The Everyday Chef: How To Make Homemade Dough for Tasty Veggie Flatbread Pizzas

I’m not a big fan of heavy, fatty, pizza toppings, so I like topping flatbreads with lighter and healthier produce options. There’s no shortage of combinations you can create with these flatbreads! Here are two of my favorites …

1. Grilled Pineapple w/ Chunky Lime Basil Avocado Spread + A Little Balsamic Drizzle
2. Asadero & Grilled Zucchini w/ Charred Tomatoes + Thyme Garlic Oil

These pizzas are built using a flatbread recipe and a couple of toppings recipes. First make the flatbreads and while the dough is rising, work on the simpler toppings recipes. The toppings recipes are made with ingredients you’ll find yourself using for the rest of your cooking days!

Veggie Flatbread Pizzas
Serves 12-14

The Flatbreads
Ingredients
4 ½ Cups All-Purpose Flour
2 Cups Water
¼ oz or 1 packet Dry Yeast
1 tsp Salt
1 Tbsp White Sugar
1 Tbsp Olive Oil

Directions
1. Bring water to 90-100°F (no hotter or it will kill the yeast).

2. Add yeast with 1 tbsp of flour to water. Just scoop some flour out of 4 ½ cups needed for the recipe. Stir to mix a little so yeast isn’t sitting on top of the water.

3. Let yeast bloom for 10 minutes – it will bubble up and get frothy.

4. In a large bowl, combine remaining flour, salt, and sugar. Stir to mix well.

5. After 10 minutes, pour yeast liquid into flour. Mix well until dough forms. At first it will look dry but don’t add more water. Move dough to counter top and knead for 5-10 minutes until water gets distributed. Dough begins to get smooth and elastic and is no longer dry and crumbly.

6. Form dough into a ball. Place back into bowl. Coat with olive oil. Cover with warm damp towel or plastic wrap. Set in warm area to rise 1 hour. It will double in size.

****work on the Toppings while dough rises****

7. After 1 hour, dough should double in size. Move dough onto a lightly floured surface. Press gently into a square shape. Cut dough in half. Then cut 6-7 evenly sized pieces from each half of the dough.

8. Form each piece into a ball and place on a lined sheet tray. Cover with plastic and refrigerate for at least an hour or up to 3 days. This resting process is important and lets the dough relax so it doesn’t shrink when rolled out.

The Toppings
Option 1
Grilled Pineapple w/ Chunky Lime Basil Avocado Spread + A Little Balsamic Drizzle

Ingredients
1 Pineapple
2 Avocados
1 Lime
2 oz Fresh Basil Leaves
1 Cup Balsamic Vinegar
1/4 Cup White Sugar

Directions
Remove rind and cut pineapple in rounds or sheets. Grill until caramelized (it doesn’t matter how long, you’ll know when it looks good). Take off the grill and cut into small ¼” pieces.

Deseed avocado and scoop into bowl. Squeeze juice of 1 whole lime. Using two forks smash avocado into rough spread.

In a small sauce pan combine balsamic and sugar. Simmer on low heat until bubbles are slow and sauce is thickened like honey. Slow bubbles means the water is mostly gone and your left with a glaze-like consistency. Can be saved in refrigerator for up to 4 weeks.

Option 2
Asadero & Grilled Zucchini w/ Charred Tomatoes + Thyme Garlic Oil

Ingredients
2 Small Zucchini
4 Roma Tomatoes
2 Sprigs Thyme
¼ cup + 1 tsp Olive Oil
4 Garlic Cloves, peeled and crushed
4 oz Asadero Cheese, grated

Directions
Slice zucchini in half. Lightly oil and season with salt & pepper. Grill each side until it looks yummy and like something you want to eat. Remove from grill. After it cools, cut into small dices or thin slices.

Lightly oil tomatoes. Season with salt and pepper. Place on grill until they are blistered and looked grilled on all sides. Remove from grill. Using a fork smash tomatoes into a rough chunky spread.

In small sauté or sauce pan, combine ¼ cup olive oil, thyme sprigs, and crushed garlic cloves. Bring to simmer on medium heat. Once simmer starts, remove from heat immediately and let sit until cool. Can be saved in a glass jar, refrigerated for 1 week.

Cooking the Flatbreads
On lightly floured surface, roll out flatbread balls into long thin shapes.

Place on grill – don’t spray or oil them. Let them cook 1-2 minutes on each side until they have light brown grill marks.

Adding the Toppings

Option 1
Grilled Pineapple w/ Chunky Lime Basil Avocado Spread + A Little Balsamic Drizzle

Take cooked flatbread. Spread avocado on bottom. Top with pineapple, torn basil leaves, and asadero cheese.

Slide flatbreads with toppings back onto grill and close lid for 1-2 minutes until cheese is melted.
Move to plate and drizzle with balsamic glaze.

Option 2
Asadero & Grilled Zucchini w/ Charred Tomatoes + Thyme Garlic Oil

On cooked flatbread, brush one side with infused oil. Spread crushed tomato on top. Then top with grilled zucchini and asadero cheese.

Slide flatbreads with toppings back onto grill and close lid for 1-2 minutes until cheese is melted.

Nutrient Analysis: 1 flatbread
Based on ¼ cup vegetables, 2 tbsp avocado, ½ tbsp balsamic glaze
Calories: 237 kcal, Protein: 6g, Carbs: 40 g, Total Fat: 6 g
Sat Fat: 1 g, Cholesterol: 0 mg, Sodium: 141 mg, Fiber: 3 g

Photo Credit: Andrew Dole