Joe-Zee-Flatbread Zoom

Tomato, Basil & Mozzarella Flatbread

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This recipe was part of class taught with Joe Zee, Creative Director for Yahoo Style, showcasing his love for the EZ-bake oven. Riffing on pizza bagels, we created these delicious flatbreads that are a perfect appetizer. Making the dough is much easier than you would think, don't be scared! Joe admitted that he was always a little intimidated by dough, but when he realized how easy it was, those fears disappeared. Enjoy the video of the class here!

Serves 8
Time: About 1 ½ hours (1 hour inactive)

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Details

Tomato, Basil & Mozzarella Flatbreads
Serves 8 
1 packet (2 ¼ tsp) active dry yeast 
2 cloves garlic, minced 
1 ¾ cups flour, plus more for your surface 
1 tsp kosher salt 
½ tsp sugar 
½ tsp black pepper 
1 tbsp olive oil, plus more to greasing 
About ¾ cup slightly warm water 
1 lb mozzarella cheese, thinly sliced 
3 large tomatoes, thinly sliced 
2 cups basil leaves
Coarse sea salt 
Good quality olive oil, for finishing

1. Combine the yeast, garlic, flour, salt, sugar and pepper in a food processor and pulse until combined. Add the oil and then water in a slow steady stream with the machine running, until the dough just forms into a ball (you may not need all the water, or you may need a little more). Transfer to a floured surface and knead until smooth and elastic, about 2-4 minutes. Transfer to a large oiled bowl and cover with plastic wrap; let proof 1 hour until doubled in size.
2. Place a pizza stone in the oven and preheat oven to 400 degrees F.  Remove dough to a floured surface and knead until smooth.  Using a bowl scraper, cut the dough into 16 portions and roll each into a ball; cover with a towel. Working with one dough ball at a time and leaving the others under the towel, use a rolling pin to roll each ball into a flat circle, about 6 inches in diameter and ⅛” in height, returning to under towel when finished (be sure that they are resting on a well floured surface).
3.  Once all doughs are rolled out, remove the towel and layer 2-3 slices of each mozzarella, tomato, and basil on each flatbread (do not crowd: leave the toppings light to not weigh down the dough); season with coarse sea salt. Use a miniature pizza peel or wide spatula to transfer each flatbread to the preheat stone in the oven and cook until puffed and golden on edges, about 8-10 minutes. Remove from heat and drizzle with olive oil; serve immediately.

 


 

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SKU Joe-Zee-Flatbread

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