Deb's Kitchen - Farm, Food, Wine & Lifestyle Adventures
  • Facebook
  • Google
  • Twitter
  • Instagram
  • Pinterest
  • Email
Menu
Skip to content
  • Home
  • Blog
  • Events
    • Classes
    • Tours & Adventures
  • Edible Gardening
  • Preserving
  • Recipes
    • Appetizers
    • Soups and Salads
    • Main Dishes
    • Side Dishes
    • Desserts
  • About
    • Whats In Your Pantry
    • Ask Debbi
    • Deb’s Kitchen Botanicals
    • Press
  • Contact

Tag Archives: flatbread

June Cooking Class

5 / 3 / 185 / 3 / 18

Join us on
Thur. June 7th & 21st
6:30 – 8:30, approximately

Baby Back Ribs

 

Grilled Flatbread Pizza

Beer Braised Baby Back Ribs

Mojito Melon Salad

Fresh Corn and Cherry tomato coleslaw

Fresh Berry Cobbler

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Leave a comment
Share
  • Pin it
  • Share
  • Tweet
  • Share
  • Email

Easy Pizza Margherita

2 / 2 / 162 / 2 / 16

Pasolivo Pizza

 

Pizza, Flatbread & Calzone

Save
Print

Makes 2 flatbreads

*Stir the flour with a table knife to lighten the flour; it becomes compacted as it rests. Dip your measuring cup into the flour and use the knife to sweep the excess flour off the top of the cup. According to King Arthur Flour it should weigh 4 ¼ ounces.
Dough recipe adapted from ‘Artisan Bread in 5 Minutes a Day’

Sauce recipe will yield 2 cups and hold for several days. Adapted from Sunset Magazine

  • 1 ½ cups lukewarm water
  • 1 packet granulated yeast, 2 ¼ teaspoons
  • ½ teaspoon sea salt
  • 3 ¼ cups King Arthur unbleached white flour, measured with the scoop and sweep method*
  • Sauce:
  • 2 tablespoons olive oil
  • ½ small onion, chopped
  • 2 small cloves garlic, minced
  • 1 pound fresh tomatoes, quartered or 1 lg. can whole or crushed tomatoes
  • 1 small can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 granulated sugar or more as needed
  • 2 tablespoons chopped fresh basil
  • Sea Salt and fresh pepper, to taste
  • Pinch crushed red pepper flakes (optional)
  • Pizza Margherita Topping
  • Sauce
  • Mozzarella, torn into pieces
  • Fresh basil, torn into pieces

Dough: (Make at least 1 day up to 5 days ahead of time)

The water should be warm to the touch but not more than 110°, and add the yeast to the water.

Add salt to the flour and whisk to distribute using a large bowl or a plastic food container with lid. Add the water to the flour all at once and mix with a wooden spoon or wet hands, the dough will be sticky. No kneading is necessary.

Loosely cover with lid and let stand at room temperature approximately 2 hrs. The dough can rise longer, up to 5 hours without affecting the results. The dough is easier to handle if you can make it the night before and refrigerate overnight.

Working on a lightly floured surface, pinch off a palm sized piece of dough, shape into a round, rectangular or square shape. Dough is sticky so keep some extra flour nearby, dust your hands as necessary to shape the dough. If the dough starts to snap back you should let it rest for a few minutes and then resume shaping. I use a rolling pin to thin the dough out to my desired style

Place onto parchment paper, a dusted pizza peel or the bottom of a dusted baking sheet. You can use anything you want providing the pizza can slip right off onto the rack.

If you are baking in an oven, preheat your oven to 500° or as high as it will go. Top the dough with anything you like, slid it into the hot oven and bake for 12-14 minutes.

Sauce:

Heat a deep saucepan big enough to hold all the ingredients, add the oil and onions and sauté until translucent. Add the garlic and stir briefly.

Place all the ingredients along with the garlic and onions into a blender, or use an immersion blender and puree.

Ladle or spoon onto pizza dough leaving an clean edge around the outside of the dough. Sprinkle or place the cheese on top and bake on a hot pizza stone for about 6-8 minutes, checking frequently. Sprinkle with fresh basil and let rest for a minute or two before slicing. Mangia!

Leave a comment
Share
  • Pin it
  • Share
  • Tweet
  • Share
  • Email

Artisan Bread in 5 Minutes a Day

9 / 22 / 159 / 22 / 15

Bread, wtrmk

 

What’s better than fresh hot bread straight from the oven? (Well besides some delicious fresh butter on it!) What’s better is that this is a NO KNEAD recipe, couldn’t be easier. The dough will keep in your refrigerator for up to 2 weeks after mixing and there is nothing to do except pinch off a big piece, let it come to room temperature and bake it. The dough makes wonderful pizza, focaccia and flatbread as well. The authors, Jeff Hertzberg and Zoe Francois, use Gold Medal Flour for their bread but I am a die hard King Arthur Flour fan. Read about flour and how to measure and then decide for yourself which to use. I use this dough for bread, flatbread, pizza and rolls, check the Artisan Bread in 5 Minutes a Day for other recipes. This is a book you must have on your shelf. Buy it now from Amazon, click here.


I like baking my bread in a Le Crueset Dutch oven and I give directions for that procedure, the Artisan Bread website will guide you in other methods. If you like using a starter for your bread, the authors also give you instructions on how to incorporate that method into your bread making.

If you learn to weigh your flour you’ll have much better results in the end product. Actually weighing ingredients for recipes is really much easier and the recipe comes together much quicker and more efficient.

Watch the video made by King Arthur Flour on how to measure flour here, 
I’m posting my edited version of the bread but you can visit the authors website and read the original recipe with updates and tips. Go here for recipe

 

Related Posts Plugin for WordPress, Blogger...
Leave a comment
Share
  • Pin it
  • Share
  • Tweet
  • Share
  • Email
Deb

Meet Chef Debbi

READ BIO

Join-Us Sign up for our newsletter to receive exclusive tips 'n tricks, and special offers on classes, tours, and more!

Recent Posts

  • Spring IS Coming!
  • Cheese Education & Demo Class
  • Farm, Food & Wine Tour 2023
  • Happy Valentine’s Day
  • Superbowl Sunday Party

Categories

BookCUT

What's in Your Pantry?

How to stock your pantry to create delicious dishes.

Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals.
BUY BOOK>

FacebookTwitterInstagramGooglepinterest



 

© 2014, DEB'S KITCHEN
Angie Makes Feminine WordPress Themes
Manage Cookie Consent
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}