This was the case on a recent Sunday. After returning home from breakfast at a local diner, I got the urge to make homemade dough. I was going to be busy around the house (laundry, cleaning, etc). I knew if I didn’t plan ahead, cookies would end up in my mouth instead of something a bit more healthy.
So, I made a homemade dough. Fresh produce, caramelized onion, cheese and a dose of prosciutto led to a simple, sauce-less pizza.
I started with a crispy flatbread recipe I had used in the past (though for flatbread crackers). I baked it seasoned with red pepper flakes and a bit of salt and pepper. While the dough was rising and baking I roasted butternut squash slices (seasoned the same) and caramelized onions.
When the “crust” was baked, I topped it with a light helping of grated mozzarella, Parmesan and Romano cheeses. The cheese was then topped with the roasted squash and caramelized onions.
A little prosciutto, torn in smaller pieces, added a bit more flavor, as well as another texture. A bit more of the grated Parmesan and Romano cheeses topped it all…and finally, a drizzle of olive oil before going in the oven.
It baked up to a simple, rustic pizza which I then “crowned” with fresh baby arugula.
For the Dough:
1 cup warm water [about 110°F]
1 teaspoon active dry yeast
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
2 teaspoons kosher salt
1 teaspoon sugar
1 large egg whisked with 1 Tablespoon water, for egg wash
Sea salt, black pepper and red pepper flakes, for seasoning
Place water and sugar in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil and kosher salt. Mix until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes (or with mixer/dough hook). Transfer to a lightly oiled bowl, and cover with a towel or plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350ºF. Divide dough in 2 equal pieces; cover with towel or plastic wrap.
Roll out/stretch by hand 1 piece of dough to a rough, 10 inch circle on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt, pepper and red pepper flakes (or toppings of your choice). Repeat with remaining dough, or refrigerate up to 3 days for another use.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes.
For the Flatbread Pizzas:
Roasted butternut squash (drizzle 1/4-inch slices with olive oil, season as desired and roast in a 375°F oven for about 15 minutes)
Cheese of choice (I used mozzarella, Parmesan and Romano)
Prosciutto, torn in bite sized pieces
Top baked dough round with cheese, caramelized onions, roasted butternut squash slices and prosciutto. Grate a bit more Parmesan and Romano cheeses over the top and drizzle with olive oil. Bake until cheese is melted, bubbly and slightly golden; about 15 minutes. Top pizza with fresh arugula. Let stand for 5 minutes; serve in wedges.