Rosemary Potato Flatbread

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Drooling Is Encouraged

What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

How to Fry The Perfect Egg!

That crispy crust, rich gruyere, and aromatic rosemary are already spectacular, but when you add a perfectly fried egg, this meal is over the top fabulous! So how do you fry the perfect egg—>click to find out!

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Perfection, No Matter How You Slice It…See What I Did There?

Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.

Rosemary Potato Flatbread with Cauliflower Crust Option #potatoflatbread #glutenfreeflatbread #Cauliflowercrust #friedegg

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free,  Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.

5 from 8 votes
Rosemary Potato Flatbread with Cauliflower Crust Option
Prep Time
5 mins
Cook Time
10 mins
 

Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!

Servings: 2 servings
Ingredients
  • 1-3 tablespoons extra virgin olive oil (separated)
  • 1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
  • 1 flatbread or cauliflower pizza crust (any shape works)
  • 1/2 cup guyere cheese, grated
  • 3 sprigs rosemary, leaves stripped and finely chopped
  • 1-2 fried eggs (if desired)
  • sea salt and freshly geound pepper to taste
Instructions
Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)
  1. Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)

  2. Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking

  3. Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done

  4. While potatoes cook:

    Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)

  5. Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted

  6. While pizza cooks, prepare egg:

    With a paper towel, carefully wipe the pan the potatoes were in and heat pan again

    When pan is hot add more olive oil to coat bottom of pan

    When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)

    Tip: to prevent sticking, use plenty of oil and make sure pan is very hot

  7. When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper

    Slice and enjoy!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Homemade BBQ Chicken Pizza!

Get out the pizza stone, the rolling pin and the corn meal, it’s time to make Homemade BBQ Chicken Pizza! And don’t worry, I will walk you through it step by step.
(This post contains affiliate links through my association with Amazon.com)

Homemade BBQ Chicken Pizza!

THE DOUGH AND THE TOOLS:

Good pizza starts with an amazing dough. The dough recipe I am sharing today can be used the day you make it, or you can allow it to rise slowly in the refrigerator over a two day period. There are a few items that make pizza making a whole lot easier:  a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)

Homemade BBQ Chicken Pizza!

The Dough Tutorial:

The key to a great pizza is the crust. If the crust isn’t amazing, it won’t matter what you put on it. So I make mine fresh using bread flour, yeast, water, honey and sea salt. Here is what the process looks like:

Homemade BBQ Chicken Pizza!

Mix a portion of the dough ingredients and allow to ‘rest’. This gives the yeast a chance to activate. Then combine with the rest of the ingredients and knead.

Homemade BBQ Chicken Pizza!

Allow dough to rise for 15 minutes and then cut the dough ball in half for two 9″ thin crust pizzas. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days.

Homemade BBQ Chicken Pizza!

WHY THE SLOW RISE?

If you let the dough rise in the fridge over two days the dough ferments and therefore has more flavor and more body. Slow rise or not…it’s up to you! When you (and the dough) are ready simply roll it out. The shape and edges do not have to be perfect, in fact I love a more rustic looking pizza!

Homemade BBQ Chicken Pizza!

The Toppings:

After rolling, place on a pizza paddle coated with corn meal. Brush the dough with your favorite BBQ sauce, cheeses, herbs, vegetables and chicken. You can use rotisserie or leftover roasted chicken.

Homemade BBQ Chicken Pizza!

WHY CORN MEAL YOU ASK?

Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion. When the pizza comes out it will have a thin crispy crust and a bubbly golden top!

Homemade BBQ Chicken Pizza!

Homemade BBQ Chicken Pizza!

THE RECIPE: THE ORGANIC KITCHEN HOMEMADE PIZZA DOUGH

Tips and what you will need:  Allowing dough to rise slowly over two days is recommended but you can also do a ‘fast’ method. Just know that either way the dough needs to rise for an hour and 15 minutes at the least! There are a few things you need for really great pizza, a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)

Homemade Pizza Dough
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, kid-friendly recipes
Servings: 2 9" crusts
Author: Linda Spiker
Ingredients
  • 1 ¾ cups bread flour separated
  • 1 ¾ tsp instant dry yeast
  • 2 tsp honey
  • ¾ cup warm water
  • 1 tsp salt
  • 1 ½ T olive oil
  • ¼ tsp garlic powder
  • Corn meal for use on the pizza paddle
Instructions
  1. Measure out 1 ¾ cups flour.
  2. Place ½ cup of the pre-measured flour into a separate large bowl.
  3. Add water, yeast and honey to bowl.
  4. Whisk and set aside for 5 minutes.
  5. After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
  6. Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
  7. When dough is combined, use your hands to knead into a dough ball.
  8. Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
  9. As soon as dough no longer sticks to hands or counter, stop adding flour.
  10. Knead until dough is smooth and elastic.
  11. Allow to sit for 15 minutes.
  12. After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
  13. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
  14. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.

The BBQ Chicken Pizza!

Homemade BBQ Chicken Pizza!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This recipe makes one large thick crust pizza or two small thin crust pizzas, it’s up to you. Remember topping ingredients for this are estimated, use as much or as little as you like. Bon appétit! Tools you will need: pizza stone, preheated at 450 for at least one half hour before dough is placed on it, see dough recipe for details. A pizza paddle and corn meal. Rolling pin. Flour for rolling dough.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, kid-friendly recipes, party recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • Pizza Dough recipe above makes two pizzas
  • 1 to 1 1/2 cups BBQ sauce we use Annie’s original organic
  • 1 cup freshly shredded Parmesan Cheese
  • 1 cup good quality grated Mozzarella cheese or fresh packed in water and sliced thinly
  • 1 cup shredded rotisserie chicken
  • 3 teaspoons chopped cilantro
  • 1/4 small red onion thinly sliced
Instructions
  1. Place pizza stone on oven rack in the lowest position. Preheat oven to 450 degrees allowing stone to heat for at least 30 minutes before place pizza on stone.
  2. On floured surface use rolling pin to roll out dough into a 9" circle (does not have to perfect!)
  3. Spread a thin layer of corn meal on pizza paddle. Transfer dough onto paddle.
  4. Remember you will be making two pizzas so use 1/2 the ingredients on each pizza.
  5. Spread BBQ a thin layer of bbq sauce on dough.
  6. Sprinkle with Parmesan cheese. Top with a layer of mozzarella and add chicken. Sprinkle with red onions and cilantro.
  7. To transfer dough onto stone use a slight shaking back and forth motion with the paddle. The dough should slide right onto stone.
  8. Bake on preheated pizza stone for about 9 minutes.
  9. Slide paddle under pizza to remove from oven.
  10. Allow to cool for one minute before slicing. Serve.

May I Please Ask a Favor?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

Caramelized Onion and Goat Cheese Pizza!

Any goat cheese fans out there? How about prosciutto fans? Caramelized onions? I am a crazy about all three which is why I love this Caramelized Onion and Goat Cheese Pizza!
(This post contains affiliate links. See full disclosure at bottom of page)

Caramelized Onion and Goat Cheese Pizza!

 

The Dough and the Tools:

Good pizza starts with an amazing dough. The recipe I am sharing can be used the day you make it, or you can allow it to rise slowly in the refrigerator over a two day period. If you would like to see a more in depth tutorial on dough making click here.There are a few items that make pizza making a whole lot easier:  a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)

Caramelized Onion and Goat Cheese Pizza!

WHY CORN MEAL YOU ASK?

Good question! Once your dough is rolled you place it on top of the paddle for easy transfer onto the pizza stone. Placing a layer of corn meal on the paddle allows your pizza to slide onto the stone. If you forget this step you will be very sorry! Once dough is on paddle you just slide it off the paddle onto the stone with a little back and forth motion.

Caramelized Onion and Goat Cheese Pizza!

The Toppings:

After rolling out the the dough we top this pizza with salty prosciutto, sweet caramelized onions, creamy goat cheese and pine nuts! The key to caramelizing onions is patience. Cook them slowly until they are browned, this can take about 25-30 minutes…but it’s so worth the wait! As the liquid in the onions evaporates the natural sugars condense and the onions become sweeter and sweeter! These toppings are the perfect combinations of salty, sweet and savory!

Caramelized Onion and Goat Cheese Pizza!

How to Cook Pizza:

I prefer using a pizza stone rather than a metal pan. It cooks more evenly and creates that crispy crust! Always put the stone into a cold oven on the bottom rack and then preheat at 450 degrees for at least a half hour before placing dough on stone. If you add a cold stone to a hot oven it could crack. Notice how well season my stone is. Obviously, I use it a lot!

Caramelized Onion and Goat Cheese Pizza!

The Final Touch!

After removing from the oven, drizzle with balsamic reduction, sometimes called balsamic glaze. (affiliate links). Oh my, this is making me hungry!

Caramelized Onion and Goat Cheese Pizza!

Yowza!

Caramelized Onion and Goat Cheese Pizza!

Slice, serve and listen to the raves!

Caramelized Onion and Goat Cheese Pizza!

The Recipe: Caramelized Onion and Goat Cheese Pizza!

Tips and what you need: If you would like to see a more in depth tutorial on dough making click here. You will need:  a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)

The Dough:

Homemade Pizza Dough
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, kid-friendly recipes
Servings: 2 9" crusts
Author: Linda Spiker
Ingredients
  • 1 ¾ cups bread flour separated
  • 1 ¾ tsp instant dry yeast
  • 2 tsp honey
  • ¾ cup warm water
  • 1 tsp salt
  • 1 ½ T olive oil
  • ¼ tsp garlic powder
  • Corn meal for use on the pizza paddle
Instructions
  1. Measure out 1 ¾ cups flour.
  2. Place ½ cup of the pre-measured flour into a separate large bowl.
  3. Add water, yeast and honey to bowl.
  4. Whisk and set aside for 5 minutes.
  5. After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
  6. Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
  7. When dough is combined, use your hands to knead into a dough ball.
  8. Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
  9. As soon as dough no longer sticks to hands or counter, stop adding flour.
  10. Knead until dough is smooth and elastic.
  11. Allow to sit for 15 minutes.
  12. After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
  13. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
  14. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.

The Recipe: Caramelized Onions and Goat Cheese Pizza

5 from 9 votes
Caramelized Onion and Goat Cheese Pizza!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Hands down my personal favorite! Use dough you have prepared in advance (see pizza dough recipe on page…) and feel free to improvise with amounts. Be sure to be generous with the balsamic glaze. The glaze is thicker and sweeter than regular balsamic vinegar and puts this already delish pizza over the top!
Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, kid-friendly recipes
Servings: 12 servings
Author: Linda Spiker
Ingredients
  • Prepared pizza dough for two thin crust pizzas (recipe above)
  • 10-12 slices prosciutto 5-6 per pizza
  • 1 cup freshly grated Parmesan cheese
  • 8 oz soft goat cheese
  • 3 medium red onions caramelized
  • roasted pine nuts to taste
  • sea salt
  • olive oil
  • Balsamic glaze
  • 2 Tablespoons chives minced
Instructions
  1. Tools, tips and preheat instructions: Place pizza stone in cold oven on bottom rack. Heat oven to 450 degrees for at least one half hour before dough is placed on stone.
  2. You will need: pizza paddle, rolling pin and flour for rolling out dough. If you made dough two days in advance, remember to let dough sit on counter for a ½ hour before rolling it out.
  3. Caramelized Red Onions
 (see page…)
  4. tablespoon olive oil, 1 Tablespoon butter
  5. 2-3 red onions, halved, thinly sliced
(more if you love onions!)
  6. pinches sea salt
  7. /2 teaspoon freshly ground black pepper
  8. Drizzle olive oil in large nonstick skillet over medium heat. Add butter. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take 20-30 minutes. When onions are nice and brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper.
  9. Pizza prep: Cover pizza paddle with a thin layer of corn meal. Rollout dough to make a 8-9 inch pie. Place rolled out dough on paddle. Brush dough lightly with olive oil and sprinkle with a layer of Parmesan cheese. Place 4-6 slices of prosciutto on top of cheese. Place half of caramelized onions on top of prosciutto and sprinkle with desired amount of goat cheese. Toss a handful of pine nuts on top. Then sprinkle with chives. Use the paddle to place dough on preheated pizza stone and bake for 8-9 minutes. Remove pizza from oven, allow to rest for one minute then drizzle with desired amount of balsamic glaze (I suggest lots!). Slice and serve. Repeat on second pizza.
  10. To see more recipes and variations for pizza please visit my blog at www.theorganickitchen.org

 

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

Rosemary Flatbread with Dipping Oil and Tomatoes

When I taught my cooking classes I had a class called “When the Moon Hit’s Your Eye”…yes, it was a pizza making class. We made all kinds of pizza and one flatbread, a Rosemary Flatbread with Dipping Oil and Tomatoes. It was one of my most popular classes and to this day people tell me they still make my homemade pizza and flatbread recipes.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Rosemary Flatbread with Dipping Oil and Tomatoes

I love picturing my students with their families or friends rolling out dough and anticipating the delicious outcome of their work. I hope this tutorial makes you feel confident enough to try this recipe at home. Pizza making is really fun.

Rosemary Flatbread with Dipping Oil and Tomatoes

To achieve a perfect flatbread it really helps to have the right tools: A rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer. (affiliate links)  The cornmeal is crucial! It allows the dough to slide off the pizza paddle and onto the heated pizza stone.

Rosemary Flatbread with Dipping Oil and Tomatoes

A great flatbread starts with a great dough! If the dough is wimpy or doesn’t rise, the flatbread will be lackluster.

Choose your ‘rise’ and invite some friends over!

After making dough you can choose to use the dough after allowing it to rise for an hour and 15 minutes, OR allowing it to rise slowly over two days in the fridge. The advantage of making it two days ahead is not only that the dough “works” a little better but that you can make large batches ahead of time, eliminating much of the work and mess, which is great if you are inviting friends.

After rolling out dough it’s very important to poke holes in the dough with a fork. Because flatbread has no toppings weighing the dough down it has tendency bubble up. The holes prevent this from happening.

Rosemary Flatbread with Dipping Oil and Tomatoes

Brush dough with olive oil and sprinkle with freshly grated Parmesan and rosemary, bake and voila! A gorgeous flatbread!

Rosemary Flatbread with Dipping Oil and Tomatoes

Slice…

Rosemary Flatbread with Dipping Oil and Tomatoes

…and serve with dipping oil and balsamic and tomatoes!

Rosemary Flatbread with Dipping Oil and Tomatoes

Honestly, so good!

Rosemary Flatbread with Dipping Oil and Tomatoes

The Pizza Dough:

Homemade Pizza Dough
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, kid-friendly recipes
Servings: 2 9" crusts
Author: Linda Spiker
Ingredients
  • 1 ¾ cups bread flour separated
  • 1 ¾ tsp instant dry yeast
  • 2 tsp honey
  • ¾ cup warm water
  • 1 tsp salt
  • 1 ½ T olive oil
  • ¼ tsp garlic powder
  • Corn meal for use on the pizza paddle
Instructions
  1. Measure out 1 ¾ cups flour.
  2. Place ½ cup of the pre-measured flour into a separate large bowl.
  3. Add water, yeast and honey to bowl.
  4. Whisk and set aside for 5 minutes.
  5. After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
  6. Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
  7. When dough is combined, use your hands to knead into a dough ball.
  8. Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
  9. As soon as dough no longer sticks to hands or counter, stop adding flour.
  10. Knead until dough is smooth and elastic.
  11. Allow to sit for 15 minutes.
  12. After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
  13. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
  14. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.

The Recipe: Rosemary Flatbread with Dipping Oil and Tomatoes

5 from 4 votes
Rosemary Flatbread with Dipping Oil and Tomatoes
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A flatbread made with the dough recipe above. You will need a pizza stone, a pizza paddle, and corn meal!

Course: Appetizer
Cuisine: American
Keyword: easy appetizer recipe, kid-friendly recipes, party recipe
Servings: 2 serivngs
Author: Linda Spiker
Ingredients
Flatbread:
  • Pizza dough see recipe above
  • 3 T freshly chopped rosemary
  • Olive oil
  • 1-1 ½ cups freshly grated Parmesan cheese
  • Flour
  • Sea Salt
  • Corn meal
Tomato Topping
  • 2 cloves garlic finely chopped
  • 1 T olive oil
  • 4 Tomatoes diced
  • 1 T Balsamic vinegar
  • ¼ Cup Parmesan cheese finely grated
  • Pepper
  • Sea salt
  • Roasted Pine Nuts optional
Instructions
  1. Place pizza stone in cold oven on bottom rack. Preheat oven to 450 degrees and allow stone to heat up for 30 minutes.
Flatbread:
  1. Roll dough with rolling pin on a floured surface till you have an 8-9 inch pie. Cover pizza paddle with a thin layer of corn meal and place dough on paddle. Pierce dough with fork several times over entire surface to prevent bubbling. Brush with olive oil and sprinkle with ½ -3/4 cup Parmesan cheese. Then sprinkle with 1 ½ T rosemary. Place a couple of pinches of flaked sea salt between thumb and forefinger and sprinkle over dough. Use paddle to place dough on preheated pizza stone and bake for 7-9 minutes (or until crispy and slightly golden). Remove from oven; allow to rest for one minute. Slice and serve with olive oil and balsamic or tomato topping.
Tomato topping:
  1. Cut your tomatoes in half and scoop out seeds. Dice tomatoes. Place tomatoes in bowl and sprinkle with garlic, salt, pepper, and roasted pine nuts. Drizzle with olive oil and a little balsamic, stir a little. Add Parmesan just before serving. Place on top of flatbread and prepare to be happy.

Enjoy my friends! ~ Linda Spiker

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

Fresh Tomato and Basil Pesto Pizza

When we went to Italy two years ago we had some fabulous pizza. But I can honestly say mine is just as good. I am going to let you in on a not so big secret… dough matters, using a stone matters and setting your oven at a really high temp matters…that’s it! The details for the best thin crust pizza are below but before we get there, let’s discuss this particular pizza!

I decided to sneak this Fresh Tomato Basil Pesto Pizza onto the blog before tomatoes disappear from summer gardens. Not my garden mind you…I can’t to seem grow anything but herbs. So while I may not have tomatoes, I have plenty of aromatic basil on hand to make pesto!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Fresh Tomato Basil Pizza #homemadepizza #pizza #pizzadough

 

This pizza is topped with vine ripened tomatoes, freshly made basil pesto, creamy mozzarella and homemade dough.

Fresh Tomato Basil Pizza #homemadepizza #pizza #pizzadough

Once you have the right tools you need a great dough! So we start from scratch. Mixing flour, yeast, water, salt and honey…

PicMonkey Collage1

…kneading till smooth and elastic…

PicMonkey Collage2

…and allowing it to rise either for an hour and 15 minutes on the counter or…

PicMonkey Collage3

…over the course of two days in the fridge. Allowing the dough to ‘slow ferment’ gives the dough additional flavor and body. I have done it both ways and agree allowing the dough to rise slowly is the best method. But when in a pinch I have used it after rising on the counter for just over an hour and it’s delicious too.

organickitchen-622 copy-72dpi

Roll…the shape can be less than perfect and that’s ok!

organickitchen-712 copy-72dpi

Place dough on a pizza paddle covered with corn meal and top with basil pesto, fresh mozzarella packed in water and tomatoes.

organickitchen-716 copy-72dpi

Placing corn meal on the paddle allows the pizza to slide off the paddle…trust me, you don’t want to forget this step!

organickitchen-750 copy-72dpi

Nine minutes later you have an incredible crispy thin crust pizza!

organickitchen-858 copy-72dpi

The Recipe: Homemade Pizza Dough

Tips and what you will need:  (affiliate links) Allowing dough to rise slowly over two days is recommended but you can also do a ‘fast’ method. Just know that either way the dough needs to rise for an hour and 15 minutes at the very least! There are a few things you need for really great pizza, a rolling pin, a ceramic pizza stone, a pizza paddle, corn meal and a pizza slicer.

Homemade Pizza Dough
Prep Time
1 hr 15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins
 
Note: You can make your dough and allow to rise slowly over two days in the fridge, or use an hour after kneading if left on the counter.
Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, kid-friendly recipes
Servings: 2 9" crusts
Author: Linda Spiker
Ingredients
  • 1 ¾ cups bread flour separated
  • 1 ¾ tsp instant dry yeast
  • 2 tsp honey
  • ¾ cup warm water
  • 1 tsp salt
  • 1 ½ T olive oil
  • ¼ tsp garlic powder
  • Corn meal for use on the pizza paddle
Instructions
  1. Measure out 1 ¾ cups flour.
  2. Place ½ cup of the pre-measured flour into a separate large bowl.
  3. Add water, yeast and honey to bowl.
  4. Whisk and set aside for 5 minutes.
  5. After the mixture has rested for five minutes, add salt, garlic powder, and olive oil.
  6. Whisk until combined. Add remaining flour one half cup at a time and stir with a spoon or rubber spatula.
  7. When dough is combined, use your hands to knead into a dough ball.
  8. Turn out on a generously floured surface and knead for 6-8 minutes, adding small amounts of flour to surface until dough stops sticking to your hands and counter.
  9. As soon as dough no longer sticks to hands or counter, stop adding flour.
  10. Knead until dough is smooth and elastic.
  11. Allow to sit for 15 minutes.
  12. After the fifteen minutes is up, cut the dough ball in half for two 9" thin crust pizzas.
  13. If you are using the dough right away, let it rise for another hour and then roll out and top with your favorite toppings.
  14. Or you can brush dough with a little olive oil, place dough ball(s) into quart size baggies, or a glass bowl covered with plastic and let rise in the fridge for two days. Then follow directions below for rolling and topping dough.

The Recipe: Homemade Tomato Basil Pizza

Tips: Use the dough recipe above. If you just aren’t interested in homemade dough, Trader Joe’s and Whole Foods Market have fresh dough for sale everyday. Just roll it out and follow directions below. To see a video tutorial on how to make fresh basil pesto, click!

Fresh Tomato Basil Pizza
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Use dough prepared in advance. Makes two 9" thin crust pizzas

Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy lunch recipe
Servings: 2 pizzas
Author: Linda Spiker
Ingredients
Pizza Dough (if made two days ahead, allow to sit on counter a ½ hour before rolling)
  • Fresh pesto
  • 6-8 Roma tomatoes thinly sliced
  • 16 oz fresh Mozzarella packed in water thinly sliced, and pressed firmly between two paper towels to remove extra water.
  • Red pepper flakes to taste
Basil Pesto:
  • 2 cups fresh basil leaves packed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup toasted pine nuts or walnuts
  • 3 medium sized garlic cloves
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
Instructions
  1. When dough is ready, place pizza stone in cold oven with oven rack in bottom position. Turn heat to 450 degrees and allow stone to heat for at least a half hour before placing dough on stone.
Pesto Prep:
  1. Pulse garlic in food processor.
  2. Add basil leaves, cheese, salt, pepper and pine nuts.
  3. Puree in processor, slowly adding olive oil till desired consistency. To store extra pesto simply place in s a small container, drizzle olive oil over pesto to completely cover (prevents oxidation) and cover. It will last up to a week in the fridge.
Pizza prep:
  1. On a floured surface, use rolling pin to roll pizza dough into 8-9 inch pie.
  2. Place dough on pizza paddle covered with a thin layer of corn meal.
  3. The corn meal allows the pizza to slide off paddle and onto stone.
  4. Spread a thin layer of fresh basil pesto on dough leaving 1” around the edge for crust.
  5. Place sliced fresh mozzarella cheese on top of pesto and then add a layer of thinly sliced tomatoes. Sprinkle with sea salt and red pepper flakes.
  6. Bake for 8-9 minutes or until crust is crispy.
  7. Remove from oven and allow to sit for a minute before slicing. Repeat with second pizza.

For my Grilled Veggie Pizza recipe visit this post. Grazi for stopping by! And please share on social media and pin! ~ Linda Spiker

 May I Please Ask A Favor?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!