Rustic Flatbread Pizza
Flatbread Pizza
Intro
This rustic/free style pizza is delicious. Why call it ‘rustic’? Because it’s not a traditional pizza, its shape does not have to be perfect, the dough does not have kneaded. I can also call it flat bread pizza.
I made my pizza with combination of goat and mozzarella cheese, olives, mushrooms and sweet caramelized onions. I didn’t even have to use pizza oven, because pizza stone was enough. I tried to make pizza without pizza stone before, and the stone does make a difference by making the dough airier and fluffier. However, if you don't have pizza stone on hand, that's fine too. Feel free to modify the ingredients and use the ones you like. However, I do think that the combination of mushrooms and sweet caramelized onions makes this pizza special.
Recipe
Ingredients
500 grams of all purpose flour
350 grams water
1/4 teaspoon of yeast
1 teaspoon of salt
250-300 grams of onion
250-300 grams of mozzarella cheese
some olive oil for sautéing mushrooms and onions.
60 grams of goat cheese
400 grams of mushrooms (I prefer shitake)
1/3 cup of olives (optional)
Pizza stone and pizza peel (optional)
Instructions
Combine flour, water and yeast. Mix for few minutes until the dough it uniform. Cover the dough with wet towel and leave overnight, up to 24 hours.
The next day you will see that the dough will be very bubbly and sticky. When you start working the dough, it will greatly reduce in size, as expected.
Take the dough out of the bowl and add it to the floured surface. Sprinkle some flour on the dough until it's no longer sticky and then divide it into two parts, cover it and let it rest.
In the hot pan, add some olive oil and sauté sliced onions until they become slightly caramelized. Do not overcook the onions because they fill finish cooking in the oven. If you sauté the onions for too long, they might burn in the oven! Take the onions out of the pan.
In the hot pan, add some olive oil and sauté mushrooms until the water evaporates, which should take about 5 minutes. Add some salt.
Preheat the oven to the highest settings.
Place the pizza dough on the surface and slowly start spreading it and pressing it with the finger. The dough won't spread right away, it will take few minutes. Make sure the dough is not too thick.
After you spread the dough, start by adding half of all the toppings, mozzarella and goat cheese, mushrooms, onions, and olives. Try to work fast.
Flour the pizza peel so that the pizza won't stick and carefully move the pizza on the pizza peel. Another option is to place the pizza dough on floured pizza peel, and quickly add the ingredients to the dough while simultaneously moving the pizza back and forth on the peel so that it won’t stick. Both options work but the key is to work quick and to flour the pizza peel to prevent it from sticking.
Carefully open the oven dough and place the pizza on the top of the stone using pizza peel. Let the pizza bake from 8 to 12 minutes. Repeat the same process with the second dough and bake.
Enjoy! I hope you will find the pizza as tasty as we did!