That’s it. The end. I have nothing more to say.
No, I’m just kidding. Of course I have more to say. Have you read one of my other blog posts? And, you guys, half of those recipes I blathered on about in the past were not even in the same league as this flatbread. I rarely repeat recipes, and not only have I made this twice, but I would happily eat it again tomorrow. And the next day. And the next. The notes I took on the recipe are barely coherent, my enthusiasm too exhuberant for trivial things like grammar and full sentences. Case in point: “Pizza I thin crust and crispy, spicy, sweet, savory, ugh. So good.” I definitely did graduate college. Promise.
Seriously, though, this flatbread is out of this world. The crust is thin but hearty, the same recipe I used in my kale caesar! flatbreads and every bit as wonderful as I remembered. There is sweetness in the creamy sauce, paired with the perfect little kick of spice. The peanuts add a welcome crunch. There is the smallest sprinkling of mozzarella, so little that you question whether it could possibly be enough, but trust me, it is. There is so much unbelievable flavor in this thai-inspired flatbread that drowning it in copious amounts of cheese would just be criminal. Cheese has its place in the realm of unforgettable ingredients — this flatbread, is not it. This flatbread is all about harmony, each ingredient adding to the bold flavor profile rather than any single ingredient taking center stage. It’s wonderful. It’s delicious. It’s crazy-awesome-good. It’s !!!!! and that’s really all you need to know.
The sign of a truly exceptional flatbread is one that doesn't need to hide behind a thick blanket of melted cheese. This thai-inspired flatbread, with a sweet and spicy nut-butter sauce and just the lightest touch of mozzarella, is exactly that.
- 9 tablespoons plus 1 teaspoon water
- 1/3 teaspoon (1 1/3 grams) active dry yeast
- 1 1/2 cups (200 grams) white whole wheat flour
- 1/6 teaspoon (2/3 grams) salt
- 4 teaspoons extra-virgin olive oil, plus extra for brushing
- 1/2 teaspoon dried Italian seasoning (sodium-free)
- cornmeal, for dusting the pan
- 2 tablespoons (natural) peanut or almond butter
- 1 tablespoon bragg's liquid aminos
- 1 1/2 tablespoons red wine vinegar
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/3 teaspoon crushed red pepper flakes
- dash fennel, crushed
- freshly ground black pepper, to taste
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 medium red onion, chopped
- 1-2 handfuls (organic) spinach, chopped
- 1 (organic) red bell pepper, chopped
- 1/2 pound cooked chicken breast, chopped or shredded
- 1 1/2 ounces (organic) part-skim mozzarella cheese, shredded
- 1/4 cup lightly salted peanuts
- scallions & fresh cilantro, for garnishing
- Place the water in the freezer.
- Mix together the yeast, flour, and salt in the bowl of a stand mixer.
- Stir in the ice cold water and 1/4 cup of olive oil.
- Sprinkle the Italian seasoning over the dough and mix by dough hook, 5-7 minutes, until the dough comes together.
- Separate into 4 equal portions (approximately 90 grams each), form into balls, brush very lightly with olive oil, and place in individual ziploc bags in the fridge overnight.
- The next day, bring the dough to room temperature for at least 30 minutes before starting to cook. Preheat the oven to 450° Fahrenheit and sprinkle cornmeal over 2 large baking sheets.
- Stretch each dough ball out into a thin rectangle and place 2 on each baking sheet.
- Bake for about 8 minutes, or until the dough begins to puff up.
- Whisk together all sauce ingredients in a small pan set over low heat until combined, then remove from heat and set aside.
- When the dough is ready, divide the sauce between the four flatbreads and spread evenly around, leaving a small border around the edge.
- Top with the spinach, bell peppers, chicken, and red onion.
- Sprinkle each pizza with about 1/3 ounce of cheese (1 1/2 ounces total).
- Return the flatbreads to the oven and bake for 10 minutes, until the edges have turned a golden-brown and the cheese has melted.
- Before serving, top each flatbread with 1 tablespoon of peanuts and a little bit of cilantro and scallions.
nutrition information: 545 calories. 31g fat (5g saturated). 24mg cholesterol. 630mg sodium. 47g carbohydrates (9g fiber, 2g sugar). 21g protein.
source, adapted: home cooking memories
(1) dough can be made, unbaked, up to 5 days in advance and stored in the fridge, or placed in the freezer for longer storage. Simply let it come to room temperature before continuing on with the recipe.
(2) feel free to use any vegetables -- I used the spinach once and the peppers the other time, and both were fabulous. I've also tried it once with peanut butter and once with almond (again, both great).
p.s. it took me over a week to get this post up, between work, studying, being a grown up, and sometimes kind of also maintaining my sanity. I’m an awesome multitasker. (translation: I’m a terrible multitasker.)