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Wednesday, February 24, 2010

Italian Flatbread (or Pizza Crust)

Yesterday, my husband asked for some homemade bread for dipping into olive oil and balsamic vinegar. Feeling engergetic at the time, I said that I would make some. Well, things got busy and I forgot to mix the dough with enough time for it to rise and bake.

I made this gorgeous pizza on Monday (with Swiss chard, Italian parsley, and fennel leaf from our garden). I decided to make the same crust without the toppings and viola, homemade bread for my hubby.

This recipe is adapted from everybody likes sandwiches' Pizza Blanco. Like most my recipes, it has been adjusted to be low sodium.

1 tablespoon yeast
1 cup warm water
1 tablespoon no-sodium Italian seasoning
1 tablespoon Roasted Garlic bits
1 tablespoon olive oil
1 tablespoon honey
2.5 cups whole wheat flour

1. Put all ingredients into your stand mixer bowl (or regular bowl).
2. Stir until combined and a ball forms
3. Pour out onto a floured surface and gently knead. I only kneaded enough to keep the dough from sticking and to shape it.
4. Grease a baking pan. I used a round pan with spray olive oil.
5. Transfer the shaped dough to the pan (it's okay if it doesn't fit)
6. Using the palm of your hand and fingertips, press the dough around the pan until the bottom is covered. I used a 16 round pan, but a rectangle would work too.
7. Bake in a 400 degree F oven for 20 minutes, or until golden brown

Serve with oil and vinegar or spread with labne kefir (yogurt) cheese. Yum!


Cincinnati Speech Therapy said...

You had me up until the Fennel Leaf - I don't think I've ever had it - Fennel yes (I like to blanch mine).

Michelle said...

Cincinnati, I hadn't ever had it either. The choice was purely based on what was still growing in the garden. Honestly, I couldn't really tell it was there becuase the parsley and chard flavors were quite strong. Last night we had pizza with store bought tomatoes and mushrooms(it was dark and raining). If you plan to make the pizza with moist ingredients (i.e. tomatoes) I recommend pre-baking the crust for 10 minutes. Otherwise it will be soggy (learned this the hard way).

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