Yep, it's that time again. I hope I'm not alone here. I'm standing in front of my fridge and taking a rough inventory of its contents. A little bit of this, a little bit of that and some stuff that has seen better days.
For those moments when I have a smorgasbord of random ingredients, my initial reaction is to make a pizza. Besides, anything baked on a good crust with cheese can't be bad, right?! So that's what I did... only I ventured out to try a new crust recipe. That's when this Sausage & Caramelized Onions Flatbread was born.
Using a dough initially intended for a French Pissaladiere (a Provencal street food similar to a pizza), and topped with my favorite pizza fixings, I think I've found my favorite flatbread recipe!
The dough for this flatbread is not your typical pizza dough. Instead, it takes on a combination of focaccia, thin crust and deep dish pizza dough, all in one. A lot of olive oil is used in handling and forming the crust, which helps to cook up crisp in the oven. There is also a slight chew to the dough since it's not quite a thin crust.
Overall, it's a great dough for flatbread and I especially like that it's served as an oval rather than the usual round pizza. Once you've made the dough, feel free to top it as you wish with your favorite pizza toppings. Since it only takes 13-15 minutes to bake up, I recommend lightly topping the pizza so it cooks up thoroughly.
Sausage & Caramelized Onions Flatbread
dough recipe adapted from Cook's Illustrated
2 cups bread flour, plus extra for work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional for brushing dough
1 cup warm water, about 110 degrees