Rustic Flatbread


Irresistibly delicious, versatile, and ever-changing is how I would describe these flatbreads. They are easy to make and the choices of toppings are endless. These are perfect appetizers, party food, and ideal as a side. Bring them to a potluck and your friends will love them!

Ingredients for Rustic Flatbread:

6 flatbreads roughly 5" x 6"


1 pound of pizza dough, room temperature

extra virgin olive oil


You will only need about 1/4 cup - 1/2 cup of each ingredient:

red onions, thinly sliced

bell peppers

cured black olives, pitted and halved

sundried tomatoes, sliced

mushrooms, stems discarded and caps sliced

rosemary

fontina cheese, grated

Kosher salt

black pepper

medium ground cornmeal for dusting the peel

flour for rolling and shaping the flatbread


These are the toppings I used. Feel free to use whatever you would like to top the flatbreads.


You will also need a pizza stone, peel, and a rolling pin.


I have the Old Stone Oven Rectangular Pizza Stone. Click HERE to learn more about the pizza stone I use.








I have the Pizzacraft Pizza Peel. Click HERE to learn more about the peel.








Time-Saving Tips: All of the toppings can be prepped in advance. The flatbreads taste best when freshly baked but they can also be made a couple of hours in advance.


Let's see what we need.


Time to cook.


Place the pizza dough on a lightly floured surface. Divide into 6 equal balls. Cover with plastic wrap and bring to room temperature. I usually take my dough out of the refrigerator in the morning to use late in the afternoon.


Place the stone on the bottom rack in the oven. Preheat the oven to 500 degrees. When the dough is at room temperature it is easy to shape. With your hands flatten one of the balls into a disc. Starting with one section of the dough start pressing gently with your fingers, turning the disk as you flatten. By now the disc will be larger and flatter. Roll it out a little more. If needed sprinkle a little flour on the dough so the rolling pin doesn't stick. I like the shape to be roughly 5" x 6". Remember this is rustic so that means the shape doesn't have to be perfect. I like to shape all of the dough before proceeding.


Sprinkle a little cornmeal on the peel. Move it around a bit to make sure there is enough cornmeal on the peel so that the dough will not stick. Place one flatbread on top and brush it with olive oil. Now add toppings and finish with a sprinkle of salt and pepper. Using the peel slide the first flatbread on the heated stone. Repeat the process as the first one cooks. This is a fairly quick process.


Have fun with the toppings. Whatever you like works! About 4 of these will fit on the stone at the same time. It all works out since the first two will probably be cooked by the time the last two are ready to go into the oven. They are ready when they are nicely browned.


They're ready! They look awesome and tastes amazing. These are fun to make and everyone loves them. This is pretty much a win-win.


Enjoy!


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