Flatbread & Pizza Crust

Adapated from Emeril’s.
1 package dry active yeast (2 1/4 teaspoons)
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup fresh herbs or 2 tablespoons dried herbs
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
5 cups flour
cornmeal for dusting
2 tablespoons olive oil

In a large bowl, sprinkle yeast over warm water and let sit for 5 minutes until frothy on surface. Stir to wet any dry particles. Mix in olive oil, herbs, garlic and salt. Slowly add flour a 1/2 cup at a time, stirring to combine after each addition. When all flour is added, dough should be a very sticky ball.

Turn the dough out onto a greased baking sheet. Cover and let rise in a warm place for one hour.

Once dough has doubled in size, preheat oven to 400° F. Split dough into three portions. Place dough on a well-floured surface. Knead about 15 times in flour until dough is easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil.

Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. Remove from oven and top with desired pizza toppings. Return to oven and bake for 10 minutes more until cheese is bubbly and starts to brown.

For flatbread only, do not brush with olive oil before baking. Bake at 400° for 15 minutes until top starts to brown. Remove from oven. Brush with olive oil, sprinkle lightly with Parmesan cheese and serve.

Makes 5 – 16″ pizzas or flatbreads

From: http://foodformyfamily.com/recipes/asparagus-bacon-and-feta-pizza-on-garlic-flatbread

1/3 Garlic Flatbread for Pizza Dough
1/4 cup Alfredo sauce
1 small bunch asparagus
5 slices bacon, cooked crisp and crumbled/chopped
4 ounces fresh mozzarella
1/3 cup feta cheese, crumbled
Preheat oven to 400° F. Work dough with flour until easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil. Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. While crust is baking, bring a small pot of water to a boil. Once boiling, add asparagus spears and let blanch for 3 minutes. Remove from water and drain.

After pre-baking the crust for 10 minutes, remove from oven. Add alfredo sauce and spread evenly over crust. Top with whole or chopped asparagus pieces and crumbled bacon. Layer mozzarella slices and finish with feta cheese. Bake for an additional 15 minutes until cheese begins to evenly brown across the top. Remove from oven and allow to sit for 5 minutes before slicing.

Makes (1) 16″ pizza.

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