Sourdough flatbread pizza
Servings Prep Time
1flatbread 10min
Cook Time Passive Time
15-20min 15min
Servings Prep Time
1flatbread 10min
Cook Time Passive Time
15-20min 15min
Ingredients
Sauce
Instructions
  1. 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.
  2. Cover and let sit for 15 min, or place in oven at 100 degrees.
  3. 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.
  4. reheat oven to 550 with cookie sheet inside. Sprinkle flour on a large piece of parchment paper.
  5. 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.
  6. Should look like this.
  7. 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.
  8. 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.
  9. Sauce is good for 2 faltbreads. Makes 1.5 cups.
  10. When using active dry yeast. Make it as thin as possible.