Tomato and garlic skillet flatbread

Tomato and Garlic Skillet Flatbreads

I continue to experiment with hydration levels in Peter Reinhart’s 100% Whole Grain Pizza Dough, I’m loving this iteration at 82% water.

I didn’t feel like loading up on mozzarella this weekend, so instead I split the dough into personal-sized flatbreads topped with something lighter and more summery.

Process notes

  • 258 gm freshly-milled hard white wheat flour (100%)
  • 211 gm filtered water (82%)
  • 1 1/4 tsp salt (2%)
  • 10 gm sugar (4%)
  • 10 gm olive oil (4%)
  • 2/3 tsp yeast (.6%)

Day 1

8:45 p.m.: Mix dough (mix low 1 min, rest 5 min, mix med-low 1 min), and perform 4 stretch & folds with 5-minute intervals.

9:10 p.m.: Divide dough into two balls, freezing one and refrigerating the other. Used the refrigerated dough on Day 2.

For the frozen dough: The day before eating day

Moved dough from freezer to refrigerator.

Eating day

Moved dough from refrigerator to counter about 3 hours before ready to use.

30 min. before cooking, divided dough in half and stretched into two disks and placed on well-floured towel. Repeat stretching after dough has relaxed for about 15 min.

For toppings: thinly slice 4 cloves of garlic and slice a handful of grape tomatoes. Sauté garlic in a splash of olive oil until starts to brown, then add the tomatoes. Season with some salt and pepper and cook until tomatoes are softened and most of the liquid has cooked off.

Meanwhile, brush the tops of the dough disks with olive oil and sprinkle with salt and pepper. Place in preheated cast iron skillets over medium heat and cook until bottoms have lightly browned. Flip over and cook, brushing the tops with olive oil.

Once the flatbreads are finished cooking, top with tomato-garlic mixture and some grated Parmesan.

Results

Tomato and garlic skillet flatbread

I love how these turned out. It was a fun change of pace to top them with something besides my typical tomato sauce and mozzarella. And since I’m currently without my baking stone, the skillet proved a much more effective way to cook the dough for these flatbreads than on a baking sheet in the oven.

These were so easy and delicious that it makes me wonder what ELSE I can put on a flatbread…will have to explore this more.

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