Flatbread Pizza … kind of … at home
Leftover Flatbread pizza is pretty good – but we wanted more, more, more!
“Can we buy a ball of dough?” we asked our server.
“Yes!”
The dough came lightly dusted with flour and gently wrapped in plastic wrap. $4 for a D-cup-sized mound of yeasty, stretchy love. Well worth the price.
I cradled the dough in my arms on the way back to the car. It felt luscious and soft, as if it would drop through my fingers if I opened them even a little. We put it in our refrigerator bag (we’re always ready to keep food fresh – four gigantic ziptop bags live in our car’s trunk), and went to find the freshest, ripest local tomato, a little mozzarella, and fresh basil (from Evonuk Farms).
The next evening, we made pizza. Sparse layers of cheese and tomato and olive oil. Salt and pepper. Red pepper flakes.
We hadn’t asked how to make it, so we guessed (the last time I made homemade pizza in sixth grade). We stretched and rolled into a sem-round shape, greased a quarter sheet pan, and preheated the oven to 425.
Twenty minutes later we removed it and it was beautiful, but it wasn’t Flatbread worthy.
We should have worked harder to get that crust spread out more. And we definitely needed to preheat the pan before placing the dough. And it needed at least another 3 minutes to get a little bit more crust to it.
The ‘za was too thick, but the dough tasted great, as did the fresh tomatoes.
We’ll definitely do this again. Why go to the bother of making pizza dough, when Flatbread makes some of the best we’ve had, anywhere?