy.
- Sauce is good for 2 faltbreads. Makes 1.5 cups.
- When using active dry yeast. Make it as thin as possible.
Amanda Buchmann says
I found this recipe while looking for a quick sourdough crust recipe after not planning supper one night. It has since been my go to summer recipe! It’s so good and easy! I’ve done several grilled flat breads and a lot of “whatever’s in the fridge” for the toppings.
Thanks for the great recipe!
Erica N says
Yeah Im so happy to hear that. Thank you
I just joined your mailing list, I think. I’m so excited to join and try many of your recipes. Tonight I’m going to attempt your flatbread pizza crust. Wish me luck! Looking forward to reading more from you.
Erica N says
Hope it turned out well 🙂
I was late to the party on this one (3 years later!) but I made this last night and it was fantastic. I am always looking for ways to use up my sourdough discard so this was perfect. And best of all no yeast or rising time was needed. The pizza sauce was great, too. Thanks for the recipe!
Erica N says
I’m so happy you liked it 😀. Thank you
Debbie Boltres says
Well you win the award. My husband has compared all pizza dough to what he had as a kid in his hometown and nothing has ever lived up to his expectations. He complains about every pizza crust he ever has until tonight. Now he’s obsessed with your recipe. Was so good! Thanks!
Erica N says
Omg I love it, thanks so much.
The calculator isn’t accurate. I typed in 4 flat breads and it said 6 cups of water. ( which I did without looking at the original recipe- my fault!) oops.
Erica N says
Sorry about that, i’m going to be relaunching my site soon.